Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels

By á-43062

Similar to the Chocolate Chip Cookie Stuffed Pretzels, but with apple pie instead. From Half-Baked Harvest.com

Ingredients

• Cinnamon Sugar Soft Pretzels
• 1 1/2 cups warm water
• 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
• 1 egg, beaten
• 1/2 cup granulated sugar
• 2-3 teaspoons cinnamon
• vanilla ice cream, for serving
• Hot Buttered Rum Apple Pie Filling
• 2 tablespoons unsalted butter
• 4-5 apples, chopped (I used honeycrisp and left the skins on)
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons dark rum
• 2 teaspoon vanilla extract

Details

Servings 8
Preparation time 25mins
Cooking time 95mins
Adapted from halfbakedharvest.com

Preparation

Step 1

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 425 degrees F.
6. 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.*
7. 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.
8. 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.
9. 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.
10. 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!