Bretzel & Obazda Recipe

Activate yeast and make dough

In a small bowl combine warm water (105–115°F), sugar and active dry yeast. Stir lightly and let sit 5–8 minutes until foamy. In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and kosher salt. Add the foamy yeast mixture and melted butter. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

First rise

Form dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape pretzels

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. Punch down the risen dough and divide into 8 equal pieces (about 3.5–4 oz each). Roll each piece on a lightly floured surface into a 20–24 inch rope. Shape each rope into a classic pretzel by forming a U, crossing the ends twice and pressing them onto the bottom curve.

Baking soda bath

In a wide, shallow pot, bring 10 cups water to a simmer. Carefully add 3/4 cup baking soda (it will bubble). One or two at a time, gently lower shaped pretzels into the simmering baking soda bath for 20–30 seconds. Use a slotted spatula to flip and remove, letting excess water drain back into the pot. Return pretzels to the prepared baking sheets.

Egg wash and bake

Whisk together the egg yolk and 1 tsp cold water. Brush each pretzel with the egg wash, then sprinkle with coarse sea salt. Bake in the preheated oven for 12–14 minutes, rotating the pans once, until deep golden brown. Transfer to a wire rack to cool slightly (serve warm).

Prepare cheese

Remove rinds from Camembert/Brie and cut into small cubes. Let cheeses sit at room temperature 15–20 minutes so they soften and are easier to mash.

Mash and mix

In a medium bowl, mash the soft-ripened cheese and softened cream cheese together with a fork until mostly smooth but still slightly rustic (some small lumps are traditional). Add softened butter and continue to mix to incorporate.

Season and adjust consistency

Stir in sweet paprika, hot paprika or cayenne, crushed caraway seeds, sea salt, and black pepper. Add beer (or milk) 1 tablespoon at a time until the spread reaches a creamy, spreadable consistency (about 2 tablespoons total). Taste and adjust salt, paprika, or pepper as needed.

Chill slightly

Cover and refrigerate the spread for at least 15–30 minutes to let flavors meld. Obazda is traditionally served slightly cool or at cool-room temperature.

Thinly slice half a small yellow onion into very fine slivers. Snip fresh chives into small pieces.

Spoon Obazda into a small shallow serving bowl. Dust the top lightly with extra sweet paprika for color. Top with the thinly sliced onion slivers arranged on one side and sprinkle the chopped chives over the spread.

Serve warm salted pretzels alongside the cold Obazda. Encourage guests to tear off warm pieces of pretzel, dip into or spread Obazda onto the pretzel, and enjoy with a bite of onion and chive for contrast.

Leftovers: refrigerate Obazda in an airtight container for up to 3 days. Reheat pretzels briefly in a 350°F (175°C) oven for 5–7 minutes to refresh.