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Pretzels & Obazda Recipe

Name: Gilde Brewery & Restaurants PRETZELS & OBAZDA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: German
Ingredients: 3.5 cups all-purpose flour; 2 tsp instant yeast; 1 tbsp granulated sugar; 1 tsp salt; 1.25 cups warm water; 2 tbsp unsalted butter, melted; 0.5 cups baking soda (for boiling solution); 8 cups water (for boiling); 2 tsp coarse sea salt or pretzel salt; 1 unit egg (for egg wash); 1 tbsp cold water (for egg wash); 1 tsp vegetable oil (for bowl); 8 oz mild camembert or ripe Brie, rind removed and cubed; 2 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 tsp sweet paprika (preferably smoked); 0.5 tsp onion powder; 0.5 tsp caraway seeds, lightly crushed; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 2 tbsp cold lager or wheat beer (or nonalcoholic beer / water); 2 tbsp finely diced red onion (optional, for garnish and mix-in); 1 tbsp chives or scallions, finely chopped (for garnish)

Inspired by Gilde Brewery & Restaurant

Time2h

Serves4

Make Pretzels & Obazda Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pretzels

3 1/2 cups 00 bread flour

2 tsp instant yeast

1 tbsp granulated sugar

1 tsp Celtic sea salt

1 1/4 cups warm water

2 tbsp unsalted butter, melted

1/2 cups baking soda (for boiling solution)

8 cups water (for boiling)

2 tsp coarse sea salt or pretzel salt

1 unit egg (for egg wash)

1 tbsp cold water (for egg wash)

1 tsp vegetable oil (for bowl)

Obazda (Bavarian beer-cheese spread)

8 oz mild camembert or ripe Brie, rind removed and cubed

2 oz cream cheese, softened

2 tbsp unsalted butter, softened

1 tsp sweet paprika (preferably smoked)

1/2 tsp Onion powder

1/2 tsp caraway seeds, lightly crushed

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

2 tbsp cold lager or wheat beer (or nonalcoholic beer / water)

2 tbsp finely diced red onion (optional, for garnish and mix-in)

1 tbsp chives or scallions, finely chopped (for garnish)

Method

Pretzels

Activate dough and mix

In the bowl of a stand mixer (or a large mixing bowl), combine warm water (about 105–115°F / 40–46°C), instant yeast and sugar. Stir and let sit 5 minutes until foamy. Add melted butter, salt and 2 cups of the flour. Mix with dough hook on low until combined, then gradually add remaining flour 1/2 cup at a time until the dough pulls away from the sides and is soft but not sticky (about 3.5 cups total). If kneading by hand, combine in a bowl and knead on a lightly floured surface 6–8 minutes until smooth and elastic.

Lightly oil a clean bowl with the vegetable oil. Place the dough ball in the bowl, turning to coat with oil. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 45–60 minutes.

Shape pretzels

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly dust with flour or spray with nonstick spray. Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (for large pretzels) or 12 for smaller ones. Roll each piece into a rope about 18–22 inches long. Form each rope into a pretzel shape by making a U, crossing ends twice, and pressing ends onto the bottom of the U to secure.

Baking soda bath

In a wide, shallow pot, bring 8 cups water to a simmer and carefully stir in 1/2 cup baking soda (it will bubble). Reduce heat to maintain a low simmer. Using a slotted spatula, gently lower 2–3 shaped pretzels at a time into the simmering bath and boil 20–30 seconds on each side (total 40–60 seconds). Remove and place back on the prepared baking sheets, leaving space between pretzels.

Egg wash and salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush the tops of each pretzel lightly with the egg wash and sprinkle with coarse sea salt or pretzel salt (about 1/4 tsp per pretzel for 8 pretzels).

Bake

Bake in the preheated oven for 10–12 minutes for large pretzels (8) or 8–10 minutes for smaller pretzels, until deep golden brown. Rotate pans halfway through if necessary for even color. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) before serving.

Obazda (Bavarian cheese spread)

Prepare cheeses

Remove rind from the camembert/Brie and cut into small cubes. Soften the cream cheese and butter at room temperature if not already soft (about 20–30 minutes).

Mash and mix

In a medium bowl, combine the cubed camembert, cream cheese and softened butter. Use a fork or a small hand mixer on low to mash and blend to a spreadable but slightly coarse consistency — you want some texture. Stir in the paprika, onion powder, crushed caraway seeds, salt and pepper.

Adjust texture and flavor

Add beer 1 tablespoon at a time, stirring after each addition, until the spread reaches a creamy, spreadable consistency (about 2 tablespoons). Taste and adjust seasoning: more paprika for color, more caraway for bite, or a pinch of salt if needed.

Garnish and chill briefly

Fold in half of the finely diced red onion if using. Transfer the obazda to a small serving bowl, sprinkle the remaining diced onion and chopped chives or scallions on top. Cover and chill for 15–30 minutes to let flavors meld, or serve immediately at room temperature for best spreadability.