Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Breakfast Pretzels

 
Breakfast Pretzels
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.1

$0.10 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

100 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:12%

Spoonacular Score: 12%

 

If you have roughly 45 minutes to spend in the kitchen, Breakfast Pretzels might be an outstanding lacto ovo vegetarian recipe to try. One serving contains 40 calories, 1g of protein, and 2g of fat. For 10 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 100. 1 person has tried and liked this recipe. If you have sugar, milk, egg white, and a few other ingredients on hand, you can make it. It works well as a breakfast. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Breakfast Pretzels, Cranberry Breakfast Pretzels, and Pretzels.

Ingredients

Servings:
1
1 dry pkt active yeast
dry pkt active yeast
1 tsp
1 tsp cinnamon
cinnamon
1 cup
1 cup honeyed cream cheese
honeyed cream cheese
1 cup
1 cup dried blueberries
dried blueberries
1
1 egg white
egg white
4 cups
4 cups flour
flour
1 cup
1 cup milk
milk
1 tsp
1 tsp salt
salt
2 Tbsps
2 Tbsps sugar
sugar
5 Tbsps
5 Tbsps vegetable oil
vegetable oil
2 Tbsps
2 Tbsps water
water
1 dry pkt active yeast
1
dry pkt active yeast
1 tsp cinnamon
1 tsp
cinnamon
1 cup honeyed cream cheese
1 cup
honeyed cream cheese
1 cup dried blueberries
1 cup
dried blueberries
1 egg white
1
egg white
4 cups flour
4 cups
flour
1 cup milk
1 cup
milk
1 tsp salt
1 tsp
salt
2 Tbsps sugar
2 Tbsps
sugar
5 Tbsps vegetable oil
5 Tbsps
vegetable oil
2 Tbsps water
2 Tbsps
water

Equipment

hand mixer
hand mixer
food processor
food processor
kitchen towels
kitchen towels
baking sheet
baking sheet
paper towels
paper towels
plastic wrap
plastic wrap
mixing bowl
mixing bowl
baking pan
baking pan
oven
oven
sauce pan
sauce pan
knife
knife
blender
blender
pot
pot
hand mixer
hand mixer
food processor
food processor
kitchen towels
kitchen towels
baking sheet
baking sheet
paper towels
paper towels
plastic wrap
plastic wrap
mixing bowl
mixing bowl
baking pan
baking pan
oven
oven
sauce pan
sauce pan
knife
knife
blender
blender
pot
pot


Instructions

  1. Place the blueberries, sugar and 1 tablespoon of vegetable oil in the bowl of a food processor, and pulse to make a thick paste. Grease a large baking sheet with 1 tablespoon of oil and set aside. Warm the milk in a small saucepan to 110 degrees, and set aside.
  2. Combine the yeast, 1 tablespoon of sugar, and 1 tablespoon of oil in the bowl of an electric mixer fitted with a dough hook. Add the milk to the bowl, and with the mixer on low speed, beat the mixture for 4 minutes to dissolve the yeast. Add the flour, salt, and blueberry paste to the bowl, and mix on low speed until the dough begins to come together. Increase the mixing speed to medium and beat until the dough pulls away from the sides of the bowl and forms a tight ball, about 2 minutes.
  3. Oil a large mixing bowl with 1 tablespoon of oil. Remove the dough from the mixer and place it in the oiled mixing bowl, turning to lightly coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel, and set in a warm, draft-free place. Let the dough rise until doubled in size, about 2 hours.
  4. Remove the dough from the bowl and turn it onto a lightly floured surface. Roll the dough into a 12-inch by 10-inch rectangle. Cut the dough with a sharp knife into 18 pieces (about 1/4-cup each). Gently roll and pull each one into a long thin ribbon, about 1/2-inch in diameter and 14-inches in length. Bring the ends up to form a U-shape and twist to form a wreath, bringing the ends down and across as though making a bow, pressing down to seal the ends.
  5. Preheat oven to 400 degrees. Bring a large pot of water to a boil and add the pretzels in batches of 6. Cook, turning once, about 2 minutes on each side. Remove from the water and drain on paper towels.
  6. Combine the beaten egg with 2 tablespoons of water. Brush the pretzels with the mixture and sprinkle with a combination of the remaining sugar and 1/2-teaspoon cinnamon. Place on the prepared baking pan and bake until golden brown, 20 to 25 minutes.
  7. Remove the pretzels from the oven, and serve warm with honeyed cream cheese.
  8. This recipe yields 18 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.10
Ingredient
1 dry pkt active yeast
1 teaspoon cinnamon
1 cup honeyed cream cheese
1 cup dried blueberries
1 egg white
4 cups flour
1 cup milk
2 tablespoons sugar
5 tablespoons vegetable oil
Price
$0.04
$0.08
$2.35
$5.71
$0.18
$0.67
$0.33
$0.03
$0.27
$9.67

Nutritional Information

Quickview
40 Calories
0.81g Protein
1g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
40k
2%

Fat
1g
3%

  Saturated Fat
0.62g
4%

Carbohydrates
5g
2%

  Sugar
1g
1%

Cholesterol
2mg
1%

Sodium
32mg
1%

Get Enough Of These
Protein
0.81g
2%

Selenium
2µg
3%

Vitamin B1
0.04mg
3%

Folate
9µg
2%

Vitamin B2
0.04mg
2%

Manganese
0.04mg
2%

Vitamin B3
0.3mg
2%

Iron
0.27mg
1%

Fiber
0.35g
1%

Vitamin K
1µg
1%

Phosphorus
10mg
1%

covered percent of daily need

Related Recipes