I believe the soft pretzels originate from Germany. The danish version contains caraway seeds. Back in the days, you could get them at most bakeries in Denmark, but nowadays, you only see them at old traditional bakeries.
Growing up, we had them occasionally, because my mom loved caraway seeds, but I hadn’t had them for years before I met my husband, and he reintroduced me to them again.
I love the soft, sweet bread with the characteristic taste of caraway seeds.
Here is how I made them
- 500 g all-pupose flour
- 100 g butter
- 50 g live yeast (or 12 g dry active yeast)
- 4 tablespoons caraway seeds
- 2 tablespoons sugar
- ¼ teaspoon salt
- 300 g milk
- 1 egg (for egg wash)
Warm the milk and melt the butter in it. Mix together flour, sugar, salt and caraway seeds.
Pour the wet ingredients into the dry and knead the dough for about 10 minutes on medium. The dough should be soft and almost sticky.
Divide the dough into 12 pieces. Shape each piece into a pretzel, and let the pretzels rise until doubled in size in a warm place.
Brush pretzels with egg and sprinkle with caraway seeds.
Bake the pretzels for about 10 minutes at 485℉ (250℃).
Let cool on a wire rack.