Apples and Cinnamon Pretzels

What I enjoy in life is a good pretzel. If I can go out of town, I will get a pretzel. New York? Pretzel. Some random airport somewhere? Hello, Auntie Anne’s.

Well, I’m not going into a tangent here, but I will say that I was inspired by my Spring Break vacay to New York by this quaint little bake shop that was right next to the Westin Times Square, where we stayed. There was this pretzel pastry that was, yes, twisted, but also twisted with a cinnamony stripe all the way along it. Oh man, it made me want to make an apple cinnamon pretzel. Seriously, that was the first thing that I thought of.

Anyway, let’s get started. I adapted this from the recipe posted here, because it was a very good recipe to get started on. Its a little time consuming in the beginning, but its worth it in the end. Take one apple…

1. Cut them up into little bitty pieces and put them in a bowl.
2. Sprinkle 1 tablespoon sugar over them and stir them around.
3. Put them in a paper towel in a nice and even layer.
4. Roll them up!

The sugar will pull out excess moisture in the apples, and the paper towel will soak it up. This way, the dough doesn’t get soggy.

Then you add in your cinnamon and stir it all around. All good! Prepare the dough as normal and add in your apples. It should be 1/2 cup.

Everything else from that point on is the same. Mine don’t look too much like pretzels, just because I made them TINY. Half the size of the normal pretzels. Why? Hush, you, I don’t know why.

Don’t judge me.

This is pixie dust. Sprinkle it on top of the boiled pretzels before baking.

Okay, its cinnamon sugar. But its magical…

Or IS it pixie dust?

I’m keeping the pixie dust theory.

After everything was said and done, they are tasty! I had one for dinner, and their sweetness is very subtle. But you get it, and its nice.

Apple Cinnamon Pretzels
5 C. Bread Flour (plus extra if you need it)
1 T. Instant Yeast
2 T. Granulated Sugar, divided
1 1/2 tsp. Kosher Salt
1 T. Vegetable Oil
1 1/4 C. Warm Water
2 T. Unsalted Butter, melted
1 Apple, peeled and cut into tiny cubes (should be 1/2 C.)
1 1/2 tsp. Ground Cinnamon

5 C. Water
1/3 C. Baking Soda

3 T. Granulated Sugar
1 T. Ground Cinnamon

1. Sprinkle 1 T. sugar over apples and stir around to coat, then place in a paper towel in a single layer and roll into a tight roll. Allow to sit for 30 minutes to drain. Once the time is up, transfer to a bowl and toss with cinnamon.
2. Prepare yeast: Dissolve 1 T. Sugar with kosher salt in the water, then sprinkle yeast on top. Allow to proof 5-10 minutes, or until foamy.
3. Prepare dough. Combine apples, flour, oil, butter, and starter in the bowl of a heavy-duty mixer fitted with the dough hook. Mix on low, or until in a smooth ball, then up the speed to MEDIUM and knead for 5-7 minutes, or until smooth, elastic, and doesn’t stick to the bottom of the bowl. Coat bowl with oil as well as the dough ball and cover with plastic wrap. Allow to rise 1 hour, or until doubled.
4. Divide dough into even pieces (8-9 large pieces, or 16 smaller) and roll into a long rope, then twist into a pretzel shape.
5. Preheat oven to 450, and bring water to a boil. Once water is boiling, pour in baking soda. Boil pretzels (one at a time if you made them large, or two at a time for small) for 30 seconds, remove promptly and dab dry.
6. Make cinnamon and sugar in a small bowl and stir until combined completely. Sprinkle the tops of the boiled pretzels with the cinnamon sugar. Bake, on parchment lined sheets, in preheated oven for 12-15 minutes, or until golden brown on bottoms and do not feel doughy when lightly pinched in the thickest area. It should feel soft, not squishy. Allow to cool and enjoy for up to 1 week at room temperature, or freeze and bake at 375 for 10 minutes to defrost.

Happy baking!

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