Ingredients

  • 1 pkt active dry yeast
  • teaspoon cinnamon
  • 1 cup honeyed cream cheese for spreading
  • cup dried blueberries or other dried fruit
  • 1 egg white slightly beaten
  • 4 cups all-purpose flour - (to 4 ½)
  • cup milk
  • teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons vegetable oil
  • 2 tablespoons water

Ready In 45 Minutes

Servings: 100

Cooking Instructions

Step 1

  • Place the blueberries, sugar and 1 tablespoon of vegetable oil in the bowl of a food processor, and pulse to make a thick paste. Grease a large baking sheet with 1 tablespoon of oil and set aside. Warm the milk in a small saucepan to 110 degrees, and set aside.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Combine the yeast, 1 tablespoon of sugar, and 1 tablespoon of oil in the bowl of an electric mixer fitted with a dough hook.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the milk to the bowl, and with the mixer on low speed, beat the mixture for 4 minutes to dissolve the yeast.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 4

  • Add the flour, salt, and blueberry paste to the bowl, and mix on low speed until the dough begins to come together. Increase the mixing speed to medium and beat until the dough pulls away from the sides of the bowl and forms a tight ball, about 2 minutes.Oil a large mixing bowl with 1 tablespoon of oil.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 5

  • Remove the dough from the mixer and place it in the oiled mixing bowl, turning to lightly coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel, and set in a warm, draft-free place.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Let the dough rise until doubled in size, about 2 hours.
  • INGREDIENTS:
  • Length: 120 minutes

Step 7

  • Remove the dough from the bowl and turn it onto a lightly floured surface.
  • INGREDIENTS:
  • EQUIPMENT:

Step 8

  • Roll the dough into a 12-inch by 10-inch rectangle.
  • INGREDIENTS:

Step 9

  • Cut the dough with a sharp knife into 18 pieces (about 1/4-cup each). Gently roll and pull each one into a long thin ribbon, about 1/2-inch in diameter and 14-inches in length. Bring the ends up to form a U-shape and twist to form a wreath, bringing the ends down and across as though making a bow, pressing down to seal the ends.Preheat oven to 400 degrees. Bring a large pot of water to a boil and add the pretzels in batches of
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Cook, turning once, about 2 minutes on each side.
  • Length: 2 minutes

Step 11

  • Remove from the water and drain on paper towels.
  • INGREDIENTS:
  • EQUIPMENT:

Step 12

  • Combine the beaten egg with 2 tablespoons of water.
  • INGREDIENTS:

Step 13

  • Brush the pretzels with the mixture and sprinkle with a combination of the remaining sugar and 1/2-teaspoon cinnamon.
  • INGREDIENTS:

Step 14

  • Place on the prepared baking pan and bake until golden brown, 20 to 25 minutes.
  • EQUIPMENT:
  • Length: 20 minutes

Step 15

  • Remove the pretzels from the oven, and serve warm with honeyed cream cheese.This recipe yields 18 servings.
  • INGREDIENTS:
  • EQUIPMENT: