Giant Soft Pretzels with Obatzda

Ingredients

• 3 cups bread flour, plus more for dusting
• 1 packet (7g) active dry yeast
• 1 cup warm water
• 1 tablespoon malt extract or brown sugar
• 1 teaspoon fine salt
• 2 tablespoons unsalted butter, softened
• 1/3 cup baking soda (for baking soda bath)
• 2 tablespoons coarse pretzel salt
• 250g ripe Camembert cheese, rind removed, room temperature
• 100g full-fat cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 small shallot, finely minced
• 1 teaspoon sweet paprika, plus extra for dusting
• 1/2 teaspoon caraway seeds, lightly crushed
• 2 tablespoons wheat beer or lager
• Freshly ground black pepper to taste

Steps

1. 1

   1. Dissolve yeast and malt extract in warm water and let stand 5 minutes until foamy. Mix in flour, fine salt, and butter, then knead on a floured surface for 8 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour until doubled.

2. 2

   2. While dough rises, make the Obatzda: mash Camembert and cream cheese together until smooth, then beat in butter, shallot, paprika, caraway seeds, and beer. Season generously with black pepper, transfer to a small crock, dust with extra paprika, and refrigerate until needed.

3. 3

   3. Preheat oven to 220°C (425°F) and line two baking sheets with parchment. Bring a wide pot of water to a boil, then carefully add baking soda — it will foam up — and stir to dissolve.

4. 4

   4. Divide dough in half. Roll each piece into a long rope about 60cm, form into a pretzel shape by crossing the ends twice and folding them back down onto the loop, pressing gently to seal.

5. 5

   5. Working one at a time, lower each pretzel into the baking soda bath using a slotted spatula and poach for 30 seconds per side, then lift out, drain briefly, place on the prepared baking sheet, and scatter coarse salt generously over the top.

6. 6

   6. Bake for 14–16 minutes until deep mahogany brown and glossy. Serve immediately on a board alongside the Obatzda crock.