How to Make Soft Pretzels for Oktoberfest

[Great tips for modern German cooking, our favorite KitchenAid attachments, and more.]( If you are unable to see the message below, [click here]( to view. [Epicurious]( COOK THIS NOW --------------------------------------------------------------- [Traditional Soft Pretzels]( [How to Make Soft Pretzels / Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson]( [Facebook]( [Twitter]( [Pinterest]( [Google Plus]( It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again. [View Recipe]( THE DAILY ROUND-UP --------------------------------------------------------------- Our best recipe collections and seasonal tips [3-Ingredient Cheese Sauce / Photo by Chelsea Kyle, Food Styling by Rhoda Boone]( [This 3-Ingredient Cheese Sauce Is Perfect for Pretzel Dunking]( [View Gallery]( [WEEKEND WARRIOR: Homemade Brats INSET 2 / Photo by Chelsea Kyle, Food Styling by Kat Boytsova]( [The Best Attachments for Your KitchenAid Mixer]( [View Gallery]( [New German Cooking Cookbook 1 / Photo by Chelsea Kyle]( [The Top Tips From Our Favorite German Cookbook]( [View Gallery]( TRENDING RECIPES --------------------------------------------------------------- [1]( [Crispy Baby Yukon Gold Potatoes]( --------------------------------------------------------------- [2]( [Our Favorite Macaroni and Cheese]( --------------------------------------------------------------- [3]( [Dark and Stormy]( --------------------------------------------------------------- [4]( [New England Clam Chowder]( --------------------------------------------------------------- [5]( [Beef and Bean Chili]( --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12]( FOLLOW EPICURIOUS! [Epicurious on Facebook]( [Epicurious on Twitter]( [Epicurious on Pinterest]( [Epicurious on Google+]( For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here](. To unsubscribe click [here](. Copyright © 2017 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator