Cranberry Breakfast Pretzels

Ingredients

• 3/4 cup dried cranberries
• 1/3 cup unsweetened applesauce
• 2 tablespoons sugar, divided
• 1/4 ounce active dry yeast
• 1 cup nonfat milk, warm (110-115 degrees)
• 3 tablespoons canola oil
• 1 1/2 teaspoons salt
• 3 1/2-4 cups all-purpose flour
• 2 quarts water

TOPPING

• 1 egg white, beaten
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar

Directions

1. 1

   In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped. Set aside.

2. 2

   In a mixing bowl, dissolve yeast in warm milk. Add 1 TBS sugar; let stand 5 minutes.

3. 3

   Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.

4. 4

   Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with nonstick spray, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 90 minutes.

5. 5

   Punch down dough. Turn onto a floured surface. Divide into 15 balls. Roll each ball into a 14-inch rope and form in pretzel shape.

6. 6

   In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon and drain on paper towels.

7. 7

   Place pretzels on baking sheets coated with nonstick spray. Cover and let rise in a warm place until puffy, about 25 minutes.

8. 8

   Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375 degrees 12-14 minutes, until golden brown.