Best Fastenwähe Carnival Caraway Seed Pretzel Of Basel Recipes

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.

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!

KOMENYMAGLEVES (CARAWAY SEED SOUP WITH DUMPLINGS)

Steps:

• Heat oil in a pan and add caraway seeds. Toast till they pop.
• Add flour and cook till it browns lightly to make a light roux. Add salt, pepper, and paprika.
• Add water or stock, onion, and parsley. Bring to a boil.
• Cook for about 5 minutes and then strain into a clean pot. Discard solids.
• Combine eggs, milk, and flour to make a thick batter for dumplings.
• Bring soup to a boil again. Drop the dough into the soup by the teaspoonful. Cook for 5-10 minutes, or until the dumplings are cooked.
• Serve hot.