Obazda with mini pretzels and vegetable sticks

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the dough mix yeast with sugar until liquid. Put 1 teaspoon salt and flour in a bowl. Add approx. 250 ml lukewarm water and stirred yeast. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes until the volume has doubled

2. 2

   In the meantime, mix baking soda with 400 ml water and 2 teaspoons of salt in a pot. Bring everything to the boil and remove from the stove, let it cool down a little. Knead the dough once more and divide it into about 15 equally sized pieces. Roll each piece of dough into a long strand and form into a pretzel. Place the pretzels briefly in the soda water (approx. 30 seconds), take them out and let them drain. Place them on 2 baking trays lined with baking paper. Sprinkle with coarse salt. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes one after the other.

3. 3

   Cream butter with the whisk of the hand mixer. Cut the camembert into cubes, add to the butter and mash with a fork. Peel and finely dice the onion. Add onion and cream cheese to the butter camembert and mix everything. Season with salt, pepper, caraway and paprika. Wash parsley, shake dry. Pluck off leaves and chop finely. Sprinkle Obatzda with parsley and paprika

4. 4

   Peel and wash the carrots and radish. Cut the carrots and half of the radish into long sticks. Cut the remaining radish with a spiral slicer. Clean and wash the radishes. Serve Obatzda with the pretzels and vegetables

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
730 kcal

CARBS
65 g

FATS
44 g

PROTEINS
20 g