These delectable small pretzels have – as the name tells – caraway among the ingredients. Many may frown at the thought of caraway in pastries. If you ar not a great caraway fan you might go a little easy on the stuff – at least on the first try. You might to you surprise find it quite delicious.
about 500 g [1,1 lb] plain flour
150 g [5,3 oz] butter
50 g [1,75 oz] yeast
2 teaspoons demerara
1 tsp salt
5 dl [1 pt] milk
 Crumble butter into the flour. Stir the yeast into the lukewarm milk, whip the egg and mix all ingredients. Knead the dough until it is smooth and supple. Cut it in16 to 20 equally sized pieces, roll these into finger thick rolls. Form pretzels. (See the picture.)
 Place the pretzels – not too close – onto a greased baking plate. Cover with a tea towel and let the pretzels stand in a warm place until they have risen to double size.
 Brush the pretzels with beaten egg or egg white and bake approximately 15 minutes at 225° C / 435° F .
 The pretzels can also be sprinkled with a little caraway before baking. Split the prentzels and spread them with butter.