Caramel Apple Homemade Soft Pretzel Recipe
Caramel Apple Homemade Soft Pretzel Recipe – This fun homemade snack is stuffed with apples, smothered with dulce de leche, then sprinkled with sea salt. What could be better?
For The Love of Soft Pretzels
Who doesn’t love freshly made soft pretzels?
My latest Caramel Apple Soft Pretzel Recipe is almost too much to handle. Stuffed with fresh apples, smothered with dulce de leche, then sprinkled with sea salt, these big softies are our newest favorite fall treat.
Every April, Lt. Dan asks me to make soft pretzels for his birthday. He could have anything under-the-sun to eat, but he asks for soft pretzels.
Pretty cute, if you ask me.
The Gift of Pretzels
Today I made his favorite soft pretzel recipe just for the heck of it…. Because that’s the kind of thing you do when you love somebody.
You don’t wait until they ask.
You don’t ponder what they’ve done for you lately.
You don’t check your schedule to see if you can fit it in.
You just do things you know they like, because it will make them smile.
Sweet and Soft Pretzels
Dan loves this Caramel Apple Soft Pretzel Recipe. And who wouldn’t?
Pillowy twists of buttery dough, with tiny morsels of apple nestled deep within. Then each soft pretzel is generously drizzled with creamy “dulce de leche” caramel and sprinkled with a hefty dose of coarse sea salt.
Don’t worry… Soft pretzels are much easier to make than they appear.
Soft Pretzel Recipe Ingredients
These ingredients are for both the pretzels themselves, and the rich caramel sauce that you drizzle across the top of them.
- Warm Water
- Dry Active Yeast Packet
- All-Purpose Flour
- Melted Butter
- Diced Apple
- Baking Soda
- Egg Yolk + Water for Eggwash
- Dulce de Leche
- Coarse Sea Salt
How to Make Soft Pretzels
- Simply mix the dough and let it rise. Then using a mixer, “knead” in the fresh apple chunks.
- Separate the dough into equal pieces.
- Then roll each piece into a long doughy snake, on a greased surface. Some of the apples will pop out, but keep rolling and you’ll recollect them all.
- Lift the ends up to make a U shape. Twist and press the ends close to the bottom. Don’t worry if they are imperfect. Caramel Apple Soft Pretzels “pretty-up” as they bake.
- Quickly boil the Caramel Apple Soft Pretzel Recipe to create the “skin” then place them on cookie sheets and bake.
- Drizzle, Sprinkle, Devour.
I can’t say enough about this Caramel Apple Soft Pretzel Recipe, other than you REALLY should make it.
Get The Full (Printable) Recipe Below For How To Make Caramel Apple Homemade Soft Pretzel.
Frequently Asked Questions
Can you use a bread maker for this recipe?
I have never made this recipe in a bread-maker, but I don’t see why not. You could use the breadmaker instead of a mixer, then continue on with the recipe as is, once the apples are incorporated.
How long do soft pretzels stay fresh?
They will keep for up to 3 days. To store, wrap up each one individually in plastic wrap and store them at room temperature. You can even keep them in the freezer for up to one month. Just make sure to label the package date so you know how long you’ve had the items.
Can you freeze soft pretzels?
Yes, soft pretzels freeze very well, even with cooked apples in them. However, it would be best to leave the caramel sauce off and add after thawing the pretzels.
To freeze, wrap each pretzel well in plastic. Then place the wrapped pretzels in a large freezer bag. Freeze for up to 6 months. Thaw at room temperature. Then unwrap (and toast if desired) and top with caramel sauce.
More Fall Favorites:
- Salted Caramel Cashew Blondies Recipe
- Pumpkin Whoopie Pies Recipe
- Baked Brie and Pear Tart Recipe
- Pumpkin Pound Cake With Chocolate Ganache Recipe
- Salted Caramel Cheesecake Bars ~ Made with Pink
- Pumpkin Spice Latte Ice Cream ~ Annie Eats
- Brown Sugar Cookies ~ My Kitchen in the Rockies
- Baked Caramel Apple Donuts ~ Not Quite Nigella
- Cider Caramel Apple Pie ~ Honey & Jam
Caramel Apple Homemade Soft Pretzel Recipe
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 2 1/2 teaspoons dry active yeast 1 packet
- 2 teaspoons salt
- 4 1/2 cups all-purpose flour + 1 tablespoon
- 6 tablespoons melted butter
- 1 1/2 cups diced apple
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 quarts water
- 3/4 cup baking soda
- 1 egg yolk + 1 tablespoon water for egg wash
- 1 can Dulce de Leche
- Coarse sea salt
- Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes.
- Using the dough hook, mix in 24 ounces flour and the melted butter 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 5-6 minutes. Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
- Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 tablespoon flour. After the dough has doubled, pour the apples into the dough and knead to combine.
- Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside. Bring 3 quarts water and the baking soda to a boil in large sauce pot.
- In the meantime, dump the dough out onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels.) Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis.) The apples will pop out a little, but keep rolling and you will reincorporate them.
- Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
- Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
For the Dulce de Leche Caramel Drizzle:
- Because Dulce de Leche doesn't "set" like frosting, it's best to drizzle the pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and "pipe" the warm caramel over the soft pretzels. Sprinkle with course sea salt and serve.
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