Brezn mit Obatzda

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the best texture within 45 minutes, instant yeast and a short freezer chill replace a longer proof; the pretzels will still be chewy and well-shaped, though slightly less airy than traditional long-fermented versions.
• •Add the baking soda carefully to simmering water, not over your face or hands, because it foams up quickly.
• •Use a ripe Camembert for the most authentic Obatzda flavor; a cold, underripe cheese will be harder to mash and less aromatic.
• •If you want a more traditional beer-hall feel, serve with radishes, sliced onion, or a wheat beer.

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