Sweet & Savory German-Inspired Pizza

Savory sausage and potatoes, sweet apples, creamy caramelized shallots, and sour, crunchy kraut? Sounds like the perfect Autumn combo to us!  Inspired by seasonal and German foods, we decided to create a pizza that will definitely please the palate of any Oktoberfest-flavor lover. Forgoing a traditional pizza dough, we traded for pretzel dough, which enhances the sweet, salty and savory ensemble. The pretzel crust makes for a very distinct, uneven looking pizza crust, but that adds to the charm- and you definitely won’t complain about the taste! Enjoy the flavors of fall all year round with this delicious pizza.

*Pretzel dough recipe adapted from Fleishman’s recipe. Looking for a gluten-free crust? Try this one from King Arthur Flour! Simply follow the recipe and then roll out the dough like a pizza.

  • 2 TBsp sugar
  • 1 envelope of rapid-rising yeast
  • 1-1/2 tsp salt
  • 3/4 cup milk
  • 3/4 cup beer
  • 2 TBsps corn or canola oil
  • 1 large shallot (about 1 cup, sliced)
  • Butter
  • 1 tbsp white cooking wine
  • ½ cup cream
  • 1 bratwurst (remove skin) approx ½ cup
  • ½ cup potatoes, thinly sliced
  • ½ cup apples, thinly sliced
  • ½ cup Bubbies naturally fermented sauerkraut
  • Coarse salt (optional)
  • 1 egg for wash (optional)

Preheat oven to 450 degrees F. Combine 2 cups of flour with sugar, yeast, and salt. In a medium-sized pan, heat up milk, beer, and oil to about 110-120 degrees. Once at temperature, add water to the bowl with dry flour mixture and combine; it will be sticky. Place dough on a floured surface, and knead for 4 minutes, adding flour as needed to make it less sticky. It should be slightly sticky, yet very spongey. Set aside on a floured surface for 10 minutes. Boil potatoes for 5-10 minutes, then remove from heat to cool; you want to parboil them, not cook them completely, so that they will be still hard once sliced. Thinly slice shallot, bratwurst, and apples.

Saute shallots in butter for about 3 minutes on medium heat, or until starting to get caramel colored and softened. Add wine vinegar and gently deglaze the pan. Add cream, and turn heat up to med-high. Simmer shallots in cream for 2-3 minutes, then remove from heat and set aside to thicken; season with salt & pepper if desired. Thinly slice potatoes. Roll out the dough and transfer to a baking sheet or pizza stone. Roll the outer 1/2 inch edge to create the crust, then spread cream and onions evenly onto the inner part of the dough. Add apples, potatoes, and sausage; once your toppings are on, whip up 1 egg and brush along the outer edges of the crust- this will give it a beautiful, shiny texture. Sprinkle coarse salt, poppy seeds or herbs on the egg wash if desired. Bake 10-15 minutes, then remove from heat. Top with sauerkraut and let the pizza cool down for 5-10 minutes before slicing- then dig in!

Naturally Fermented Lunch Ideas

Can you believe school has been back in session for nearly a month already? Where has the time gone? Whether you have a child going to school, go to college yourself, or simply need to shake up your lunch game, one thing is for certain: fermented foods make a great addition to any lunch box! Make lunch your favorite meal of the day with these delicious and easy lunch ideas.

  • Egg Salad– This recipe is delicious as is, or can be easily altered to make a sandwich!  Simply forgo the potato skins and put your filling between two slices of bread.


  • Tuna Salad– Put in between some bread or on crackers- either way, this savory dish is sure to satisfy!

  • Creamy Dill Pickle Soup– Chilly days will be here soon! Pack this soup in a canteen or thermos for comfort on the go!

  • Hamburger Salad This is a great low-carb alternative to a traditional burger with the same great taste!

  • Sauerkraut Brownies– The perfect decadent treat! We all know dessert is the best part of lunch (or any meal!)

Do you eat Bubbies for lunch? Tell us about it on social media or in the comments below! And be sure to sign up for our newsletter for the latest news and recipes from Bubbies!


Grab & Go Bubbies Jar Meals

Summer’s not over yet! There’s still plenty of time to get outside and have some fun. If you plan to be on the go, don’t sacrifice satisfying meals for paltry snacks; make one of these great jar meals, and keep yourself well-fueled while you play! These meals are easy, convenient, and can be made ahead of time so you can spend less time in the kitchen and more time having fun. Bonus: this is also an excellent way to reuse your Bubbies’ jars.

These recipes are for one 32 oz jar or 2 16 oz jars, but they’re incredibly easy to scale up or down- or customize. Make sure to let hot things cool down before sealing them in the jar, otherwise, you may end up with a lot of condensation, and soggy food. All of these recipes contain perishable items, so be sure to refrigerate or put them in a cooler until you’re ready to eat. If making these more than a day in advance, add the meat on the day you plan to eat it.

On-The-Go Hamburger Salad

  • 1/2 lb ground beef
  • 1/2 head Romaine lettuce
  • 1/2 medium tomato
  • 4-6 Bubbies Bread and Butter pickles
  • 1/3 cup shredded cheese
  • 1/2 avocado
  • 1 Tbsp of diced onion
  • Salt and pepper, to taste


  • 1/8 cup ketchup
  • 1/8 cup mayonnaise
  • 1/2 Tsp Bubbies Naturally Fermented Dill Relish
  • Dash of paprika

Cook your hamburger, drain and then set aside to cool. Chop vegetables into bite size pieces. Mix dressing ingredients together. For best results, layer your salad in the following way: sauce, onions, hamburger, cheese, pickles, lettuce, tomato. When you’re ready to eat, give the jar a good shake to mix everything with the dressing, and dig in!


Anytime, Anywhere Breakfast Scramble

  • 6 eggs
  • 1/2 cup well-drained Bubbies Naturally Fermented Sauerkraut
  • 2 Tbsp chopped red bell pepper
  • 2 Tbsp chopped green onion
  • 4 Tbsp shredded cheese, divided
  • 2 strip of bacon, cut into small cubes
  • Salt and pepper, to taste

In a bowl, whisk the eggs until the whites and yolks are well blended and the eggs are lightly fluffy- about 1 minute. Add all ingredients except the sauerkraut and half of the cheese to the eggs; stir to mix. Pour the mixture into a skillet and cook on medium – medium high heat, keeping the eggs in relatively large patties, to avoid the ingredients falling out. Cook until eggs are well done and golden brown. Take the eggs off the heat, set aside on a plate and sprinkle remaining cheese over it.

Let cool for 10 minutes before adding to the jar, otherwise, it will collect a lot of condensation. Add egg scramble and sauerkraut to the jar, alternate between egg mix and kraut. Enjoy!


Grab & Go Tuna Salad

  • 2 cans of tuna
  • 4 Tbsp Bubbies Naturally Fermented Dill Relish
  • 4-6 Tbsp mayonnaise
  • 4 pickled garlic cloves, chopped
  • 2 hard-boiled egg, chopped
  • 2 tsp red onion, chopped
  • Salt and pepper, to taste
  • 2 lettuce or cabbage leaves
  • Crackers

Boil eggs for 10-12 minutes, then put them in a cold water bath for easy peeling. Drain tuna fish, and add to a bowl. Add mayonnaise; some brands of tuna are dryer than others so you may want to use the amount as a guideline and temper it to your taste. Add all remaining ingredients to the bowl, except the lettuce/cabbage leaves and crackers; mix to combine.

Add tuna salad to the jar(s) then add 1 lettuce leaf to each jar, on the top of the salad, making sure the salad is covered completely by the leaf. The leaf will keep your crackers from getting soggy. Place as many crackers as you want or will fit in the jar, seal ‘er up and off you go!

Sauerkraut Peanut Brittle

We like to get creative here in Bubbie’s test kitchen; once you start cooking with Bubbies products, you begin to see just how versatile pickles and sauerkraut can really be! Back in February, we made chocolate truffles with candied sauerkraut, which were surprisingly delicious. This got us thinking; what other kinds of candies could we make? For some reason, peanut brittle just sounded perfect- it’s salty and sweet, and just seemed like it would be oh-so complimentary with the kraut.

Most peanut brittle calls for corn syrup, but I really wanted to avoid using it. I found a recipe from the Busy But Healthy Blog that sounded perfect! Instead of highly processed sugars, it called for cane sugar, honey, and rice syrup. We added in our signature candied kraut from our truffles recipe and sauerkraut peanut brittle was born! We didn’t use a candy thermometer for this recipe, however, you would be more likely to get consistent results with the texture of the candy if you do.

Sauerkraut Peanut Brittle 

  • 1½ cups roasted peanuts
  • 1 tsp vanilla
  • ½ cup cane sugar
  • ½ cup brown rice syrup
  • ¼ cup honey
  • ½ tsp salt
  • 1 stick salted butter (1/2 cup)
  • candied Bubbies Sauerkraut (see recipe below)

Make your candided sauerkraut first, and allow it to cool. Chop into small pieces. Combine butter, sugar, rice syrup, honey and salt in a medium pot, and bring to a boil, stirring frequently. The mixture will become very bubbly, and will slowly start to turn a carmel-y brown color. After about 6 minutes, remove from heat, and add in vanilla, peanuts, and sauerkraut. Stir well, then pour into a casserole dish or baking sheet lined with parchment paper. Use another piece of parchment on the top (careful, it will be hot!) to smooth out the brittle. Let it cool completely, and then cut or break into bite-sized chunks. Store in an airtight container with parchment paper.

Candied Sauerkraut

½ cup Bubbies naturally fermented sauerkraut
1 ¼ cup sugar

Measure out ½ cup of sauerkraut, and drain well. After it has drained, squeeze the sauerkraut with your hands to get most of the remaining juice out. Put the sauerkraut into a bowl with the sugar and toss until the sauerkraut is completely covered with sugar. Place the sugared sauerkraut on a lightly greased cookie sheet, and broil on the top rack in the oven at 350 degrees for 5-8 minutes, making sure to keep a close eye on it- it can quickly turn from caramelized to burned. Once the sugar starts bubbling and the sauerkraut has a very light golden tinge to it, remove from the oven and spread the sauerkraut out on wax paper. Let it cool for an hour. Chop the sauerkraut up into small pieces.

Do you have an idea for a future Bubbies recipe? We’d love to hear it! Let us know in the comments below, or connect with us on Facebook, Instagram or Twitter!