Cranberry Breakfast Pretzels

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Place pretzels on

5. 5

   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 375u00b0 for 12-14 minutes or until golden brown. Serve with honey or cream cheese if desired.

* Per serving · 4 servings · Values may vary.