Caramelized Onion Pretzel Rolls With Caraway Seeds Recipes

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!

CHEESY CARAMELIZED ONION SKILLET BREAD

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

CARAWAY ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add caraway seeds. In a small saucepan, heat cottage cheese until lukewarm; add baking soda and mix well. Stir into yeast mixture. Add sugar, salt and eggs; mix well. Gradually stir in enough flour to form a soft dough Cover and let rise in a warm place until doubled, about 1 hour. Stir down. , Turn onto a lightly floured surface. Divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes. Remove to wire racks; brush with melted butter.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

BRIE AND CARAMELIZED ONION PINWHEELS

Steps:

• Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.
• Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.
• Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.
• Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

CARAMELIZED ONION BITES

Steps:

• Melt 1 tablespoons butter in a large skillet. Add onions and cook until they are transparent and starting to colour. Add sugar and continue to cook until the onions are brown.
• In a medium bowl, combine cream cheese, smoked Gouda, pepper, caraway seeds and onions.
• Place one sheet of phyllo pastry on work surface with long side towards you. Brush with melted butter. Layer with a second sheet of pastry and brush with butter.
• Spoon one third of the filling along the long edge of the pastry closest to you, leaving 1" at the ends.
• Begin to roll the pastry and filling away from you. After rolling once, fold in the sides. Continue to roll up.
• Repeat with remaining ingredients. You will end up with 3 rolls.
• Place rolls seamside down on a baking sheet.
• Brush rolls with melted butter and sprinkle with caraway seeds.
• Bake at 375 degrees F for 20 minutes.
• Cool before cutting.

ONION BRIE APPETIZERS

Steps:

• In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature., On a lightly floured surface, roll puff pastry into an 11x8-in. rectangle. Cut Brie into thin slices; distribute evenly over pastry. Cover with the onions; sprinkle with caraway seeds. , Roll up 1 long side to the middle of the dough; roll up the other side so the 2 rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices. Place on parchment-lined baking sheets; flatten to 1/4-in. thickness. Refrigerate for 15 minutes., In a small bowl, beat egg and water; brush over slices. Bake at 375° until puffed and golden brown, 12-14 minutes. Serve warm.

CARAMELIZED ONION PRETZEL ROLLS WITH CARAWAY SEEDS

Steps:

• Melt butter in a small skillet over med heat. Add onions & 1/2 tsp of the salt; cook until softened & caramelized, 18-20 minutes. Transfer to a small bowl; cool completely. Pour water into the bowl of a mixer with the bread hook & sprinkle in the yeast. Let the mixture rest until it bubbles, 4-6 minutes. Sift together the flour, sugar & remaining 1/2 tsp salt into a large bowl; stir. Add the flour mixture & caramelized onions & mix on the lowest speed until the dough comes together. Increase the speed to med & mix until the dough is elastic & smooth, 6-8 minutes. Grease a large mixing bowl with 1 tsp of the oil. Form the dough into a ball & place in the bowl, gently turning until coated. Cover with a clean, damp towel & let rest in a warm place until the dough rises 1 1/2 times in size, 35-40 minutes. Line a baking sheet with parchment paper & evenly coat it with the remaining oil. Set aside. Transfer the dough to a clean, lightly-floured surface. Punch down the dough & knead until smooth & no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, & form into 4" long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4" deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20-25 minutes. Place one rack on the very top shelf of the oven & another on the bottom shelf. Preheat the oven to 425. Stir together the pretzel salt & caraway in a small bowl. **SEE ABOVE FOR REST OF PREP Served with Sauerkraut & Bratswurst and German Potato & Ham Salad Oct 25, 2014