Cranberry Breakfast Pretzels Recipes

CRANBERRY BREAKFAST PRETZELS

Steps:

• In a food processor or blender, place the dried cranberries, applesauce and 1 tablespoon sugar; cover and process until finely chopped. Set aside. In a bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add the cranberry mixture, oil, salt and enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise ion a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a floured surface. Divide dough into 15 balls. Roll each ball into a 14-in. rope and form into a pretzel shape., In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon; drain on paper towels., Place pretzels on baking sheets coated with cooking spray. Cover and let rise in a warm place until puffy, about 25 minutes. Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375° for 12-14 minutes or until golden brown. Serve with honey or cream cheese if desired.

SAUSAGE, CRANBERRY, AND BISCUIT BREAKFAST BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Remove to a paper towel-lined plate and set aside.
• Whisk milk, water, and gravy mix together in the same saucepan. Cook over medium-high heat, stirring occasionally, until the gravy reaches a boil and thickens, about 8 minutes. Turn off heat and stir in the crumbled sausage.
• Tear biscuits into pieces. Spread 1/2 of the biscuit pieces in an even layer in the bottom of a 9x13-inch baking dish. Pour the sausage and gravy mixture over the biscuits. Place the remaining biscuit pieces evenly on top. Sprinkle the dried cranberries over the top.
• Bake in the preheated oven until the biscuits are golden, about 20 minutes.

CRANBERRY BREAKFAST PRETZELS

Steps:

• In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped. Set aside.
• In a mixing bowl, dissolve yeast in warm milk. Add 1 TBS sugar; let stand 5 minutes.
• Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with nonstick spray, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 90 minutes.
• Punch down dough. Turn onto a floured surface. Divide into 15 balls. Roll each ball into a 14-inch rope and form in pretzel shape.
• In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon and drain on paper towels.
• Place pretzels on baking sheets coated with nonstick spray. Cover and let rise in a warm place until puffy, about 25 minutes.
• Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375 degrees 12-14 minutes, until golden brown.

RUBY-RED PRETZEL DIP

Steps:

• Place first seven ingredients in a saucepan; heat through over medium heat, whisking until blended. In a small bowl, mix flour and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir 2 minutes. If desired, tint with food coloring., Remove to a bowl; cool slightly. Refrigerate, covered, overnight. Serve with pretzels.