Caraway Fennel Soft Pretzels Recipes

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!

CARAWAY AND FENNEL CRUSTED LOIN OF LAMB WITH MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
• Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.
• Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.
• Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.
• Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.
• Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste.
• Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper.

CINNAMON RAISIN SOFT PRETZELS

Steps:

• In large bowl, dissolve yeast in warm water, stir in brown sugar and salt -- add cake flour and stir well.
• add enough all purpose flour to form a soft dough.
• stir in raisins, turn onto floured surface.
• knead till smooth -- about 6-8 minutes.
• place in a greased bowl, turn to grease top.
• cover and let rise at least 40 minutes --
• punch dough down.divide into 14 balls.
• roll each ball into a 15" long rope.
• dissolve baking soda in hot water --
• dip each rope in baking soda water and drain on paper towels.
• form into pretzel shapes, place on greased sheets.
• bake at 400* for 15 minutes --
• combine 3/4 cup sugar and 1 tsp ground cinnamon, brush pretzels with the three tablespoons of butter and dip in cinnamon sugar mixture.

ASIAGO AND CHEDDAR SOFT PRETZELS

Steps:

• Preheat oven to 375 degrees.
• Prepare dry hot roll mix according to package directions, adding cheddar and 1/4 cup Asiago cheese.
• Divide dough equally into 12 pieces; roll each piece with hands on a lightly floured countertop to form 15-inch ropes.
• Form each rope into pretzel by stretching and braiding.
• From inside, pull apart the sides to form three even-size holes between compartments leaving plenty of room for raising of dough.
• Place 3 inches apart on 2 nonstick cookie sheets.
• Brush pretzels with beaten egg.
• Sprinkle remaining 1/4 cup Asiago cheese and coarse salt or optional toppings over pretzels.
• Bake until golden brown, about 16 to 18 minutes.
• Immediately transfer pretzels to a wire cooling rack.
• Serve warm or at room temperature with mustard, if desired.
• Pretzels may be stored in a tightly sealed container at room temperature for up to four days.

CLASSIC SOFT PRETZELS

Steps:

• Combine yeast, warm water and sugar with pinch of salt in a dish and leave to foam for 5 minutes. Sift flour and remaining salt in a medium bowl. Add yeast mixture and 3/4 cup water and stir until everything comes together. Knead on a lightly floured surface until smooth.
• Place in a slightly oiled bowl and turn to coat, cover with plastic wrap and leave to rise for 1 hour.
• Dissolve baking soda in 1 cup cold water. Preheat oven to 400°F.
• Punch down dough and cut into 8 pieces. Roll out each piece until approximately 18 inches long and twist into a pretzel shape. Dip pretzel into baking soda mixture and place on parchment covered baking sheet. Sprinkle with coarse salt if desired. Repeat with remaining pretzels.
• Bake for 15 - 20 minutes until golden brown.

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!

SOFT PRETZELS

Steps:

• Place an oven rack in the center of the oven.
• Preheat the oven to 425 degrees.
• Spray the 2 baking sheets with the cooking oil.
• Pour the warm water into a large mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes.
• Stir until completely dissolved.
• Add sugar, table salt, and 1 cup of flour; stir until blended.
• Add 2 more cups of flour a 1/2 cup at a time, stirring to blend after each addition.
• The dough should be well blended.
• Sprinkle some flour over a clean kitchen surface or board.
• Turn the dough onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky.
• Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15 inches or any length you desire, depending on the size of the heart you want to make. Put the pretzel on a baking sheet and continue with the remaining dough.
• Beat the egg in a small bowl and add 1 tablespoon of water.Beat together.
• Brush the egg wash over each pretzel using a pastry brush.
• Sprinkle the coarse salt over the pretzels with your finger.
• Bake until golden brown, about 15-20 minutes.
• Allow to cool on a baking rack before serving.

CHEWY PHILADELPHIA-STYLE SOFT PRETZELS

Steps:

• In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.
• Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
• Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
• Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.

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.

HEART SHAPED SOFT PRETZELS

Steps:

• Combine 2 rolls together and roll into a 24-inch rope. Fold rope in half. Pinch loose ends together to form the pointed bottom of the heart. Bring folded end together and twist 2-3 times. Place it between the two sides to form the heart.
• Follow above steps to make as many hearts as desired. Brush with melted butter. Cover with plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F 10-15 minutes. Remove from oven and cool slightly. Brush again with butter and sprinkle with coarse salt.