Cranberry Breakfast Pretzels

Submitted 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."

 

• Ready In: 3hrs
• Ingredients: 12
• Serves: 15

ingredients

• 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

• TOPPING

• 1 egg white, beaten
• 1⁄2 teaspoon ground cinnamon
• 1 tablespoon sugar

directions

1. In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped. Set aside.
2. In a mixing bowl, dissolve yeast in warm milk. Add 1 TBS sugar; let stand 5 minutes.
3. Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.
4. 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.
5. 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.
6. 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.
7. Place pretzels on baking sheets coated with nonstick spray. Cover and let rise in a warm place until puffy, about 25 minutes.
8. Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375 degrees 12-14 minutes, until golden brown.

Reviews

[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. :)

 

[Outta Here]

These tasted really good. A little labor intensive, but worth it if you have the time. I need to get more adept at the rolling part; mine were a little thick :) I'll being trying them again, though! ( I used Splenda for the topping, and brown sugar for the dough, since I rarely have granulated sugar anymore) P.s. These are a little like a bagel.