German Pretzels (Brezeln) with Obatzda Cheese Dip

**Make the Pretzels:** In a large bowl or the bowl of a stand mixer, combine flour, yeast, malt syrup (or brown sugar), and salt. Add warm water and mix until a shaggy dough forms.

Knead the dough for 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 24 inches long. To shape the pretzels, form a U shape with the rope. Cross the ends over each other, then press them onto the bottom of the U. This creates the classic pretzel shape. Place on the prepared baking sheets.

In a large pot, bring 8 cups of water and baking soda to a boil. Carefully lower each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place back on the baking sheets.

Sprinkle the pretzels generously with coarse salt.

Bake for 12-15 minutes, or until golden brown.

Let the pretzels cool slightly on the baking sheets before serving.

**Make the Obatzda:** In a medium bowl, combine the softened Camembert cheese, butter, and cream cheese. Mash together with a fork until well combined.

Add the paprika, caraway seeds (if using), white pepper (if using) and chopped onion. Stir until evenly distributed.

Gradually add the beer, a tablespoon at a time, until the Obatzda reaches your desired consistency. It should be creamy and spreadable.

Garnish with fresh chives, if desired. Serve the Obatzda with the warm pretzels.