These apple cinnamon pretzel twists are drizzled in caramel sauce for a delicious fall treat.
Sometimes I feel like my brain is bipolar. One minute it’s telling me, just stop cooking carb laden things, if it’s not in the house, you won’t eat it (and that’s very true. I have no problem avoiding buying things to eat but when they’re accessible, game over). The next minute, I’m coming up with these ideas for recipes that are the exact opposite of what I just told myself to do like doughy homemade apple cinnamon pretzel twists.
I spent the better half of a day making this dough, rolling these out, boiling and baking them only to take them out of the oven, give them their 15 minutes of fame in front of the camera and promptly pack them all up and drive them 30 minutes to Ulysses’ work.
12 apple cinnamon pretzel twists in my house with goat’s milk caramel at my disposal were just too dangerous.
Apple deserts and soft pretzels also just happen to be the 2 of the 3 (mac and cheese being the other) ways to win Ulysses over with food and considering tomorrow is our anniversary, that seemed like a good way to make my husband and thighs sufficiently happy.
I did tell that one side of my brain to shut up though while I ate that twist above. I mean, how was I supposed to pack that up with the caramel dripping all over?
For the Apple Cinnamon Pretzel Twists
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 package dry active yeast (2 1/4 teaspoons)
- 3 cups all purpose flour
- 1 1/2 cups whole wheat white flour
- 5 tablespoons melted unsalted butter
- 1 cup finely chopped apples
- 1 tablespoon all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2/3 cup baking soda (for boiling)
For the Cinnamon Sugar Coating
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons brown sugar
- 1/2 tablespoon cinnamon
- Combine warm water, sugar, salt and yeast in the bowl of a stand mixer. Gently stir and let sit for 5-10 minutes until the yeast froths.
- Fitted with a dough hook, turn the mixer to low and gradually add in the flours and melted butter.
- Once combined, turn the mixer to medium-low speed and mix for about 5 more minutes until the dough is pulling away from the sides of the bowl and smooth.
- Turn the dough out onto the counter, knead a few times and place in a greased bowl. Cover with a towel and let rise for about 1 hour until doubled in size.
- Meanwhile, combine the apples, cinnamon, nutmeg, cloves and flour in a small bowl.
- Once risen, poke a hole in the middle of the dough and add the apple mixture.
- Turn out onto a floured surface and knead to incorporate the apple mixture evenly in the dough.
- Bring a large pot of water and the 2/3 cup baking soda to a boil on the stove top, preheat oven to 450 degrees and line two baking sheets with parchment paper.
- Cut the dough into 12 even pieces.
- Roll each piece into a long strand about 15-16 inches long.
- Fold the strand in half and twist each piece around the other securing at the bottom by pressing the two pieces together. Place on the baking sheet.
- Drop each pretzel twist into the boiling water one at a time for 30 seconds. Remove with a slotted spoon or strainer and place back on the baking sheet.
- Whisk the egg yolk and water together in a small bowl and combine the brown sugar and cinnamon in another small bowl.
- Brush each boiled pretzel with the egg wash and sprinkle with the cinnamon sugar mixture.
- Bake for 10-12 minutes.
- Remove from the oven, let cool a few minutes before serving.
- Drizzle with caramel sauce if desired. I used a delicious goat's milk caramel.
Adapted from Alton Brown
Amount Per Serving: Calories: 573Total Fat: 3gCarbohydrates: 119gProtein: 20g