Cranberry Breakfast Pretzels |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 15 |
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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. 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 |
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.
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