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Large Bretzel With Obazda & Mustard Trio Recipe

Name: Gilde Brewery & Restaurants Large Bretzel With Obazda & Mustard Trio Recipe
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: German
Ingredients: 4.5 cups all-purpose flour; 2 tsp instant yeast; 2 tbsp granulated sugar; 2 tsp salt; 1.75 cups warm water; 2 tbsp unsalted butter, melted; 0.5 cups baking soda; 2 tbsp coarse pretzel salt or flaky sea salt; 1 egg; 8 oz aged Camembert or ripe Brie, rind removed; 4 oz cream cheese, full-fat; 2 tbsp unsalted butter, softened; 2 tsp ground sweet paprika; 0.5 tsp paprika, smoked (optional); 0.5 tsp caraway seeds, lightly crushed; 0.25 cup onion, very finely grated and squeezed; 2 tbsp beer (lager or wheat) or milk; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbsp chives, finely sliced (for topping); 2 tbsp slivered onion (thinly sliced); 8 oz sharp cheddar, grated; 4 oz emmental or gruyère, grated; 1 tbsp unsalted butter; 1 tbsp all-purpose flour; 1 cup beer (lager or pilsner); 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce (optional); 0.25 tsp salt

Inspired by Gilde Brewery & Restaurant

Time2h 5m

Serves4

Warm Salted Pretzel served with Gilde Warm Beer Cheese, our Mustard Trio, & Obazda topped with Slivered Onion & Chives.

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Ingredients

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Pretzel

4 1/2 cups 00 bread flour

2 tsp instant yeast

2 tbsp granulated sugar

2 tsp Celtic sea salt

1 3/4 cups warm water

2 tbsp unsalted butter, melted

1/2 cups baking soda

2 tbsp coarse pretzel salt or flaky sea salt

1 Egg

Obazda (Bavarian cheese spread)

8 oz aged Camembert or ripe Brie, rind removed

4 oz cream cheese, full-fat

2 tbsp unsalted butter, softened

2 tsp ground sweet paprika

1/2 tsp paprika, smoked (optional)

1/2 tsp caraway seeds, lightly crushed

1/4 cup onion, very finely grated and squeezed

2 tbsp beer (lager or wheat) or milk

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbsp chives, finely sliced (for topping)

2 tbsp slivered onion (thinly sliced)

Gilde Warm Beer Cheese

8 oz sharp cheddar, grated

4 oz emmental or gruyère, grated

1 tbsp Unsalted butter

1 tbsp 00 bread flour

1 cup beer (lager or pilsner)

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/4 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Mustard Trio

2 tbsp grainy Bavarian mustard (or whole-grain mustard)

2 tbsp Dijon mustard

2 tbsp sweet mustard (Bavarian süßer Senf or honey mustard)

Finish & Garnish

1 tbsp extra butter, melted (for brushing)

1 tbsp chives, finely sliced

Method

Pretzel

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine warm water (about 105–110°F), sugar and yeast. Let sit 5 minutes until foamy. Add flour, salt, and melted butter. Mix on low until combined, then knead 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if overly sticky.

First rise

Lightly oil the bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60 minutes.

Shape pretzel

Preheat oven to 450°F (230°C). Line a baking sheet with parchment. Turn dough onto a lightly floured surface and divide into 6 equal pieces for large Bretzel (or fewer pieces for one very large pretzel). Roll each piece into a 20–24 inch rope, form classic pretzel shape or a large knot. Transfer to the prepared sheet, leaving space between pieces.

Baking soda bath

In a wide shallow pan, bring 8 cups water and the 1/2 cup baking soda to a simmer. Working one at a time, gently lower each shaped pretzel into the simmering soda bath for 20–30 seconds per side (use a slotted spatula). This creates the distinctive crust and color. Return pretzels to baking sheet.

Egg wash & salt

Beat the egg with 1 tablespoon water. Brush each pretzel lightly with egg wash and sprinkle generously with coarse pretzel salt or flaky sea salt.

Bake

Bake in the preheated oven 12–16 minutes, until deep golden brown. Remove from oven and immediately brush with the reserved melted butter. Let cool slightly while preparing sauces.

Obazda (Bavarian cheese spread)

Prepare cheese

Crumble the Camembert/Brie into a mixing bowl. Add room-temperature cream cheese and softened butter. Using a fork or paddle, mash and combine until you reach a spreadable, slightly chunky texture.

Season

Stir in ground sweet paprika, smoked paprika (if using), crushed caraway seeds, the very finely grated and squeezed onion, and 2 tablespoons beer (or milk) to loosen. Season with salt and black pepper. Taste and adjust: add a touch more beer for looser texture or more paprika for color.

Chill & finish

Transfer to a serving bowl. Top with slivered onion and sprinkle chives over the top. Keep refrigerated until ready to serve; bring to room temperature 15–20 minutes before serving so flavors open.

Gilde Warm Beer Cheese

Make roux

In a small saucepan over medium heat, melt butter. Stir in 1 tablespoon flour and cook 1 minute to form a light roux, stirring constantly to avoid browning.

Add beer

Gradually whisk in 1 cup beer until smooth. Bring to a gentle simmer and cook 1–2 minutes to thicken slightly.

Add cheese & season

Lower heat to low. Add grated cheeses a handful at a time, stirring constantly until fully melted and smooth. Stir in Dijon mustard, Worcestershire, hot sauce (if using), and season with salt and pepper. If sauce is too thick, thin with up to 2 tablespoons more beer. Keep warm over the lowest heat or transfer to a small fondue pot or warm serving bowl.

Mustard Trio

Spoon each mustard into three small ramekins or arrange side-by-side in a shallow dish for dipping: grainy mustard, Dijon, and sweet mustard. No further preparation required; taste and adjust proportions to preference.

Finish & Serve

Arrange the warm pretzel(s) on a large board or platter. Place a bowl of Gilde Warm Beer Cheese, the bowl of Obazda topped with slivered onion and chives, and three ramekins containing the mustard trio alongside the pretzel. Brush any remaining melted butter over the pretzel for gloss if desired.

Serve immediately while pretzel is warm and cheese dip is melty. Recommend 1 large pretzel to serve 2–3 people as an appetizer or snack. Provide small spreader knives and spoons for dipping and spreading.