Mimi's Gourmet Pretzels

"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!"
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Ready In:




  • 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.

  • 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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