Brezn mit Obatzda

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C fan. Line a baking tray with baking paper. In a bowl, mix the strong white bread flour, instant yeast, fine salt, and sugar. Add the lukewarm water and softened unsalted butter, then knead for 8-10 minutes until the dough is smooth, elastic, and only slightly tacky. If it feels dry, wet your hands rather than adding much more water; a firmer dough is easier to shape into pretzels.

   300 g strong white bread flour4 g instant yeast5 g fine salt8 g sugar180 ml lukewarm water15 g unsalted butter, softened
2. 2

   Divide the dough into 2 equal pieces. Roll each piece into a rope about 55-60 cm long, keeping the middle slightly thicker and the ends tapered. Shape into classic pretzels by making a U, crossing the ends twice, then pressing them onto the thicker base. Place on the lined tray and freeze for 10 minutes; this firms the surface so the soda bath keeps the shape neat.

3. 3

   While the shaped Brezn chill, make the Obatzda. Mash the Camembert thoroughly with a fork, including the rind, until mostly smooth. Mix in the cream cheese, softened unsalted butter, sweet paprika, crushed caraway seeds, finely diced shallot, salt, and black pepper. Stir until spreadable but still a little rustic. Let it stand at room temperature so the flavors meld and the spread softens.

   125 g Camembert, ripe40 g cream cheese20 g unsalted butter, softened1 tsp sweet paprika1/2 tsp caraway seeds, lightly crushed25 g small shallot, very finely diced1/4 tsp salt1/8 tsp black pepper
4. 4

   Bring the water to a gentle boil in a wide pot, then carefully add the baking soda a little at a time; it will foam vigorously. Reduce to a simmer. Dip each chilled pretzel into the soda bath for 20-25 seconds, turning once, then lift out well-drained and return to the tray. This bath gives the characteristic deep brown crust and pretzel flavor.

   1 litre water50 g baking soda
5. 5

   Whisk the egg yolk with the milk and brush the pretzels lightly. Sprinkle with coarse salt. Using a sharp knife, make a shallow slash in the thick belly of each pretzel so it opens attractively as it bakes.

   1 egg yolk1 tbsp milk1 tsp coarse salt
6. 6

   Bake for 12-15 minutes until the Brezn are a deep mahogany brown with a glossy crust. If needed, rotate the tray for even coloring. The pretzels should feel light for their size and sound slightly hollow when tapped underneath.

7. 7

   Let the pretzels rest for 3-5 minutes so the crust sets but the interior stays warm and chewy. Serve immediately with the Obatzda and mild German mustard on the side.

   30 g mild German mustard

Origin & History

Brezn are one of the most iconic baked goods of southern Germany, especially Bavaria, where their distinctive knot shape and dark crust are central to beer-hall culture. Obatzda is a Bavarian cheese spread made by blending soft-ripened cheese with butter and spices, traditionally served as a Brotzeit snack alongside pretzels, onions, and beer.