Caramel Apple Homemade Soft Pretzel Recipes

CARAMEL APPLE HOMEMADE SOFT PRETZEL RECIPE

Steps:

• 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.
• Using the dough hook, mix in 24 ounces 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, spray the bowl with nonstick spray, then 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.
• 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.
• Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside. Bring 3 quarts water and the baking soda to a boil in large sauce pot.
• In the meantime, dump the dough out 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.
• 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.
• 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, 12 to 14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.

CARAMEL APPLE SOFT PRETZELS RECIPE - (4.5/5)

Steps:

• Place the warm water, sugar and 2 tsp. salt in a bowl of an electric mixer, sprinkle the yeast on top of the water. Let it foam for 5 minutes. Using the dough hook, mix in the flour (4 1/2 C) a little at a time along with the melted butter. On low speed mix until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the bowl, approximately 5-6 minutes. Remove the dough from the bowl, spray the bowl with non stick spray, then place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until dough doubles in size. Meanwhile, peel and chop the apples into small chunks, toss the apples with the cinnamon, nutmeg and 1 TBS. flour. After the dough has doubled, pour the apples into the dough and knead to combine. Preheat the oven to 450*. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside. Bring the 3 qts. of water and the baking soda to a boil in a large pot. Dump the dough out onto a slightly floured work surface and divide into 8 equal pieces or 16 for smaller pretzels. Spray a work surface with nonstick spray. Roll out each piece into a long rope (24" for large 12" for smaller pretzels) The apples will pop out but keep rolling and you will incorporate them back in. Make a U shape with the rope, take the ends and cross them over each other twice, then press onto the bottom of the U to form a pretzel. Put the pretzels into the boiling water ONE AT A TIME, for 30 seconds. Remove from water using 1-2 large spatulas. Put onto the parchment covered cookie sheet. Brush each one with the beaten egg and water wash mixture. Bake until dark golden brown, 12-14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sea salt.

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

CARAMEL APPLE HOMEMADE SOFT PRETZEL RECIPE - A SPICY PERSPECTIVE

Steps:

• 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.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.