Cranberry Breakfast Pretzels
Start your morning on a delightfully tangy note with these Cranberry Breakfast Pretzels, a creative twist on a classic treat! Made with a soft and chewy dough enriched by the sweetness of dried cranberries, these golden-brown pretzels are as beautiful as they are delicious. A quick dip in a baking soda bath ensures their signature texture and perfectly browned exterior, while an optional coarse sugar topping adds a touch of sparkle and crunch. Perfect for breakfast, brunch, or a mid-morning snack, these homemade pretzels are surprisingly easy to make and are sure to become a family favorite. Serve them warm with a smear of butter or cream cheese for an irresistible sweet and savory combination.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 240 milliliters Warm water
- 7 grams Active dry yeast
- 25 grams Granulated sugar
- 5 grams Salt
- 30 grams Unsalted butter
- 100 grams Dried cranberries
- 10 grams Baking soda
- 1 liter Water (for baking soda bath)
- 1 large Egg
- 15 grams Coarse sugar (optional)
Instructions
In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture and melted butter. Begin mixing to form a dough.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Fold the dried cranberries into the dough, ensuring they are evenly distributed. Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a clean towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a long rope (about 50 cm or 20 inches) and shape into a classic pretzel form.
Bring 1 liter of water to a boil, and add the baking soda. Carefully drop each pretzel into the boiling water for 20-30 seconds, one or two at a time, then remove with a slotted spoon and place onto the prepared baking sheets.
Beat the egg and brush it over the pretzels for a golden finish. For added sweetness, sprinkle coarse sugar on top, if desired.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown and cooked through.
Allow the pretzels to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 113.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 97 mg | 7% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
