Cranberry Breakfast Pretzels

Directions

1. 1
   In a food processor combine cranberries, applesauce and 1 TBS sugar; process until finely chopped.
2. 2
   Set aside.
3. 3
   In a mixing bowl, dissolve yeast in warm milk.
4. 4
   Add 1 TBS sugar; let stand 5 minutes.
5. 5
   Add the cranberry mixture, oil, salt, and enough flour to form a soft dough.
6. 6
   Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
7. 7
   Place in a bowl coated with nonstick spray, turning once to coat the top.
8. 8
   Cover and let rise in a warm place until doubled in size, about 90 minutes.
9. 9
   Punch down dough.
10. 10
    Turn onto a floured surface.
11. 11
    Divide into 15 balls.
12. 12
    Roll each ball into a 14-inch rope and form in pretzel shape.
13. 13
    In a large saucepan, bring water to a boil.
14. 14
    Drop pretzels, one at a time into water; boil for 10 seconds on each side.
15. 15
    Remove with a slotted spoon and drain on paper towels.
16. 16
    Place pretzels on baking sheets coated with nonstick spray.
17. 17
    Cover and let rise in a warm place until puffy, about 25 minutes.
18. 18
    Brush with egg white.
19. 19
    Combine cinnamon and sugar; sprinkle over tops.
20. 20
    Bake at 375 degrees 12-14 minutes, until golden brown.