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Cranberry Breakfast Pretzels

Total Time

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


15 servings

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


  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.

Nutrition Facts

1 each: 170 calories, 3g fat (1g saturated fat), 1mg cholesterol, 248mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

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