Sweetheart Pretzels

Sweetheart Pretzels

Rated:
Recipe Rating: 3.12598
Makes 24
Pretzels don't need to be salty! This one is sweet and crunchy, halfway between a cookie and a pretzel, with a little hint of cinnamon. Perfect for shaping into initials or hearts. Plan your time accordingly as the dough needs to chill overnight.
Ingredients: 
  • 2/3 cup sugar
  • 1 cup (2 sticks) butter, softened
  • 3 eggs, divided
  • 1 cup Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Decorative coarse sugar (optional)
Method: 
Cream sugar and butter together in a large bowl until smooth. Separate two egg yolks, reserving the whites for later. Mix in yogurt, 1 whole egg, two egg yolks and vanilla. Add flour, cinnamon, allspice, baking soda and baking powder and mix well. (Dough will be thick.) Cover and refrigerate dough overnight.

Preheat the oven to 400°F. Divide the dough into 24 equal portions. On a lightly floured surface, roll each piece into a rope about 12- to 18-inches long and 1/4-inch wide. On a baking sheet, shape each rope into a palm-size heart by curling the ends into "ram's horns" and gently forming the bottom of the heart into a "v". Beat reserved egg whites with 1 teaspoon water and brush a bit of the egg white mixture over the tops of the pretzels. Sprinkle with decorative sugar, if using. Bake for 13 to 15 minutes, then set aside to let cool.
Nutritional Info: 
Per Serving: Serving size: 1 pretzel, 180 calories (90 from fat), 10g total fat, 6g saturated fat, 50mg cholesterol, 40mg sodium, 20g carbohydrates, (1 g dietary fiber, 6g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.