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Cranberry Breakfast Pretzels

 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.


  • 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.

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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.
Nutritional 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.