While looking over Traci's recipes, I quickly noticed 30 Minute Apple Pie Pretzel. The 30 minutes caught my eye. It totally had me at apple pie pretzel. How cool a name is that?
|Chop apple MUCH finer than this.|
I did make a few minor changes here and there, such as subbing unbleached flour for the whole wheat and halving the amount of butter and granulated sugar for the topping. No biggie.
I'll just shut up now and enjoy the last pretzel I selfishly hid for the perfect time ... which is right now. YUM!
30 Minute Apple Pie Pretzel Recipe
Adapted from: Burnt Apple
Yield: 12 pretzels
1 1/2 cups warm water
1 pkt. (2 1/2 tsp.) yeast
1 Tbl. granulated sugar
1 tsp. table salt
2 cups white whole wheat flour
2 cups unbleached all-purpose flour
1 large firm apple, cored and finely chopped
2 tsp. ground cinnamon
2 Tbl. water
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 cup butter (or margarine for a parve/non-dairy version), melted
1 cup confectioners' sugar
2-3 tablespoons of milk, regular, or parve/non-dairy of your choice (I prefer almond or coconut)
Preheat oven to 425F. Lightly grease a large baking sheet or 2 medium-sized ones, or line with parchment paper. Set aside.
In a small bowl, stir warm water and yeast together. Add sugar and salt; continuing mixing until sugar and salt are dissolved. Set yeast mixture aside for about five minutes to proof.
Cut dough into 12 pieces; roll each piece into a rope approximately twelve to sixteen inches long.
In a small bowl, lightly beat together egg and water. Brush each pretzel with the egg mixture.
Remove from oven. Transfer pretzels to cooling rack and set aside a few minutes while you make either or both toppings.
|Hmmm ... reminds me of something. Inky? Blinky? Clyde?|
For cinnamon-sugar topping, combine sugar with cinnamon in a small bowl, then pour onto a rimmed plate. Pour melted butter (or margarine) into a small bowl.
For glaze, mix together confectioners' sugar with 2 tablespoons of milk. Add additional milk, if necessary. You want glaze to be spoonable, yet hold its shape after drizzling. Drizzle glaze on face of each pretzel.
Serve warm or room temperature.
Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.