Soft Pretzels with Bavarian Beer Cheese Spread (Obatzda)

Instructions

1. Activate yeast with honey In a mixing bowl, combine 1 cup warm water, 1 package rapid-rise yeast, and 1 tablespoon dark honey. Stir gently and let stand for about 10 minutes, or until foamy.
2. Combine dry ingredients and butter In the bowl of a stand mixer, whisk together 3 1/4 cups bread flour and 1 tablespoon salt. Add 1/4 cup cold butter. Using your fingers, rub the butter into the flour mixture until crumbly, with the butter distributed in small, even bits.
3. Form the pretzel dough Pour the yeast mixture into the flour mixture. Mix until a shaggy dough forms and the liquid is absorbed.
4. Knead until smooth and elastic Fit the stand mixer with the dough hook and knead on medium speed for about 6 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl.
5. First rise Cover the bowl with a damp towel. Let the dough rise in a warm spot for about 2 hours, or until doubled in size.
6. Preheat oven and prep pans Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper.
7. Divide and shape the pretzels Turn the risen dough onto a lightly floured surface and divide it into 8 equal pieces. Working with one piece at a time, roll it into a 24-inch strand, starting from the center and rolling toward the ends. Make a "U" shape, cross the ends over each other twice, then fold the twisted ends back over the bottom of the "U" to form a traditional pretzel. Repeat with the remaining pieces.
8. Prepare the boil wash In a large pot over medium-high heat, combine 8 cups water, 1/2 cup baking soda, 1/4 cup dark brown sugar, and 1/2 cup pale ale beer. Stir until dissolved. Bring to a boil, then reduce to a gentle simmer.
   Use a large pot because the baking soda mixture will foam as it heats.
9. Boil the pretzels Working one at a time, carefully lower each shaped pretzel into the simmering wash. Boil for about 30 seconds, or until it floats. Lift it out with a perforated spatula or slotted spoon and place it on the prepared baking sheet. Repeat with the remaining pretzels.
10. Salt and bake the pretzels While the pretzels are still damp, sprinkle them lightly with pretzel salt. Bake at 450°F for 5 minutes, then rotate the baking sheets. Continue baking for 5–8 more minutes, or until the pretzels are a deep, dark brown.
    Use a light hand with the pretzel salt so they do not become overly salty.
11. Cool pretzels slightly Remove the pretzels from the oven and transfer them to a wire rack. Let them cool slightly so they are easier to handle but still warm when served.
12. Make the Bavarian Beer Cheese Spread (Obatzda) Cut the 7 oz Brie or Camembert into small cubes and place in a medium bowl. Add 6 oz spreadable cheese, 1/3 cup room-temperature butter, 4 tablespoons wheat beer, 1/2 teaspoon ground caraway, 1 1/4 teaspoons paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash and mix with a fork until smooth and spreadable.
13. Chill the beer cheese spread Cover the beer cheese spread tightly and refrigerate for at least 3 hours or overnight to let the flavors blend.
14. Garnish beer cheese and serve with pretzels Before serving, remove the Obatzda from the refrigerator and let it come to room temperature until softened. Garnish with the chopped chives and sliced white onion. Serve alongside the warm soft pretzels, rustic bread, or crackers.
15. Serve and enjoy Serve the warm pretzels with the Bavarian beer cheese spread, or offer additional dips such as honey mustard, spicy mustard, yellow mustard, or butter.
    The original recipe suggests honey mustard, Spivey mustard, yellow mustard, beer cheese spread, or butter.