Fastenwähe (Carnival Caraway-Seed Pretzel of Basel)

Recipe by Artandkitchen
READY IN: 3hrs
YIELD: 12 pieces




  • 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.