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!

SOFT PRETZELS WITH QUESO POBLANO SAUCE AND MUSTARD SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.
• Place the queso sauce into a bowl and sprinkle with chopped poblano.
• Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.;
• Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
• Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
• Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 425 degrees F.
• Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
• Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
• Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

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!