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Bavarian Pretzels with Obatzda Recipe

German · Appetizer · 45 min total

Classic soft pretzels with a golden, salty crust, served with Obatzda, a creamy Bavarian cheese dip made with Camembert, butter, and spices.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1 tbsp granulated sugar
• 2 tsp salt
• 1/4 cup baking soda
• 1 large egg, beaten
• Coarse sea salt for sprinkling
• 8 oz Camembert cheese, rind removed, at room temperature
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 small onion, finely grated
• 1 tbsp caraway seeds
• 1 tsp sweet paprika
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and stir until dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
3. Preheat oven to 425°F. Line two baking sheets with parchment paper.
4. Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Shape into a U, cross ends, twist once, and press onto the bottom of the U to form a pretzel shape. Place on prepared sheets.
5. In a large pot, bring 8 cups water to a boil. Carefully add baking soda (it will foam). Boil each pretzel for 30 seconds, flipping halfway. Remove with a slotted spoon, drain, and return to baking sheet.
6. Brush pretzels with beaten egg and sprinkle with coarse salt. Bake for 12-15 minutes until deep golden brown. Transfer to a wire rack to cool.
7. For Obatzda: In a bowl, mash Camembert with a fork. Add cream cheese, butter, onion, caraway seeds, paprika, salt, and pepper. Mix until well combined and creamy. Cover and refrigerate for at least 30 minutes to meld flavors.
8. Serve pretzels warm or at room temperature with Obatzda, garnished with chives.

Tips

• Obatzda can be made a day ahead and refrigerated; bring to room temperature before serving.
• For a non-alcoholic version, omit the beer in the dough (this recipe uses water).
• Leftover pretzels can be reheated in a 350°F oven for 5 minutes.

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