4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Beierse Obatzda met pretzels

Oktoberfest German Beer Snack Vegetarian Party Appetiser

Oktoberfest starts at home the moment you put this Obatzda on the table. This creamy, punchy cheese spread is a classic from Bavarian pubs and pairs perfectly with a plate of pretzels and a cold beer. Serve it in a proper glass from your collection of German beer glasses for the full experience. Prost!

Recipe

Bavarian Obatzda with pretzels

Obatzda is the creamy cheese spread that graces every Bavarian celebration. Make it yourself in fifteen minutes and serve with fresh pretzels and a well-filled glass.

Course	Snack
Kitchen	German
Servings	4–6 people

Preparation time

Preparation time	15 min
Cooling time	30 min
Total	45 min

Equipment

Large mixing bowl
Fork or wooden spoon
Chopping board
Sharp knife
Cling film
Serving board or platter

Ingredients

300 g ripe camembert
150 g cream cheese (plain)
50 g soft butter
1 small red onion, very finely diced
2 tbsp lager or weizen beer
1 tsp sweet paprika (plus extra for garnishing)
0.5 tsp caraway seeds
1 tsp brewer's yeast (optional but authentic)
Salt and freshly ground pepper to taste
Fresh chives for garnishing
Pretzels and radishes to serve

How to make Bavarian Obatzda with pretzels?

Let the camembert come to room temperature. Cut off the rind and mash the cheese with a fork in a large bowl.
Add the cream cheese and butter, then mix everything together with a fork or spoon until smooth and creamy.
Stir in the brewer's yeast. Add the sweet paprika, caraway seeds, salt, and pepper to taste.
Finely dice the red onion and stir half of it into the mixture. Set the rest aside for garnishing.
Add a splash of lager or weizen beer to the mixture, one tablespoon at a time, until the Obatzda is soft and spreadable but still holds its shape.
Cover the bowl with cling film and rest the Obatzda in the fridge for at least 30 minutes to let the flavours meld.
Spoon the Obatzda onto a nice board or platter. Garnish with the remaining onion, a pinch of paprika, and a sprig of fresh chives. Serve immediately with pretzels and radishes.

Cooking mode Prevents your screen from going to sleep

Obatzda tastes best when you leave it in the fridge overnight. The flavours deepen and the texture becomes even more spreadable. Feel free to make it the evening before, then take it out of the fridge just before serving so it can come to temperature. A good beer alongside seals the deal.

A great beer experience calls for the right glass. An authentic German beer glass keeps your beer's head longer and makes every sip taste that little bit better. It's the easiest way to bring the Oktoberfest feeling home — no trip to Munich required. Cheers!

Related recipes

Halve Hahn

A Halve Hahn is the coziest sandwich from Cologne: a rye roll with mature cheese, mustard and pickle. Simple, tasty and perfect for sharing.

View post

Semmelknödel

Semmelknödel are airy bread dumplings made from stale bread, eggs and herbs. A classic German side dish that goes perfectly with braised meat, mushroom sauce or roasted vegetables.

View post

Homemade Spätzle with brown butter and sage

Spätzle are small, irregular egg noodles from Germany and they're easier to make than you think. Pan-fried in brown butter with sage they get crispy edges and a tender interior.

View post

Gluten-free zucchini fritters with tzatziki

These gluten-free zucchini fritters are crispy on the outside, tender on the inside and perfect served with a refreshing tzatziki. Ideal as a snack, side dish or light lunch.

View post