Prep 20 mins
Cook 15 mins
These pretzels are so ugly their 'oogely'... What better name for them (can you say it 4 times, fast?). They are not very attractive, but the taste is outstanding! The pretzels are not very sweet because they are made to go with the dip. If you prefer not to use the dip, increase the sugar in the dough.
- 118.29 ml dried blueberries
- 44.37 ml sugar, divided
- 22.18 ml vegetable oil, divided
- 7.08 g package active dry yeast
- 177.44 ml 2% low-fat milk (warmed to 110F)
- 473.18-591.47 ml all-purpose flour
- 2.46 ml salt
- butter flavored nonstick cooking spray or melted butter
- 29.58 ml cinnamon sugar, divided
- 226.79 g neufchatel cheese, softened or 226.79 g cream cheese
- 59.14 ml honey
- blue food coloring (optional)
- MAKE THE DOUGH: Place the blueberries, 1 Tbsp of sugar, and 1 tablespoon of vegetable oil in the bowl of a food processor, and pulse to make a thick paste. Set aside.
- Combine the yeast, remaining sugar, and oil in the bowl of an stand mixer fitted with a dough hook.
- Add the milk to the bowl, and with the mixer on low speed, beat the mixture for 4 minutes to dissolve the yeast.
- Add the flour, salt, and blueberry paste to the bowl, and mix on low speed until the dough begins to come together. Increase the mixing speed to medium and beat until the dough pulls away from the sides of the bowl and forms a tight ball, about 2 minutes.
- Remove the dough from the mixer and place it in a mixing bowl which has been lightly oiled or sprayed with cooking spray, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel, and set in a warm, draft-free place. Let the dough rise until doubled in size, about 2 hours.
- Preheat oven to 400 degrees F. Remove the dough from the bowl and turn it onto a smooth countertop surface. Cut the dough into about 10 pieces. Gently roll and pull each one into a long thin ribbon, about 12 inches in length (dough is quite springy, so thin will become thick).
- Cut the strips into 2" nuggets. If you wish to make pretzel shapes, bring the ends up to form a U-shape and twist to form a wreath, bringing the ends down and across as though making a bow, pressing down to seal the ends. Place onto a parchment lined baking sheet 1/2" apart.
- Spray the pretzels liberally with non-stick cooking spray and sprinkle with cinnamon sugar. Bake 12-15 minutes.
- Meanwhile make the dip: Mix cream cheese and honey together well. Add several drops of food coloring and blend to well to desired 'blueness'. Once thoroughly blended, add a few more drops of food coloring and using a toothpick, swirl thru the dip. (You can opt to place softened cream cheese on individual plates and drizzle the honey over top of cheese).
- Remove the pretzels from the oven and place onto baking racks. Immidiately (while warm) spray with more non-stick cooking spray and sprinkle generously with remaining cinnamon/sugar. Place the warm pretzels on a serving tray along with the dip (you can also serve the pretzels at room temperature). Best eaten right away. Store dip in the fridge, and the pretzels in a ziploc bag.
Straight out five stars!
OUTSTANDING FINGER FOOD that I served to a group I host each month, & I really should have made a double batch! I did blend the honey & cheese together & served it at room temp, & these little tasties were gone in no time! Thanks for a great keeper! [Tagged, made & reviewed in Please Review My Recipe]
These were great and well worth trying to find the dried blueberries, which were actually easy to find. :) The cream cheese and honey with the blueberry pretzel tastes divine! I didn't tell the kids how many I made, so maybe they won't know how many I already ate. LOL! ;) I didn't do the egg wash but after they came out of the oven I brushed with melted butter then the cinnamon sugar. Thanks, 2Bleu!!