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Cranberry Breakfast Pretzels

These tasty twists have a cinnamon-sugar topping and bits of bright cranberries throughout.—

15 ServingsPrep: 25 min. + rising Bake: 15 min.

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 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

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 of 2

Cranberry Breakfast Pretzels (continued)

Directions (continued)

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.
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.
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.

Nutrition Facts: One pretzel equals 170 calories, 3 g fat (trace saturated fat), trace cholesterol, 248 mg sodium, 31 carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.