Total Time
2hrs
Prep 45 mins
Cook 1 hr 15 mins

These are for the gourmet pretzel lover. This is a recipe for the basic pretzel and then four gourmet fillings. I got the idea from Barnes & Noble who has the spinach ones. I asked them what the ingredients were and this is what I came up with. If you like a savory pretzel this is delicious. If you like a sweet pretzel, one of the other filling is just as yummy. NOTE: You may use all white flour if you don't have bread flour. Enjoy!

Ingredients Nutrition

Directions

  1. Mix the yeast and warm water and let sit for a couple of minutes to proof.
  2. Separate the egg and set the egg white aside.
  3. Mix the yolk, sugar, cooled milk, and salt together.
  4. Add the flour gradually to make a non-sticky dough.
  5. Knead for 5 minutes.
  6. Rise for 1 hour.
  7. WHILE RISING MAKE THE FILLING--one batch of filling for 12 pretzels or 1/2 batch of two fillings for 12 pretzels--SEE BELOW FOR INSTRUCTIONS.
  8. Divide into 12 pieces.
  9. Roll each piece into a 2-foot rope that is pencil thin; flatten each rope so you can put the filling on.
  10. Place fillings in a baggie that you have cut a small hole in the bottom corner.
  11. Pipe the desired filling down the center of each flat rope and then bring edges up and seal back into a rope.
  12. Twist into a pretzel shape and --.
  13. Let rise for about 25 minutes.
  14. Bake at 425 degrees for about 12-15 minutes or till brown.
  15. FILLINGS:.
  16. SPINACH--thaw and wring out and mix with other ingredients; place in baggie with rather large hole to pipe down center of pretzel.
  17. RASPBERRY--pipe cream cheese first and then pipe the jam; if desired put a few fresh raspberries down the center; if not it is good without them.
  18. CREAM CHEESE/CINNAMON--pipe cream cheese; sprinkle with cinnamon sugar and sprinkle chopped almonds.
  19. CHERRY--place contents of can in a bowl and rough chop; pipe cream cheese down center and then the pie filling.

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