Caramelized Onion Pretzel Rolls With Caraway Seeds Recipes

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!

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.

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.

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.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

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.

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

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.