German Pretzels (Brezeln) with Obatzda Cheese Dip

Homemade Bavarian pretzels served with a creamy, flavorful Obatzda cheese spread. The perfect snack or appetizer!

Prep Time

45 minutes

Total Time

1 hour 5 minutes

Calories

445 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.70/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4cupsAll-purpose flour

£0.60

2.3teaspoonsActive dry yeast

£0.25

1tablespoonMalt syrup (or brown sugar)

£0.10

1.5teaspoonsSalt

£0.01

1.5cupsWarm water((105-115°F))

0.5cupBaking soda

£0.15

8cupsWater(For the baking soda bath)

To tasteCoarse salt(For topping)

£0.02

8ouncesCamembert cheese(Softened)

£2.75

4tablespoonsUnsalted butter(Softened)

£0.50

2ouncesCream cheese(Softened)

£0.40

1teaspoonsPaprika(Smoked paprika is great!)

£0.10

0.5teaspoonCaraway seeds(Optional)

£0.05

0.3teaspoonWhite pepper(Optional)

£0.03

0.3Onion(Finely chopped)

£0.15

2tablespoonsBeer (Bavarian Hefeweizen or similar)(Adjust to desired consistency)

£0.20

1tablespoonFresh chives(Chopped, for garnish (optional))

£0.30

Total Cost

£5.61

£0.70 per serving

Instructions

1.
**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.
2.
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.
3.
Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.
4.
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.
5.
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.
6.
Sprinkle the pretzels generously with coarse salt.
7.
Bake for 12-15 minutes, or until golden brown.
8.
Let the pretzels cool slightly on the baking sheets before serving.
9.
**Make the Obatzda:** In a medium bowl, combine the softened Camembert cheese, butter, and cream cheese. Mash together with a fork until well combined.
10.
Add the paprika, caraway seeds (if using), white pepper (if using) and chopped onion. Stir until evenly distributed.
11.
Gradually add the beer, a tablespoon at a time, until the Obatzda reaches your desired consistency. It should be creamy and spreadable.
12.
Garnish with fresh chives, if desired. Serve the Obatzda with the warm pretzels.

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My Notes

Nutrition Information

Nutrition per serving (140g)

445 kcal / 1862 kJ

Carbs

46g

18% of RDA

Fat

22g

31% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

1120 mg

49% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer flavor, use bread flour instead of all-purpose flour.

If you don't have malt syrup, brown sugar works as a decent substitute, though the flavor will be slightly different.

Don't skip the baking soda bath! It's essential for achieving that characteristic pretzel texture and color.

For a deeper brown color, brush the pretzels with an egg wash (1 egg yolk mixed with 1 tablespoon of water) before baking.

Obatzda is best served chilled or at room temperature. It can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large pot

Baking sheets

Stand mixer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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