Brezeln

Depending on which kind of meat is available, you can find Kloesse on your Oktoberfest menu, or Knoedel, dumplings made either from potatoes or bread. A real staple food of Oktoberfest, unthinkable of not being present, and also commonly served in beer gardens all over Germany, however, are Brezeln, or, in bavaria, "Brezen", specifically Laugenbrezeln.

These on the picture were actually made by me and found lots of old and new friends at the Oktoberfest. They are based on a recipe from a book ( "Das Kochbuch aus dem Saarland") I keep referring to a lot - here is how they are made:

make a yeast dough from 500 g flour, 40 g yeast (or 1 pack of dry yeast), 1 tablespoon of sugar, 1/8 l milk, 2 eggs, a pinch of salt, 125 g butter (unsalted, please).
Let the dough rise and be happy, and then take little pieces, roll them into long finger-thick snakes and tie them into the Brezel-shape.
Let them sit again to rise a little and prepare the 'Lauge' that gives the Laugen-Brezel its name & special flavor: boil 1l water with 100g baking soda. When the water is clear, let it be simmering or just lightly boiling. Carefully slide the brezeln individually into the water (they sometimes like to unwind if you're not careful enough..), let them float in the water for about 30 seconds.
Take them out, put them on a baking sheet, let them cool down a little, brush with egg yolk (I mix it with a little water to make it easier to brush on), sprinkle coarse sea salt on, and bake at 220 deg C (425 deg F) about 10-20 minutes. Check back early to see how brown they look - when they look great, they taste great - eat them as fresh as possible, still warm they are really addictive.