Apple Pie Stuffed Soft Pretzels With Streusel

Recipe by CobraLimes
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare dough:
  • Proof yeast and the 1 TBS sugar in the 1 cup of warm water and allow to rest for 5 minutes until foamy.
  • Mix the flours with 1/2 teaspoons salt and 2 TBS oil in bowl and then add proofed yeast mixture.
  • Stir to form a shaggy dough.
  • Place onto lightly floured surface and knead for 2-3 minutes until a smooth, but slightly sticky dough is formed.
  • Place into a greased bowl, covered with plastic wrap, and let sit until doubled (45-60 minutes).
  • While waiting for the dough to rise prepare filling and streusel.
  • To prepare filling:
  • Peel, core, and thinly (1/4" thick) slice the apples and then cut each slice into 8 pieces (I used my peeler/corer/slicer all in one contraption).
  • Saute the apple pieces with 1/2 of the TBS of butter, the 1/2 teaspoon cinnamon, and the pinch of cloves until the apples are tender, but not mushy.
  • Remove from heat and stir in the additional 1/2 TBS of butter.
  • To prepare streusel:
  • Mix the flour, sugar, and cinnamon together.
  • With fork cut in the 4 TBS of butter to a crumb consistency.
  • Stir in the chopped pecans.
  • When dough has risen, punch down, place on lightly floured board, and cut into 8 equal pieces.
  • With hands, roll each piece into a 15" long cylinder.
  • Flatten the cylinder down with a rolling pin to measure 3" wide by 17" long.
  • Place 1 1/2 TBS of the filling mixture along the length of each piece and fold the long edge over to meet the other side.
  • Pinch along the seam to thoroughly enclose the filling.
  • Roll the dough with your hands to form an even cylinder and fully encapsulate the filling.
  • Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal.
  • Play with the shape a bit to get the right form and then place each one on a parchment or Silpat lined cookie sheet.
  • Repeat for all 8 pieces.
  • Allow to rise on cookie sheet for 15 minutes.
  • While they are rising, boil 2 cups of water and add 1/3 cup of baking soda.
  • Preheat oven to 425 degrees Fahrenheit.
  • Beat 1 egg white with 1 TBS water and lay it on a flat plate.
  • Lay the streusel topping on a flat plate, too.
  • When the pretzels have fully risen, drop one at a time into the boiling water and count to 10.
  • Remove with a large slotted spatula/spoon to slightly drain and then drop onto the egg white, turn to coat, then drop into the streusel and turn to coat.
  • Lay each completed pretzel back on the lined cookie sheet.
  • Repeat this procedure until all pretzels are done.
  • Place into the preheated oven and bake for 15 minutes (check on them at 12 minutes).
  • Immediately remove from cookie sheets and place on racks to cool.
  • *Note:I haven't including the rising time in the"Time To Make" category, but there are two rises for this dough.
  • The first is 45-60 minutes and the second is 15 minutes.
  • The recipe is written to make use of the rising times for preparing the filling and streusel.
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