A few months ago we were approached to try out RawSpiceBar, a monthly subscription that delivers 3 hand-picked, small batch, freshly ground spice blends. Each RawSpiceBar’s monthly spice box contains 1-2 ounces of spice blends, that you use to create, with the included kitchen-tested, detailed recipes, three dishes for serving 8-10.
My husband and I love to cook but are always at a loss of what to make. When I checked out RawSpiceBar, I thought it would be the perfect way to get us trying new recipes and enjoy meals we wouldn’t have otherwise thought to make.
We got the October spice box which included spices to make Caraway Cheese Soft Pretzels, Horseradish and Mustard Cabbage and German Chicken Schnitzel.. all perfect for a Oktoberfest meal. We decided to jump in and make the pretzels for some friends coming over to watch football. They were fun to make and really good. It was great to have a little inspiration and make something new.
At $8 for one month or $6/ month for 12 months it is such a fun idea and a great present for anyone on your list who like us loves to cook and has an adventurous palate!
- RawSpiceBar’s Caraway, Fennel & Anise Bread
- 2 Tablespoon Sugar
- 1 Tablespoon Kosher Salt, more for topping
- 4 Cups Unbleached All-purpose Flour
- 1 Tablespoon Baking Soda
- 1 Egg, mixed with 1 Tablespoon Water (for egg wash)
- 1 Cup Milk
- 2 Tablespoons Shredded Cheddar Cheese
- 14g Dry Active Yeast
- 1/3 Cup Butter
- In a small pot over medium heat, combine milk and butter. Stir until combined.
- In a large bowl, combine flour, yeast, sugar, salt and RawSpicebar’s caraway, fennel and Anise Bread
- Combine wet ingredients with dry and knead dough for about 10 minutes.Dough should be soft and almost sticky. (we needed to add extra warm water to the dough to get a better consistency)
- Divide dough into 8 pieces. Shape each piece into a pretzel. Move to a warm, dark place and let the pretzels to rise until double in size, about an hour.
- Just before baking, brush pretzels with egg wash and sprinkle with cheese, remaining RawSpicebar’s caraway, fennel and Anise Bread and salt
- Bake the pretzels for about 10 minutes at 485 degrees. Let cool on a wire rack.
- Serbe warm