Recipe by SweetySJD
This is from L&T magazine. I have not tried it but intend to. They sound great! They recommend serving them warm with honey or cream cheese.
Top Review by Kristi Waterworth
These were super awesome. I have no idea how they keep, though, because we ate all of them almost immediately. I mixed the cinnamon with the egg whites and it seemed to stick really well. :)
- 3⁄4 cup dried cranberries
- 1⁄3 cup unsweetened applesauce
- 2 tablespoons sugar, divided
- 1⁄4 ounce active dry yeast
- 1 cup nonfat milk, warm (110-115 degrees)
- 3 tablespoons canola oil
- 1 1⁄2 teaspoons salt
- 3 1⁄2-4 cups all-purpose flour
- 2 quarts water
- 1 egg white, beaten
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon sugar
Directions See How It's Made
- In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped. Set aside.
- In a mixing bowl, dissolve yeast in warm milk. Add 1 TBS sugar; let stand 5 minutes.
- Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with nonstick spray, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 90 minutes.
- Punch down dough. Turn onto a floured surface. Divide into 15 balls. Roll each ball into a 14-inch rope and form in pretzel shape.
- In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon and drain on paper towels.
- Place pretzels on baking sheets coated with nonstick spray. Cover and let rise in a warm place until puffy, about 25 minutes.
- Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375 degrees 12-14 minutes, until golden brown.