Mimi's Gourmet Pretzels
- Ready In:
- 2hrs
- Ingredients:
- 22
- Serves:
-
12
ingredients
-
PRETZEL
- 1⁄2 cup warm water
- 1 (1/4 ounce) dry yeast
- 1 egg (separated and saved)
- 1⁄4 cup sugar
- 1⁄4 cup butter (melted and cooled)
- 1 cup milk
- 1 teaspoon salt
- 4 cups white flour
- 1 cup bread flour
-
SPINACH FILLING
- 1 (12 ounce) package frozen chopped spinach (thawed and all moisture wrung out)
- 3⁄4 cup feta cheese
- 1⁄2 egg (beaten (approximately)
- 2 tablespoons parmesan cheese
- 1⁄2 small garlic cloves, minced or 1/16 teaspoon garlic powder
-
RASPBERRY FILLING
- 3⁄4 cup soft cream cheese spread
- 1⁄3 cup raspberry jam
- 1 cup fresh raspberry (optional)
-
CINNAMON FILLING
- 3⁄4 cup soft cream cheese spread
- 3 tablespoons cinnamon sugar
- 3 tablespoons chopped sliced almonds
-
CHERRY FILLING (OR BLUEBERRY or APPLE)
- 1 (21 ounce) can blueberry pie filling or (21 ounce) can apple pie filling
- 3⁄4 cup soft cream cheese spread
directions
- Mix the yeast and warm water and let sit for a couple of minutes to proof.
- Separate the egg and set the egg white aside.
- Mix the yolk, sugar, cooled milk, and salt together.
- Add the flour gradually to make a non-sticky dough.
- Knead for 5 minutes.
- Rise for 1 hour.
- 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.
- Divide into 12 pieces.
- Roll each piece into a 2-foot rope that is pencil thin; flatten each rope so you can put the filling on.
- Place fillings in a baggie that you have cut a small hole in the bottom corner.
- Pipe the desired filling down the center of each flat rope and then bring edges up and seal back into a rope.
- Twist into a pretzel shape and --.
- Let rise for about 25 minutes.
- Bake at 425 degrees for about 12-15 minutes or till brown.
-
FILLINGS:
- SPINACH--thaw and wring out and mix with other ingredients; place in baggie with rather large hole to pipe down center of pretzel.
- 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.
- CREAM CHEESE/CINNAMON--pipe cream cheese; sprinkle with cinnamon sugar and sprinkle chopped almonds.
- 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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RECIPE SUBMITTED BY
Mimi in Maine
Winthrop, 58
<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>