Obazda cheese spread with pretzels


From Bavaria with love

Your days of wondering are finally over. For a long time you were searching for the perfect snack for a hot day that ideally complements your cold beer or glass of chilled white wine. The Alpine region of Germany, Bavaria, has the answer for you: Obazda cheese spread. Some of my favorite “When in Bavaria” moments are connected to sitting in a beer garden on a warm summer evening, having a cold, dark Radler beer (which is 2/3 dark beer and 1/3 lemonade) and a Bavarian pretzel (crunchy on the outside, soft on the inside) with Obazda. Obazda is the Bavarian word for mashing together with your hands. Now why is Obazda such a magical food, you might wonder. The answer: it is not just cheese, it’s this wonderful mix of spices that form this inseparable union with the cheese where each ingredient compliments the others and serves its own unique purpose that could never be compensated by leaving one out or exchanging it. I recommend this dish (pretzel and Obazda that is) as a perfect picnic date snack to win anyone’s heart. It works best with beer, but white wine is an almost equally great fit.

Obazda cheese spread with pretzels recipe German cooking


  • 9 ounces (250 grams) of ripened camembert cheese
  • 3 tablespoons of soft butter
  • 3 tablespoons of wheat beer
  • ½ cup of cream
  • 1 medium-sized red onion
  • 1 teaspoon of paprika
  • ½ teaspoon of pepper
  • ½ teaspoon of salt
  • A little bit of caraway
  • 6 medium-sized pretzels

Chop the camembert into tiny dices. I know this can be a bit of a hassle, since camembert can get a teeny bit runny. Continue by adding the butter and beer to the cheese dices in a large bowl and whisk it all together with a fork. Cut the red onion into small dices and add that as well until evenly distributed in the mixture. Last, add the spices. This gives the Obazda its classic orange color. Let the cheese rest in the fridge for a few hours to allow the spices and the beer to enhance the aroma of the spread.

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