Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels.
I made you all some apple, rum and cinnamon pretzel goodness! You know, since I am slightly fall obsessed.
And since I would probably never drink hot buttered rum, I add the flavors to my sweets. It’s just the way I do booze. Which in my opinion is the best.
But you guys, can we talk about real life for a second? I mean, we always talk about real life, but I mean, REAL life. Like adulthood life. Like realizing you really are no longer a kid. Yeah, that kind of real life.
The other day, my mom called to ask me if I wanted to renew my subscription to Seventeen magazine. First question was of course “do I have to pay for it”? Typical, right?
It may sound lame, but I think I have been subscribing to that magazine since I was fifteen. I am no longer seventeen or even a teenager for that matter, but I still totally read that magazine. Or did, but then I got busy and only had time to read the foodie magazines because they are sort of like “research” and I consider them to be work related. If I had the time, I am not going to lie, I would probably still enjoy reading Seventeen.
Anyway, my point is that you know you have truly hit adulthood when one, you actually have to pay for your own magazine subscriptions and two, you can no longer subscribe to the “teen” magazines (i.e Seventeen and Teen Vogue).
Also, taxes? I never did any taxes until about a year ago and well, now I fully understand why everyone complains about them. Ugh.
Wait, and the worst? When your driver’s licence expires. How has it been that long?!
Switching gears now.
Happiest Friday to ya!! I kind of love Friday’s (doesn’t everyone?). They always bring happiness and typically something sweet around here because that’s just how I roll. Today I actually left the chocolate behind and went for cinnamon sugar. I know, craziness. But cinnamon sugar, apples and pretzels are pretty awesome. Especially, when combined together and made with a little booze. It’s totally what every weekend should start off with.
So, you guys are probably realizing that I love soft pretzels. Especially, soft pretzels stuffed with delicious fillings. Example one and example two. If you only click one of those links, click the second one. It’s the best.
I was hesitant to post yet another pretzel recipe because I really do not want to be predictable, boring or just plain annoying, BUT I just couldn’t resist these Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels (wow, that’s a mouthful), they’re extra special. Special enough to replace your Thanksgiving pie this year, yeah that special. And don’t be close minded to my suggestion. I mean, just look at these. There is cinnamon sugar, hot butted rum, caramelized apples and soft pretzel dough. I hate to say that these are better than pie, because pie is awesome too, but these are pretty darn amazing. And if you eat them with a scoop… or two, of ice cream (which you should) it’s kind of like a soft doughy pie. Honestly, I think it’s better than pie. There I said it. Don’t hate me until you try it.
The pretzel dough is super easy to make and it’s one of my favorite doughs to work with because it doesn’t stick to you. Yes!!
The trickiest part to this recipe is rolling up the pretzels. I had a little trouble with my dough tearing, but I figured out it was because I was trying to stuff too many apples into each pretzel. You really only want to have one single row of apples. It makes rolling up and shaping the pretzels so much easier. Don’t freak if you end up with a small hole or apple peeking through. That’s not a big deal, just be gentle with the dough because once you have a tear, it wants to keep getting bigger. It’s also important not to roll the dough too thin. The first pretzel will be the trickiest, but after that you will get a feel for it.
Other than that, these are actually super simple to make. Just mix the dough, allow it to rise, caramelize the apples, assemble, bake and generously brush on some vanilla butter (yes, vanilla butter) and sprinkle with cinnamon sugar.
You can also just make these into pretzels bites and skip the whole rolling process, but I really just love the look of soft pretzels. They are so cute. Plus, they remind me of being a kid and heating up frozen store-bought soft pretzels after school. Which, now that I have had homemade, all I can say about those frozen ones is, they taste like cardboard, and eeew.
The best way to eat these is right out of the oven. Sure they are still good reheated or even eaten at room temp, but fresh out of the oven is really best. And please, don’t skimp on the ice cream.
The ice cream just tops everything off.
Lastly, if you want to prepare these in advance, you can prepare the soft pretzels completely, just don’t dunk them in the baking soda water or bake them. Leave the stuffed pretzels on a cookie sheet, cover and place in the fridge until ready to bake. Then, when ready to serve, dunk them in the baking soda water, bake and serve – hot…with ice cream.
Hot Buttered Rum Apple Pie Stuffed Cinnamon Sugar Soft Pretzels.
These delicious soft pretzels are actually super simple to make. Just mix the dough, allow it to rise, caramelize the apples, assemble, bake and generously brush on some vanilla butter (yes, vanilla butter) and sprinkle with cinnamon sugar
Cinnamon Sugar Soft Pretzels
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup unsalted butter, melted
- 1 1/2 teaspoons sea salt or kosher salt
- 4 1/2 cups to 5 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
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 425 degrees F.
- 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.*
- 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.
- 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.
- 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.
- 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!
*If you are having trouble rolling up your pretzels and the dough is tearing on you it is probably for two reasons. One, you have too many apples in the piece of dough. You just want one single row of apples. Two, you probably rolled the dough too thin. The dough should be about 1/8 inch to 1/4 inch thick. Somewhere in the middle of those two numbers is perfect. *Adapted from [Warm Chocolate Chip Cookie Stuffed Soft Preztels | https://www.halfbakedharvest.com/warm-chocolate-chip-cookie-stuffed-soft-pretzels/.]
Now that right there? That is real life at it’s best.