Cranberry Breakfast Pretzels |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 15 |
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These tasty twists have a cinnamon-sugar topping and bits of bright cranberries throughout. Ingredients:
3/4 cup dried cranberries |
1/3 cup unsweetened applesauce |
2 tablespoons sugar, divided |
1 package (1/4 ounce) active dry yeast |
1 cup warm milk (110° to 115°) |
3 tablespoons canola oil |
1-1/2 teaspoons salt |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
2 quarts water |
topping: |
1 egg white, beaten |
1/2 teaspoon ground cinnamon |
1 tablespoon sugar |
honey or cream cheese, optional |
Directions:
1. In a food processor or blender, place the dried cranberries, applesauce and 1 tablespoon sugar; cover and process until finely chopped. Set aside. In a bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add the cranberry mixture, oil, salt and enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise ion a warm place until doubled, about 1-1/2 hours.
2. Punch dough down. Turn onto a floured surface. Divide dough into 15 balls. Roll each ball into a 14-in. rope and form into a pretzel shape.
3. 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; drain on paper towels.
4. Place pretzels on baking sheets coated with cooking spray. Cover and let rise in a warm place until puffy, about 25 minutes. Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375° for 12-14 minutes or until golden brown. Serve with honey or cream cheese if desired. Yield: 15 servings.
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