Caramel Apple Soft Pretzels Are the Perfect Fall Treat To Make At Home
I know everybody is really big into all things pumpkin spice this time of year in everything from candles and lotions to muffins and lattes, but my fall dessert of choice and weakness has everything to do with apples! I would hands-down take all of the apple cinnamon desserts in a heartbeat over almost anything pumpkin spice.
My favorite of all time is brown bag apple pie. Ever since discovering that beautiful recipe a couple years ago, I have made more of those apple pies than adding up all my previous pies from the last 15 years combined! I also adore apple crisps, apple cider, homemade applesauce, caramel apples, and every other apple dessert you can think of.
I am so excited because for the first time we actually have two very full apple trees in the backyard with two mystery kinds of apples. It looks to me like maybe Pink Lady and Fuji apples. It doesn’t matter what kind they are, they are delicious and I can’t wait to make all of the apple things with them. They are so delicious, in fact, that everyday I find new half-munched on apples that the bunnies and squirrels in my neighborhood love to munch on :)
One of the first recipes I tried this year and that I can’t wait to share today is caramel apple soft pretzels. There is almost nothing better than a soft, chewy homemade pretzel and you are going to love this one because it is quite unique since it is a sweet and salty combination. Chopped up Granny Smith apples are mixed right in with the dough and after they are baked, you drizzle them with caramel sauce and course sea salt. You are going to love them!
If you have never made pretzels before, just know that they are really quite easy and straightforward to make. You make up your pretzel dough, let it rise and then mix in your chopped apples and break into equal size bits. Form those into a “U” shape (it’s okay if the apples seem to fall out, they will stick and look pretty when they bake up), you press them into the pretzel shape and pop them into a pot of boiling baking soda water to get the “skin” on them and then you bake them up. After they have baked is my favorite part--drizzling caramel sauce on top, sprinkling the coarse sea salt and devouring!
Have you tried mixing anything into soft pretzels like apples like this recipe does? Are you team apple or pumpkin spice for your baked goods this time of year? Please share your thoughts in the comments below.
1 1/2 cups warm water
2 tablespoons sugar
2 1/2 teaspoons dry active yeast (1 packet)
2 teaspoons salt
4 1/2 cups all-purpose flour +1 tablespoon
6 tablespoons melted butter
1 1/2 cups diced apples
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 quarts water
3/4 cup baking soda
1 egg yolk + 1 tablespoon water for egg wash
1 can Dulce de Leche
coarse sea salt
Directions:
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My favorite of all time is brown bag apple pie. Ever since discovering that beautiful recipe a couple years ago, I have made more of those apple pies than adding up all my previous pies from the last 15 years combined! I also adore apple crisps, apple cider, homemade applesauce, caramel apples, and every other apple dessert you can think of.
I am so excited because for the first time we actually have two very full apple trees in the backyard with two mystery kinds of apples. It looks to me like maybe Pink Lady and Fuji apples. It doesn’t matter what kind they are, they are delicious and I can’t wait to make all of the apple things with them. They are so delicious, in fact, that everyday I find new half-munched on apples that the bunnies and squirrels in my neighborhood love to munch on :)
One of the first recipes I tried this year and that I can’t wait to share today is caramel apple soft pretzels. There is almost nothing better than a soft, chewy homemade pretzel and you are going to love this one because it is quite unique since it is a sweet and salty combination. Chopped up Granny Smith apples are mixed right in with the dough and after they are baked, you drizzle them with caramel sauce and course sea salt. You are going to love them!
If you have never made pretzels before, just know that they are really quite easy and straightforward to make. You make up your pretzel dough, let it rise and then mix in your chopped apples and break into equal size bits. Form those into a “U” shape (it’s okay if the apples seem to fall out, they will stick and look pretty when they bake up), you press them into the pretzel shape and pop them into a pot of boiling baking soda water to get the “skin” on them and then you bake them up. After they have baked is my favorite part--drizzling caramel sauce on top, sprinkling the coarse sea salt and devouring!
Have you tried mixing anything into soft pretzels like apples like this recipe does? Are you team apple or pumpkin spice for your baked goods this time of year? Please share your thoughts in the comments below.
Caramel Apple Homemade Soft Pretzel Recipe - A Spicy Perspective
Caramel Apple Homemade Soft Pretzel Recipe - This snack is stuffed with apples, smothered with dulce de leche, then sprinkled with sea salt.
Serving size: 4
Calories per serving: 644
Ingredients:
Calories per serving: 644
1 1/2 cups warm water
2 tablespoons sugar
2 1/2 teaspoons dry active yeast (1 packet)
2 teaspoons salt
4 1/2 cups all-purpose flour +1 tablespoon
6 tablespoons melted butter
1 1/2 cups diced apples
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 quarts water
3/4 cup baking soda
1 egg yolk + 1 tablespoon water for egg wash
1 can Dulce de Leche
coarse sea salt
Directions:
1. Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes.
2. Using the dough hook, mix in 24 ounces flour the the melted butter on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes. Remove the dough from the bowl, spray the bowl with nonstick spray, the place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
3. Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 tablespoon flour. After the dough has doubled, pour the apples into the dough and knead to combine.
4. Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray. Set aside. Bring 3 quarts of water and the baking soda to a boil in a large sauce pot.
5. In the meantime, dump the dough onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels). Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis). The apples will pop out a little, but keep rolling and you will reincorporate them.
6. Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
7. Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Bake until dark golden brown, about 12-14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
For the Dulce de Leche Caramel Drizzle:
1. Because Dulce de Leche doesn’t “set” like frosting, it’s best to drizzle the pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and “pipe” the warm caramel over the soft pretzels. Sprinkle with coarse salt and serve.
Source: aspicyperspective.com
2. Using the dough hook, mix in 24 ounces flour the the melted butter on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes. Remove the dough from the bowl, spray the bowl with nonstick spray, the place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
3. Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 tablespoon flour. After the dough has doubled, pour the apples into the dough and knead to combine.
4. Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray. Set aside. Bring 3 quarts of water and the baking soda to a boil in a large sauce pot.
5. In the meantime, dump the dough onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels). Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis). The apples will pop out a little, but keep rolling and you will reincorporate them.
6. Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
7. Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Bake until dark golden brown, about 12-14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
For the Dulce de Leche Caramel Drizzle:
1. Because Dulce de Leche doesn’t “set” like frosting, it’s best to drizzle the pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and “pipe” the warm caramel over the soft pretzels. Sprinkle with coarse salt and serve.
Source: aspicyperspective.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.flickr.com
- www.aspicyperspective.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
