Pairs great with our Cranberry Mustard!
We have been working with @LunchesandLittles for a few years now and always have so much fun working together. The recipes she creates are created with family in mind and getting the kids in the kitchen and fun additions to their lunch boxes. These Cranberry Pretzels are a great snack or sliced in half can even be the bread for a sandwich! They pair perfectly with our Cranberry Mustard too. We can't wait for you to try this recipe out!
For pretzel dough:
1 and 1/2 cups warm water
1 tbsp white sugar
2 tsp kosher salt
1 package of active dry yeast
4 and 1/2 cups all purpose white flour (plus more for counter- see below)
1/4 cup melted butter
1/4 cup to 1/2 cup Cape Cod Frozen Cranberries
10 cups water
2/3 cups baking soda
2 egg yolks
pretzel salt or other seasoning as desired (we used an Everything Bagel seasoning on these)
You will also need: non-stick cooking spray and preferably a stand mixer with dough hook attachment. If you do not have a stand mixer you can try this recipe by kneading dough (vs. using dough hook, but we have not personally tried this method).
Start off by combining 1 and 1/2 cups warm water, sugar, and salt in your stand mixer bowl. Sprinkle the active dry yeast packet over top and set timer for 5 min. Check mixture, if it has started to foam add flour and melted butter. If it has not foamed up enough, give it a few more min. before proceeding.
Next, using your dough hook attachment, mix on low speed until your dough mixture is combined. Continue to mix increasing speed to medium after a min. or two, until dough is smooth and fully combined (approx. 2- 3 more min.).
Remove dough from bowl, lightly shape into a large ball, and set temporarily either in another bowl or on a piece of parchment paper.
Clean out mixer bowl, and wipe dry. Then spray generously with non-stick cooking spray.
Add dough ball back to (clean) bowl. Then flip ball over so it is well oiled with the spray on all sides. Cover bowl with a clean kitchen towel and set in a warm area for approx. 55 min. You want your dough to at least double in size.
While you are waiting for the dough to double, preheat oven to 450 degrees and line a couple of baking sheets with parchment paper and lightly spray with non-stick cooking spray. Set aside.
Once dough has doubled: dump out onto a lightly floured counter and divide into 8 or 9 pieces. Make pretzels however you desire; we made these into rolls/pinwheels, but you can also make pretzel sticks, pretzel twists or traditional rope style pretzels (search online all of the different ways you can do this- it is definitely fun to experiment with different versions!).
Once each pretzel is shaped, add cranberries. We just pushed cranberries into the dough all throughout on the outside. Please note: this recipe did not work for us if we added the cranberries into the dough and then formed the pretzels- the dough got too sticky/wet. This is why we waited until this stage to push them in as desired. This also gives you a bit more control over placement and number of cranberries per pretzel. Once completed, set aside.
Next, in a large pot combine 10 cups water and baking soda. Heat to a boil.
Carefully place pretzels one at a time in the water (we do this with a flat spatulata). Leave in for approx. 30 seconds each. Then remove with spatula and carefully place on prepared baking sheets. Repeat until you have done this with all of your pretzels.
Then, take egg yolks and whisk, adding a splash of water if desired.
Brush egg on top of each pretzel, and sprinkle with salt, Everything Bagel seasoning, and/or other seasonings as desired.
Bake 11-13 min. or until golden brown and cooked through. Once done, transfer to a wire rack to finish cooling (or for at least cool for a couple min. if eating immediately).
Serve with Cranberry Mustard for spreading/dipping and enjoy!
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