Caraway Fennel Soft Pretzels Food

SOFT PRETZELS

Steps:

• Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If the yeast does not foam, discard and try again with fresh yeast.
• Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate. (Scrape down the side of the bowl as needed.) Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl.
• Turn the dough out onto a clean surface; knead until smooth, 5 minutes. Brush a large bowl with melted butter, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough, then divide it in half. Divide each half into 6 even pieces with a knife; cover with plastic wrap. Line 3 baking sheets with parchment paper and coat with cooking spray.
• Tape a 24-inch-long piece of string to the countertop to use as a guide. Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope. As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it.
• Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, forming a pretzel shape. Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet. Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve. Use scissors to cut the parchment around each pretzel, leaving a 1-inch border. Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray. Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment. Simmer until the pretzels plump, about 45 seconds per side. Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets. Sprinkle with salt.
• Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes. Brush with melted butter and serve with mustard.

SOFT PRETZELS TWO WAYS

Steps:

• For the baking soda bath: Preheat the oven to 250 degrees F.
• Spread out the baking soda on a rimmed baking sheet and bake for 1 hour. Set aside to cool. This can be prepped ahead and stored in an airtight container for several weeks. (Even though the baked baking soda isn't as strong as lye, what is traditionally used for making pretzels, it could still potentially irritate your skin, so avoid touching it with bare hands once it's out of the oven.)
• To make the baking soda bath: Place the baked baking soda in an 8-inch square baking dish and add 2 cups of water. Gently whisk it to dissolve the baking soda. (It likely won't all dissolve; a few baking soda chunks are totally okay as long as you remove any that stick to the dough.) Set aside.
• For the pretzels: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Unroll the dough with a long edge facing you. Cut twelve 1-inch vertical strips.
• One at a time, twist 6 of the strips a few turns, then form into circles and press the ends together. Transfer to one of the prepared baking sheets, leaving room between each circle. These will be the savory pretzels.
• Cut the remaining 6 strips into 1-by-2-inch rectangles and transfer to the other prepared baking sheet, leaving room between each rectangle. These will be the sweet pretzels.
• Working in batches using gloved hands, tongs or a slotted spoon, immerse the pretzel dough pieces in the baking soda bath for 2 to 3 minutes on each side. Transfer to a plate or pan lined with a paper towel and pat them dry; place them back on the baking sheet.
• Brush the dough with the egg wash. Sprinkle the circles with flaky salt and the rectangles with cinnamon sugar. Bake until deep golden brown, 8 to 10 minutes for the rectangles and about 15 minutes for the circles.
• Serve the savory pretzels with the Obatzda (Beer Cheese) and the sweet pretzels with the Glaze for dipping.
• Combine the cheese, butter, beer, cream, chives, paprika, caraway if using, onion and some salt and pepper in a food processor and blend to combine until smooth. Transfer to a serving bowl. Taste and adjust the salt and pepper as needed. Top with additional paprika and chives.
• Add the sugar, milk and vanilla to a bowl and whisk until smooth. If too thick, add more milk as needed. If too thin, add more powdered sugar. Serve with sweet pretzel bites!

TARALLI ITALIAN PRETZELS

Steps:

• 1. Dissolve yeast in water. Sift flour, salt and pepper onto mixing board.
• 2. Make a well in the center and add yeast, wine and oil. Blend together and gradually incorporate into flour. Knead for 10 minutes, the dough will be stiff.
• 3. Place in oil coated bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• 4. Preheat over to 350 degrees.
• 5. Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together.
• 6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of parchment paper.
• 7. Brush with olive oil and bake 350 degrees on parchment paper lined cookie sheets, turning a few times during baking until light to medium golden brown and crisp. 12-15 minutes. Let pretzels cool and store in an air tight container.

PHILLY STYLE SOFT PRETZELS

Steps:

• Dissolve yeast in warm water in large mixing bowl.
• Stir in teaspoon salt, sugar and 2-cups of flour.
• Beat until smooth. Stir in enough remaining flour t make dough easy to handle.
• Turn dough onto lightly floured surface; knead until smooth and elastic. (about 5-minutes).
• Place in greased bowl; turn greased side up. Cover: let rise until doubled (about 60-minutes). Dough is ready if an indentation remains when touched.
• Heat oven to 425°.
• Punch down dough and cut into 16-equal parts. Roll each part into a rope about 18� long. Twist each rope into a pretzel shape.
• Brush pretzels with beaten egg and sprinkle coarse salt. Bake until pretzels are golden brown (about 15-20 minutes).
• If using self-rising flour omit 1-teaspoon of salt.

BBQ BRISKET SANDWICH WITH CARAWAY COLESLAW

Steps:

• For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
• For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
• While the brisket is cooking, prepare the coleslaw.
• For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
• In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
• When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
• While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
• Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
• In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
• While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
• Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
• Line a baking sheet with parchment paper.
• Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
• Increase the oven temperature to 375 degrees F.
• Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
• Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

CARAWAY FENNEL SOFT PRETZELS

Steps:

• In a small pot over medium heat, combine milk and butter. Stir until combined. Separately, sprinkle the yeast over the warm water in the bowl of a stand mixer or a large bowl. In a large bowl, combine flour, sugar, salt and RawSpiceBar's Caraway, Fennel & Anise.
• Combine wet ingredients with dry and knead dough for about 10 minutes. Dough should be soft and almost sticky.
• Divide dough into 8 pieces. Shape each piece into a pretzel. Move pretzels to a dark, warm place and let the pretzels rise until doubled in size, about 1 hour.
• Just before baking, brush pretzels with egg wash and sprinkle with cheese, remaining RawSpiceBar Caraway, Fennel & Anise Bread and salt.
• Bake the pretzels for about 10 minutes at 485℉. Let cool on a wire rack and serve and enjoy!

BUDDHA'S SOFT PRETZELS (OR PRETZEL ROLLS)

Steps:

• Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.
• Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes.
• Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.
• Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).
• Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape.
• Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.
• Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.
• ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour.
• Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.

FASTENWäHE (CARNIVAL CARAWAY-SEED PRETZEL OF BASEL)

Steps:

• Mix in a bowl milk, butter, sugar and half of the flour.
• Add yeast, mix well again and let stand for 5 minutes.
• Add the rest of the flour, the salt and form a soft dough.
• Make 12 portions and form with each a 15 cm long oval roll.
• Flat the rolls and make 4 5cm long opposite cuts (as shown in the photo).
• Toss with your hands and place on your trays (I use 2 of them).
• Swirl yolk and water together and brush on the breads.
• Top with caraway seed.
• Keep for about 2 hours in the cold oven or until they double their volume (keeping a bowl with warm water in the oven helps the breads to rise better).
• Take out of the oven and preheat the oven at 200°C (heat and timing are basing it on convection oven).
• Place a fireproof bowl with hot water in the oven and bake the breads of the first tray for 15-20 minutes until golden. Repeat with the other tray.
• Let cool on a grade end enjoy them.

REAL HOMEMADE SOFT PRETZELS

Steps:

• In large bowl, stir yeast, sugar and warm water.
• Let rest til yeast is dissolved and is a little foamy.
• Stir in 1 cup flour. Then rest of flour mixed with the 1 Tbl salt.
• Knead on lightly floured surface til smooth.
• Place in oiled bowl, rolling around til all oiled. Cover and let rise till doubled in size.
• Remove and knead again just a little bit, gently.
• Cut into 16 pcs., roll each pc.into 14" ropes, shape into pretzels and place on greased cookie sheet.
• Cover and let rise 15 minutes.
• Drop each, one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.
• Brush each with eggwash (1 egg beaten with 1 Tbl. water), sprinkle with coarse salt. Bake in preheated 450º oven for 12-15 minutes! This is the best recipe to make real soft pretzels!

SOFT PRETZELS FROM EPCOT'S BIERGARTEN RESTAURANT

Steps:

• Stir and dissolve yeast in warm water in a large mixing bowl.
• Stir in salt, sugar, and 2 cups of flour.
• Beat until smooth.
• Stir in enough of the remaining flour to make dough easy to handle.
• Turn dough onto a lightly floured surface.
• Knead until smooth and elastic, about 5 minutes.
• Cut dough into 3 oz pieces and roll into a ball.
• Allow to rest for 10 minutes.
• Roll out dough into strings and then twist dough pieces in the middle.
• Pick up the dough string with two hands each hand holding one end.
• Attach the ends to the dough ina pretzel shape.
• Place pretzel on a baking sheet and allow to proof until pretzels string thickness is about doubles as thick.
• Whisk the eggs with water.
• Brush egg wash on top of pretzel after they have proofed.
• Sprinkle with coarse salt.
• Put on to baking sheets and bake at 400 degrees for 10-12 minutes, until golden brown.
• Dip in prepared mustard if desired.

CARAWAY FENNEL SOFT PRETZELS

Steps:

• In a small pot over medium heat, combine milk and butter. Stir until combined. Separately, sprinkle the yeast over the warm water in the bowl of a stand mixer or a large bowl. In a large bowl, combine flour, sugar, salt and RawSpiceBar's Caraway, Fennel & Anise.
• Combine wet ingredients with dry and knead dough for about 10 minutes. Dough should be soft and almost sticky.
• Divide dough into 8 pieces. Shape each piece into a pretzel. Move pretzels to a dark, warm place and let the pretzels rise until doubled in size, about 1 hour.
• Just before baking, brush pretzels with egg wash and sprinkle with cheese, remaining RawSpiceBar Caraway, Fennel & Anise Bread and salt.
• Bake the pretzels for about 10 minutes at 485℉. Let cool on a wire rack and serve and enjoy!