Obazda (Bavarian cheese spread) with wholemeal pretzels

Obazda with wholemeal pretzels: creamy camembert, cream cheese, onion, chives and paprika – a hearty Bavarian snack-platter recipe.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 28 g

Ingredients

• 200 g camembert
• 100 g cream cheese
• 1 onion
• 4 wholemeal pretzels
• 2 tsp paprika
• ½ tsp caraway seeds
• 1 bunch of chives
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the camembert into small pieces and roughly mash it with a fork in a bowl.
2. Add the cream cheese and stir everything into a creamy, slightly chunky mixture.
3. Dice the onion very finely. Stir the paprika and caraway seeds into the cheese mixture.
4. Fold in the onion. Cut the chives into thin rings and mix some of them in.
5. Season generously with salt and pepper and leave the mixture to stand for a little while.
6. Spoon the Obazda onto a plate, sprinkle with the remaining chives and serve with the wholemeal pretzels.

Good to know

Obazda isn't about perfection, it's about character. Nice and creamy, well seasoned and just right for a simple snack platter with a bit more substance.

Swaps

Cream cheese → skyr (more protein, usually less fat); wholemeal pretzel → wholemeal sourdough bread (often a little more fibre); camembert → brie made from pasteurised milk (similar nutrition, milder flavour); spring onion → red onion (a little milder, also provides plant compounds)

Allergens

Contains milk and gluten, and possibly traces of sesame depending on the pretzel. Usually well suited to children; during pregnancy, it's better to use camembert made from pasteurised milk.