Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels
Enjoy these apple pie stuffed treats while warm.
Enjoy these apple pie stuffed treats while warm.
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 egg beaten
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1 1/2 cups warm water
- 2 tablespoons unsalted butter
- 2 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter melted + divided
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 to 5 cups white whole wheat flour or all-purpose flour
- 2-3 teaspoons cinnamon
- vanilla ice cream for serving
- 4-5 apples chopped (i used honeycrisp and left the skins on)
- 2 tablespoons dark rum
- Carbohydrate 22.362217522914 g
- Cholesterol 13.23875 mg
- Fat 5.07447166666667 g
- Fiber 0.284889580329259 g
- Protein 0.626028750028032 g
- Saturated Fat 3.08788847916667 g
- Serving Size 1 1 Serving (87g)
- Sodium 453.528750006541 mg
- Sugar 22.0773279425847 g
- Trans Fat 0.469693729166667 g
- Calories 144 calories
Step-by-step
- To make the pretzel dough, combine the water, sugar, yeast, and 1/2 cup melted butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the salt and 4 1/2 cups flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour one tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
- Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
- About 10 minutes before you're ready to roll out the pretzel dough make the apple pie filling. Heat a medium size skillet over medium heat and add the butter. Now add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last few minutes, add the rum and vanilla and cook another minute or two. Remove from heat and set aside.
- Preheat the oven to 425 degrees F.
- Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread a single row of apples along the length of each piece. Do not over stuff the pretzels. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the apples peek through, but try to avoid any large tears in the dough.
- Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
- Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment or silpat lined baking sheet (no more than four pretzels per sheet). Brush the tops with the beaten egg wash.
- Bake for 15 to 18 minutes or until pretzels are very lightly golden. I started checking mine after 10 minutes, turned the pan and baked them another 6-8 minutes.
- While the pretzels are baking, combine the cinnamon and granulated sugar in a bowl. Mix together the remaining 1/4 cup butter and vanilla beans seeds in a separate bowls.
- Once the pretzels are out of the oven, brush each with melted butter and then sprinkle generously with cinnamon sugar. Add a little sea salt and DEVOUR. Oh but grab a scoop of ice cream first, that is a must!
My Unexpected Baking Adventure: Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels
Life as a busy working mom is a whirlwind of deadlines, school runs, and the constant juggling act of keeping everyone (including myself!) happy and fed. Dinner is usually a race against the clock, a testament to my efficiency, not exactly my culinary masterpiece. Weekends, however, are my sacred baking time. It’s my escape, a time to de-stress and create something delicious from scratch. This week’s creation? Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels. Yes, you read that right. It sounds ridiculously complex, but I promise you, it's surprisingly manageable, and the result? Pure, unadulterated bliss.
The inspiration struck during a rare moment of quiet contemplation – staring blankly at a pile of apples threatening to turn brown in the fruit bowl. I love apple pie, but I'd craved something different, something with a delightful crunch and warm, comforting spice. And then it hit me: pretzels! The idea of soft, fluffy pretzel dough enveloping a sweet, spiced apple filling, then drenched in a buttery cinnamon-sugar coating... well, let’s just say my tastebuds started doing the tango. The rum, a subtle but delightful touch, added a hint of sophistication that was perfect for my after-work treat.
The baking process itself was a journey of discovery. I followed a recipe, naturally, but there was so much room for improvisation. I experimented with different apple varieties, Honeycrisp being my personal favorite for its juicy sweetness. The dough came together beautifully, soft and pliable. The process of rolling the apple filling into the pretzel dough was strangely meditative - a calming rhythm of rolling and shaping that eased my mind as I worked. The baking itself was thrilling, watching those pretzels turn from pale to golden brown, filling my kitchen with their heavenly aroma. The final touch – that generous dusting of cinnamon sugar and the final addition of sea salt – transformed them into little bites of pure heaven. The contrast of sweet and salty, soft and crunchy, warm and comforting - was utterly irresistible.
My kids, initially skeptical of the unconventional combination, were quickly won over by the sheer deliciousness. My husband, who often pretends he's on a diet (a pretense that usually crumbles around dessert time), devoured his share with gusto, offering only the faintest sigh of satisfaction. And me? Well, let's just say that this recipe is now permanently etched into my baking repertoire. The pretzels aren't just a tasty treat; they’re a testament to the joy of creating something beautiful and delicious, a reminder to myself that even amid the chaos of everyday life, there's always time for a little self-care, a little baking, and a whole lot of deliciousness.
So, if you're looking for a unique and rewarding baking project, something that will impress your family and friends (or just satisfy your own cravings), I urge you to give these Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels a try. Trust me, it's an adventure worth taking. The aroma alone is enough to transport you to a cozy kitchen, filled with the warmth of spices, the sweetness of apples, and the comforting presence of something baked with love. And don't forget the ice cream! It truly is the perfect accompaniment.
Pro-Tip: Don't be afraid to experiment with different types of apples and spices to create your own unique flavor combinations. Maybe even try a different type of liquor - perhaps bourbon, or even a spiced rum! It’s your baking adventure, after all!
