John Myers
Ingredients for 1 servings:
- 1 pack of dough (pretzel dough for frozen pretzels)
- 1 pack of spread (Obazda) 150 g each
- 150 g quark, 40% fat
- 1 bunch of radishes or 4 pickled cucumbers
- chives
- e.g. salt and pepper
- e.g. paprika powder
- n. B. cumin powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Fast, effective finger food in Bavarian style
Thaw the frozen pretzel dough for 15 minutes. Then roughly tear it apart and place it into silicone muffin cups or a greased muffin tin – ideally in a snail shape, leaving a rather deep hole in the middle so that the Obazda spread will fit later. Bake in a preheated oven at 200 degrees Celsius (convection oven) for about 10-12 minutes, until it has the typical pretzel color. Mix the Obazda with the quark and season to taste with a little salt, pepper, paprika, and caraway. Spread generously onto the cooled pretzel cupcakes. Garnish with sliced radishes or pickles and sprinkle with chives. If you don’t like Obazda, it also tastes wonderful with hummus or other spreads.
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