Here’s a great autumn treat that is best served warm and fresh! Its salty and sweet and hearty! And a great way to make normal pretzels more fun! Also if you want it a bit less sweet you can leave off the Dulce De Leche, which is a type of caramel.
You will need!
- 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 apple
- 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
- Cooking spray
- Muggle mixer or the stirring spell with dough hook
- Measuring cups
- Measuring spoons
- Baking sheets
- Baking mat
- Parchment paper
- Pot of water
- Plastic wrap
- Cooling rack
- Can opener
- 2 spatulas or flat metal sieve on a handle
- Pastry brush
- Place the water, sugar and salt in the bowl for either the mixer or your stirring spell and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes.
- Using a dough hook, mix in 3 cups of flour and 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 and put it in another smaller bowl or on a plate or something clean. Spray the bowl with nonstick spray and then place the dough back in the bowl. Cover the top of it with plastic wrap and sit it in a warm place for approximately 1 hour or until the dough has doubled in size.
- While the dough rises peel and chop the apples into small chunks, Like smaller then sugar cube sized. Then 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. It will be lumpy not smooth.
- Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, then Set them aside. Also bring 3 quarts water and baking soda to a boil in a large sauce pot. While it gets to a boil do step 5
- Dump the dough out onto a lightly floured work surface or baking matt and divide into 8 equal pieces (or 16 pieces for mini pretzels.) Spray the 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 they will blend back in, or you can smoosh them down a little.
- Make a U-shape with the rope. Pick up the ends and cross them over each other twice into a twist, and then press onto the bottom of the U to form the pretzel shape. Carefully move onto the baking sheets. But DO NOT put them in the oven! One more step!
- Very carefully, the levitation spell is handy here, Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas like tongs or the flat handled sieve.
- Put them back onto the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
- Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin, this is easiest done by putting the can into a pot of boiling water and letting it heat up. Then using the method you find easiest, gently drizzle it onto the pretzels.. Sprinkle with coarse sea salt and serve.