Giant Soft Pretzels with Obatzda

Ingredients

• 500g bread flour
• 7g instant yeast
• 1 tbsp malt extract or dark brown sugar
• 1 tsp fine salt
• 300ml warm water
• 30g unsalted butter, softened
• 3 tbsp food-grade lye (sodium hydroxide) dissolved in 1 litre cold water, OR 80g baking soda dissolved in 1 litre boiling water
• 2 tbsp coarse pretzel salt or flaky sea salt
• 250g ripe camembert or brie, rind removed, room temperature
• 100g full-fat cream cheese
• 50g unsalted butter, softened
• 1 small shallot, very finely minced
• 1 tsp sweet paprika, plus extra for dusting
• 1/2 tsp caraway seeds, lightly crushed
• 2 tbsp wheat beer or lager
• freshly ground black pepper to taste

Steps

1. 1

   1. Combine flour, yeast, malt extract, and salt in a large bowl, then add warm water and butter. Knead for 8–10 minutes until smooth and elastic, then cover and let rise at room temperature for 1 hour until doubled.

2. 2

   2. While the dough rises, make the Obatzda: mash the camembert, cream cheese, and butter together until smooth, then stir in the shallot, paprika, caraway, and beer. Season well with black pepper, cover, and refrigerate until needed.

3. 3

   3. Divide the risen dough into 2 equal pieces. Roll each into a long rope about 80cm, thicker in the centre, then shape into a pretzel by crossing the ends twice and pressing them down onto the bottom of the loop.

4. 4

   4. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment. Wearing gloves, briefly dip each pretzel in the lye solution for 20–30 seconds (or submerge in simmering baking soda water for 30 seconds), then lift out, drain, and place on the tray.

5. 5

   5. Slash the thick part of each pretzel with a sharp knife, sprinkle generously with coarse salt, and bake for 18–22 minutes until deep mahogany brown and glossy.

6. 6

   6. Transfer to a wooden board and dust the Obatzda with a pinch of paprika before serving alongside the warm pretzels.