- 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
- 1 egg white, beaten
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
- Honey or cream cheese, optional
- 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.
- 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.
Originally published as Cranberry Breakfast Pretzels in Light & Tasty December/January 2004, p9
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