Pretzel W/obatzda Cheese Spread Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups all-purpose flour, 1 tsp instant yeast, 1 tbsp granulated sugar and 1 tsp kosher salt. Whisk briefly to distribute. Add 1 1/4 cups warm water (about 100–110°F / 38–43°C) and 2 tbsp melted unsalted butter. Mix with a dough hook or wooden spoon until a shaggy dough forms.

Knead the dough on low speed with the dough hook for 6–8 minutes until smooth and elastic, or by hand on a lightly floured surface for 8–10 minutes. The dough should be slightly tacky but not overly sticky. Add up to 2 tbsp additional flour if dough is too sticky.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape pretzels

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them. Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces (about 90–100 g each). Roll each piece into a long rope about 18–20 inches long, tapering the ends slightly. Form each rope into a classic pretzel shape by making a U, crossing the ends twice, and folding them down to the bottom of the U. Press gently to adhere.

Prepare the baking soda bath

In a wide, shallow pot bring 8 cups water to a gentle boil. Carefully stir in 1/4 cup baking soda (it will foam slightly). Reduce heat to maintain a simmer — not a vigorous boil.

Boil pretzels briefly, two at a time, for 20–30 seconds per side: slide a parchment-square with the shaped pretzel into the water or lower the pretzel with a slotted spatula. Remove with a slotted spatula and return to the prepared baking sheet. Repeat with remaining pretzels.

Egg wash and bake

Beat 1 egg with 1 tsp water to make an egg wash. Brush each pretzel lightly with the egg wash, taking care not to pool. Sprinkle about 1/4–1/2 tbsp coarse pretzel salt on each pretzel (adjust to taste). Bake in the preheated 450°F oven for 12–15 minutes, until deep golden brown.

When pretzels come out of the oven, immediately brush with 1 tsp melted butter or vegetable oil to give shine and keep them soft. Allow pretzels to cool a few minutes on a rack before serving with Obatzda.

Prepare cheese

Remove rind from 8 oz aged camembert or ripe brie and cut into chunks. Place camembert and 2 oz cream cheese into a medium bowl. Add 2 tbsp softened unsalted butter.

Using a fork or a sturdy spatula, mash the cheeses together until mostly smooth but with some small curds/textural bits remaining. Traditional Obatzda should be spreadable, not completely puréed.

Stir in 1 tsp sweet paprika, 1/4 tsp hot smoked paprika or cayenne (optional for heat), 2 tbsp very finely minced onion, 1/2 tsp lightly crushed caraway seeds, and 1 tbsp beer (or milk) to loosen the spread. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning (more paprika or salt if desired).

Fold in 1 tbsp finely chopped fresh chives. Transfer the spread to a small serving bowl, cover, and chill 15–30 minutes to allow flavors to meld (optional but recommended).

Before serving, sprinkle an extra 1 tsp chopped chives and dust lightly with 1/4 tsp paprika for color.

Arrange warm pretzels on a board or plate with the chilled or room-temperature Obatzda in a bowl. Tear or slice pretzels into pieces and spread Obatzda on each bite. Enjoy immediately.

Store leftovers: keep Obatzda covered in the refrigerator for up to 3–4 days. Reheat pretzels briefly in a 350°F oven for 5–7 minutes to refresh.