The Quick Bacon and Cheese Pretzel Breads were so good, I wanted to eat them for breakfast. Unfortunately, they were all gone, but it’s just as well.
It prompted me to do something entirely different, this time with breakfast in mind. Their crunchy, chewy, buttery goodness is a fine way to start your day!
Here’s a photo of the Quick Cinnamon Granola Breakfast Mini Pretzels Recipe below.
1 can (11 oz) refrigerated Pillsbury breadstick dough
1 large egg, beaten
Cinnamon for dusting
3/4 cup granola, (your favorite flavor; I used vanilla almond)
3 Tbsp butter, melted
Take one piece (cover the rest with plastic wrap) and gently stretch it out to about 10 inches. Lay it out in front of you in an inverted ‘U’ shape. Take the two legs of the ‘U’ and twist them together once. Fold the legs up (away from you) and onto the top of the inverted ‘U’ shape.
Your pretzel is now done; it’s just upside-down! Save yourself trouble and place it on the baking sheet as it is; I found that trying to turn it ‘right-side up’ just distorts the shape unnecessarily.
Brush the dough with beaten egg, dust lightly with cinnamon, then sprinkle generously with granola (NOTE: if the granola is in large chunks, break it up first.) Bake for 12 - 15 minutes. Lightly drizzle with melted butter (if desired) just before serving.
Makes 12 pretzels.
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