Bavarian Obatzda Balls with MouCo Camembert
Bite-sized balls of spiced MouCo Camembert, rolled in crunchy pretzel crumbs—a fun, bold twist on Bavarian beer‑garden cheese in every poppable bite.
🧂 Ingredients
Makes ~20 balls
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- 125 g (4.4 oz) MouCo Camembert, softened
- 113 g (4 oz) cream cheese, softened
- 1 tbsp butter, room temp
- 1 small onion, finely grated or minced
- 1 tsp sweet paprika (plus extra to taste)
- ½ tsp crushed garlic or garlic powder
- ½ tsp caraway seeds, crushed
- 1 tbsp Bavarian-style beer (optional)
- 1–2 cups crushed pretzels or pretzel crumbs
- Chopped fresh chives for garnish
👣 Instructions
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- In a bowl, mix Camembert, cream cheese, butter, onion, paprika, garlic, and caraway until smooth. Stir in beer if using.
- Chill mixture for 1–2 hours until firm enough to roll.
- Roll spoonfuls into 1" balls, then coat evenly in pretzel crumbs.
- Place on a tray and refrigerate again for 30 mins to set.
- Before serving, sprinkle with chives and extra paprika.
- Serve with pretzels, rye bread, or crisp veggies on the side. 🥨
🎯 Notes & Pairings
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- Make-ahead: Mix and shape balls a day ahead—just add pretzel coat before serving.
- Beer option: A crisp lager or Oktoberfest-style beer echoes the Obatzda roots.
- Veggie pairing: Serve with pickles, radishes, or cucumber slices for beer-garden digs.
