A soft, slightly chewy pretzel wrapped around a warm, cinnamon apple pie filling makes the Apple Pie Stuffed Pretzel Ropes with Caramel Dipping Sauce a new favorite for the fall season!
I love holidays and I love a reason to celebrate. This month I’m hosting Foodie Extravaganza and I picked the oh-so delicious pretzels. I have been wanting to make pretzels for months now, but haven’t actually done it so by October being National Pretzel Month… perfect opportunity! By the way, I think it was a pretty awesome theme considering the 15+ pretzel recipes that will rock anyone’s taste buds!
So my idea started out as pretzel bites and soon became pillows, but ultimately landed on what I’m calling a rope. The apple pie filling is great, but I just couldn’t manage the bites very well stuffing them. I think I need more practice 🙂
The ropes are gorgeous. I think anyway. They’re really quite easy and not as much work as the bites or pillows.
I always thought pretzels would be hard to make, but really… the dough is easy (which I love making any types of dough so I don’t know why I procrastinated so long on this). It’s a yeast dough so the only thing you gotta worry about is killing your yeast.
While your dough is setting off in the corner with a towel over it so it can rise you can prep the filling.
You start with your apples… Fine dicing them, tossing in your spices and cooking them a little on the stove… that’s it. Easy peasy.
Then…. once your dough has doubled in size. You get it out, punch it down, divide it in thirds and roll it out to 1/8-1/4 inch in a rectangle. Don’t roll it too thin otherwise you’ve lost the “pretzel”. Trust me. I did it ha! I then cut the strip I just rolled out in half and add my filling to the bottom of the dough about 1 inch from the bottom. Roll the dough over the filling and continue rolling until you’ve rolled up the entire piece. I then kinda stretched it a little.. not too much though and then twisted it. Toss it in some baking soda water for 30 seconds and then bake in the oven. Eat. Yummy!
Dip the pretzel into some caramel for a caramel apple pie effect. How much better could that be?
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all purpose flour
- 4 tablespoons unsalted butter, melted
- Vegetable oil, for bowl
- 10 cups water
- 2/3 cup baking soda
- 1 egg
- 1/4 water
- Caramel Dipping Sauce
- Apple Pie Filling
- 3 cups apples, peeled, small diced
- 4 tablespoons brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter
- In the bottom of a mixing bowl, add the warm water, sugar and salt.
- Sprinkle the active dry yeast on top and let sit for 5 minutes until the mixture begins to foam.
- Using a dough hook attachment, gradually add the flour and butter, mixing on low speed.
- On medium speed, knead the dough for about 5-6 minutes until the dough is smooth and pulls away from the bowl.
- Remove the dough, rub on the inside of the bowl to avoid sticking and then return the dough ball to the mixing bowl, cover with plastic wrap or towel and let sit in a warm place for about an hour or until the dough has doubled in size.
- Apple Filling
- Combine all ingredients in a small stock pot and cook until apples are tender.
- Once doubled, turn dough out onto a floured surface.
- Divide into three portions.
- Roll each dough ball out into a rectangle about 1/8-1/4 inch thick and cut that in half long wise.
- Place a thin line of apple filling one inch from the bottom roll the dough over the filling and continue rolling to seal in the filling.
- Slightly stretch the log out and then twist forming a rope.
- Repeat with remaining dough.
- In a large stock pot, combine the water and baking soda and bring to a boil.
- Place one pretzel (or two depending on the size) into the boiling water and cook for 30 seconds.
- Remove and place on a baking sheet lined with parchment paper.
- In a small bowl, combine the 1 egg and 1/4 cup water.
- Brush on the pretzel and sprinkle with cinnamon-sugar.
- Bake at 400* for 15-20 minutes or until tops become golden brown.
- Serve warm with caramel dipping sauce
Now that I hopefully have your mouth watering… take a look at what the rest of the Foodie Extravaganza team has put together!!
Apple Cinnamon Pretzels with Creamy Caramel Dip from Rebekah at Making Miracles
Apple Pie Stuffed Pretzel Ropes with Caramel Dipping Sauce from Lauren at From Gate to Plate
Bacon and Egg Breakfast Pretzels from Cindy at Cindy’s Recipes and Writing
Caramel Apple Pretzels from Wendy at A Day in the Life on the Farm
Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love
Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel
Cinnamon Raisin Soft Pretzels from Heather at girlichef
Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla
Marble Chocolate Dipped Pretzels from Marissa at Rae Gun Ramblings
Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy
Pretzel Rolls with Caramel Dipping Sauce from Lauren at Sew You Think You Can Cook
Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go
Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie
Sourdough Pretzels from Kelly at Passion Kneaded
Spicy Cheddar and Jalapeno Pretzel Bites from Kimberly at Rhubarb and Honey
Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz
We are a group of bloggers who love to blog about food! Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is pretzels with an optional ingredient of caramel. Yes, October is National Pretzel Month along with a whole array of other delightful things!! Get excited!! We hope you all enjoy our delicious pretzel treats this month and come back to see what we bring for you next month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
You can stalk From Gate to Plate by following at these watering holes…