You said it, not me...

It's Friday, beer and pretzels are on the horizon. I have invariably relished soft pretzels, unite them with cheese and they are even finer. I spent time in Bavaria, and arrived to love and appreciate all the remarkably stimulating pretzels that were baked daily. My sister informed me of a marvelous native beer cheese, Obazta, which fashions a delicious canape. It is a creamy cheese spread with onions flavored with paprika. Regularly you will discover the cheese served with invigorating soft pretzels. I determined this would be an impeccable end to the work week. Cherish your Friday with pretzels and a cold beer!!

Soft Pretzels and Obazta

For pretzels:
1 envelope active dry yeast
1/8 t sea salt
2 t sugar
1 C warm water (100 to 110 degrees)
1 C bread flour
2 C all purpose flour
2 T butter, softened
Vegetable oil, for bowl and baking sheets
1/4 C baking soda
1 1/2 T granulated sugar (for boiling water)
1 egg, beaten
1 t water
1-2 T course grain Kosher salt

In a small bowl, whisk together yeast, salt, sugar and water in a small bowl until sugar and salt dissolve. Leave the mixture alone until foamy, about 5 to 10 minutes.

Meanwhile, in a large bowl, work the butter into the flour using a bench knife or your hands, until the mixture resembles coarse crumbs. Stir the yeast mixture into the flour mixture. With your hands, turn dough onto a lightly floured surface, and knead until no longer sticky, about 5 minutes.

Coat a large bowl with a layer of oil and place the dough inside, turning to coat with oil also. Cover bowl with plastic and let the dough rise in a reasonably warm place, until doubled in size, 45 minutes to 1 hour.

Turn out dough onto a rolling surface, and cut into 12 equal pieces. Roll each into an 18-inch rope and shape into a pretzel (as dutifully described in photos above). Place onto an oiled baking sheet, covering with plastic to keep from drying out while you finish the rest. Let rise for 20 minutes and preheat oven to 475 degrees.

Meanwhile, bring a large pot of water to a boil and add baking soda and 1 1/2 tablespoons of sugar. Boil pretzels in batches of 3-4 until puffed, 1 to 2 minutes per side. Drain on a wire rack and return to the oiled baking sheet. Make an egg wash by whisking together 1 teaspoon water and egg in a small bowl. Brush tops of pretzels with the wash and sprinkle with kosher salt. Bake until golden brown, about 15 minutes.

Obazta

8 oz Camembert, softened 

4 T cream cheese, softened

4 T butter, softened

1 small onion finely diced

1/2 t cumin

3/4 t paprika

salt and pepper to taste

3 T dark beer

Garnish

sliced red onion

sliced radishes

fresh pretzels

Combine, Camembert, cream cheese, butter until smooth. Add onion, spices, and beer until creamy and soft. Chill to allow flavors to develop, Serve with pretzels and garnishes.

Until tomorrow...Peace.