If you’re making a batch of German Soft Pretzels, this is what you want next to them. Obatzda is rich, savory and easy to scoop up with a warm pretzel, especially with sliced onion, radishes and a cold German beer alongside.
It’s a Bavarian beer garden staple and right at home on an Oktoberfest spread. My version uses Camembert with a little cream cheese, which was the combination I preferred after testing a few different batches.
If you’re headed to Munich, check out my Oktoberfest Food Guide for what I’d make a point of eating at the festival.
Developed and Tested in the Foodie & Wine Kitchen
- I tested the texture a few ways and preferred leaving some small pieces of Camembert rather than mashing everything completely smooth. I also liked the version with a little cream cheese better—it made the spread creamier without covering up the Camembert.
What Is Obatzda?
Obatzda, sometimes spelled Obazda or Obatzter, is a traditional Bavarian cheese spread associated with beer gardens and Brotzeit, the Bavarian tradition of sitting down to a simple meal or snack with bread, cheese, meats and other accompaniments.
There’s quite a bit of variation from one recipe to the next. Camembert is the classic choice, although I’ve seen versions made with Brie or with a softer cheese such as Boursin mixed in. Butter and paprika are fairly standard, while onion, caraway and beer depend on who’s making it.
How To Make Bavarian Cheese Spread
Let the Camembert, cream cheese and butter soften at room temperature, then mash them together with the paprika and seasonings. Start with 2 tablespoons of beer and mix it in well, then add more a tablespoon at a time until it’s as thick or thin as you like it. Stop there for a thicker spread, or add a little more if you want it loose enough for dipping pretzels.
My preference is 1/4 cup of beer per batch. It’s still thick enough to spread, but loose enough to easily scoop up with a soft pretzel.
A Few Tips Before You Start
Use room-temperature ingredients. Let the Camembert, cream cheese and butter soften before you start. They’ll mash together much more easily.
Keep or remove the rind. The Camembert rind is edible, and I leave it on. If you prefer a milder flavor or smoother texture, trim some or all of it before mashing the cheese.
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Lightly crush the caraway. If using caraway seeds, give the seeds a quick crush before adding them. You don’t need to grind them into powder; just crack them enough to spread the flavor through the cheese. Start small- you can always add more.
Make it ahead. You can make Obatzda ahead and refrigerate it until you’re ready to serve. Give it a little time at room temperature before serving.
What to Serve With Obatzda
My first choice is a warm German Soft Pretzel. Add sliced radishes and thinly sliced onion for a simple Bavarian-style snack, preferably with a cold German beer alongside.
Obatzda also works well as part of a larger Oktoberfest spread with my Oktoberfest Half Chicken or Bratwurst in Beer and Onions.
Make Ahead and Storage
Obatzda is a good one to make ahead. Store it covered in the refrigerator, then take it out before serving so it has time to come back to a spreadable consistency.
Keep leftovers refrigerated in an airtight container. Because it contains soft cheese and fresh onion, don’t leave it sitting out for extended periods.
More German Recipes
Obatzda (Bavarian Cheese Spread)
Ingredients
- 9 oz Camembert cheese, at room temperature (*Note 1)
- 4 oz cream cheese, at room temperature
- 2 tsp unsalted butter, at room temperature
- 2 tbsp finely chopped fresh chives, plus more for garnish
- 2 tbsp finely chopped yellow onion
- 1 tsp sweet paprika, plus more for garnish (*Note 2)
- 2-7 tbsp German lager, as needed (*Note 3)
- ½ tsp Optional: caraway seeds, lightly crushed (* Note 4)
Instructions
- Add the Camembert, cream cheese and butter to a medium bowl. Mash together with a fork until well combined, leaving some small pieces of Camembert throughout.
- Add the chives, onion, sweet paprika and, if using, lightly crushed caraway seeds. Mix until evenly combined.
- Add 2 tablespoons of beer and mix well. Continue adding beer 1 tablespoon at a time until the Obatzda reaches your preferred consistency. I use 1/4 cup per batch for a spread that's thick but still easy to scoop up with a soft pretzel.
- Taste and adjust the paprika or caraway, if needed.
- Transfer to a serving bowl and garnish with additional paprika and chopped chives.
- Serve at room temperature with German soft pretzels, sliced radishes and thinly sliced onion.