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1
Mix the yeast and warm water and let sit for a couple of minutes to proof.
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2
Separate the egg and set the egg white aside.
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3
Mix the yolk, sugar, cooled milk, and salt together.
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4
Add the flour gradually to make a non-sticky dough.
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5
Knead for 5 minutes.
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6
Rise for 1 hour.
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7
WHILE RISING MAKE THE FILLING--one batch of filling for 12 pretzels or 1/2 batch of two fillings for 12 pretzels--SEE BELOW FOR INSTRUCTIONS.
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8
Divide into 12 pieces.
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9
Roll each piece into a 2-foot rope that is pencil thin; flatten each rope so you can put the filling on.
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10
Place fillings in a baggie that you have cut a small hole in the bottom corner.
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11
Pipe the desired filling down the center of each flat rope and then bring edges up and seal back into a rope.
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12
Twist into a pretzel shape and --.
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13
Let rise for about 25 minutes.
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14
Bake at 425 degrees for about 12-15 minutes or till brown.
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15
FILLINGS:
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16
SPINACH--thaw and wring out and mix with other ingredients; place in baggie with rather large hole to pipe down center of pretzel.
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17
RASPBERRY--pipe cream cheese first and then pipe the jam; if desired put a few fresh raspberries down the center; if not it is good without them.
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18
CREAM CHEESE/CINNAMON--pipe cream cheese; sprinkle with cinnamon sugar and sprinkle chopped almonds.
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19
CHERRY--place contents of can in a bowl and rough chop; pipe cream cheese down center and then the pie filling.
