Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Salted Caramel Pretzel Buns

Salted Caramel Pretzel Buns

These sweet homemade pretzels will liven up any Easter table with their oozing caramel dipping sauce.

Salted Caramel Pretzel Buns

Makes 16

1 quantity basic sweet dough
380g jar Bonne Maman Caramel Spread (or other good quality caramel spread or dulce de leche)
2 tsp cinnamon
1 egg, lightly beaten
1 tsp demerara sugar
1 tsp sea salt flakes
1 tbsp thickened cream

Make basic sweet dough. Preheat oven to 200°C. Line 2 large baking trays with baking paper.

Divide dough into 16 pieces. Roll out 1 piece to a 28-30cm oval. Spread with 1½ teaspoons caramel spread, leaving a 1cm border along the long side furthest from you. Sprinkle with a little of the cinnamon. Roll up from the long side; press dough to seal. The dough should form a long log. Twist dough to form a pretzel shape; pinch ends to seal. Place on prepared tray. Repeat process with remaining dough. Set aside 10-15 minutes.

Brush pretzels with beaten egg, sprinkle with combined remaining cinnamon, demerara sugar and salt flakes. Bake 12-15 minutes or until puffed and golden.

Combine remaining caramel spread and cream in a small microwave-safe bowl. Microwave on high 20 seconds or until warmed. Drizzle pretzels with warm caramel sauce. Sprinkle with some extra sea salt flakes if desired. Serve.

Share on Facebook Pin on Pinterest Share by Email

One Comment on Salted Caramel Pretzel Buns

  • Deb
    April 11, 2015 4:54 pm

    Brilliant. Salted caramel is all the buzz right now and this is divine. On my to do list for tomorrow. Can’t wait. Well done team!!!

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney