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Kid-Friendly Oktoberfest Charcuterie Board with Pretzels

Kid-Friendly Oktoberfest Charcuterie Board with Pretzels - featured image
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A deconstructed lunchable-style charcuterie board that’s perfect for Oktoberfest, featuring soft pretzels, kid-friendly dippers, and just enough grown-up touches to make everyone happy. This board comes together in 15 minutes and is a crowd-pleaser for all ages.

Ingredients

Scale
  • 6–8 medium soft pretzels
  • 1 bag (8 ounces) pretzel sticks
  • 1 bag (6 ounces) mini pretzels
  • 8 ounces cheddar cheese, cut into cubes
  • 4–6 individual Babybel cheese rounds
  • 4–6 string cheese sticks
  • 8 ounces summer sausage, sliced into rounds
  • 4 chicken sausage links, sliced into rounds
  • 1/4 cup German mustard (mild, sweet variety)
  • 1/4 cup honey mustard
  • 1 cup cheese dip (store-bought or homemade)
  • 2 apples (Granny Smith or Honeycrisp), sliced
  • 1 cup red grapes, washed and left on the stem
  • 1 cup baby carrots
  • 1/2 cup small dill pickles or pickle spears
  • 1/2 cup olives (optional)
  • 1/2 cup almonds or cashews
  • 1/4 cup chocolate candies (M&Ms or similar)
  • For homemade cheese dip: 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, 1 cup shredded sharp cheddar, 1/2 teaspoon mustard powder, pinch of salt

Instructions

  1. Warm the pretzels: Preheat oven to 350°F. Place soft pretzels on a baking sheet and warm for 3-5 minutes until soft and slightly crisped. Alternatively, microwave wrapped in a damp paper towel for 20-30 seconds.
  2. Prepare the cheese: Cut cheddar into 1/2-inch cubes. Unwrap Babybel rounds and leave whole. Pull string cheese sticks apart slightly to show the strings.
  3. Slice the sausages: Slice summer sausage and chicken sausage into 1/4-inch rounds. For kids, cut rounds in half or into quarter-rounds.
  4. Prepare the produce: Wash and slice apples (leave skin on). Wash grapes and leave in small clusters. Wash baby carrots and pat dry.
  5. Make the cheese dip (if homemade): In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking. Cook until thickened, about 2-3 minutes. Remove from heat and stir in shredded cheddar and mustard powder until smooth. Season with salt. Transfer to a small serving bowl.
  6. Arrange the board: Place small bowls for dips and wet ingredients first. Put cheese dip in center, honey mustard on one side, German mustard on the other. Arrange pretzels in clusters around bowls. Group cheeses together, meats together, and produce together. Fill gaps with mini pretzels, nuts, and chocolate candies.
  7. Add finishing touches: Scatter pickles and olives in small piles. Tuck chocolate candies into remaining gaps. Ensure the board looks abundant.

Notes

Store-bought soft pretzels can be brushed with melted butter before warming if they seem stale. For the cheese dip, avoid overheating to prevent graininess; if it breaks, whisk in a tablespoon of cold milk. Arrange bowls first, then build around them. The board is best served with pretzels warm and cheese dip hot. Leftovers: separate and store in airtight containers; cheese and sausage keep 3-4 days in refrigerator, pretzels best eaten same day.

Nutrition

Keywords: Oktoberfest, charcuterie board, kid-friendly, pretzels, snack board, party food, fall recipe

Find it online: https://ariaappetite.com/kid-friendly-oktoberfest-charcuterie-board-with-pretzels/