Stuff bite-sized soft pretzel nuggets with a small piece of Snickerdoodle LÄRABAR bars for the ultimate fruit and nut filled treat. This recipe is slightly more labor intensive than the average appetizer recipe, but the result is well worth the extra effort.
- 5 Snickerdoodle LÄRABAR bars, chopped into half-inch pieces
- 1 1/2 cups warm water
- 2 tbsp light brown sugar
- 1 package active dry yeast
- 2 oz unsalted butter, melted
- 2 tsp kosher salt
- 4 ½ cups all-purpose flour
- Vegetable oil, to coat bowl
- 10 cups water
- 2/3 cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- 2 tbsp cinnamon
- ¼ cup cane sugar
About 30 pretzel bites
Add warm water, sugar, yeast and kosher salt in a stand mixer, mix until combined. Let mixture sit for 5 minutes. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and knead by hand for about 5 minutes and shape into a ball. Coat a bowl with lightly with vegetable oil and place the dough in the bowl. Cover bowl with plastic wrap or a clean dish towel and let it sit for approximately 1 hour or until the dough has doubled in size.
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside.
Divide the dough into 8 equal pieces, and roll each piece out in 20 inch ropes on lightly oiled workspace. Cut one inch pieces of dough from each rope to make pretzel bites. Mold each piece of dough around a half inch piece of Snickerdoodle LÄRABAR, fully covering it in dough.
Bring the 10 cups of water and the baking soda to a boil. Prepare egg mixture and mix cinnamon and sugar in a bowl and set aside.
Place the pretzel bites into the boiling water, about 5-6 at a time, for 30 seconds. Remove them from the water using a slotted spoon. Add each bite to the prepared baking sheets. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the cinnamon sugar. Bake until dark golden brown in color, approximately 14 to 18 minutes. Sprinkle with more cinnamon sugar after they are baked. Transfer to a cooling rack for at least 5 minutes before serving.