Blueberry Crumb Pretzels made in my new Blue Salt @KitchenAid Stand Mixer! #kitchenaidambassador The beautiful 2024 Color of the Year has been so inspiring and I just love how the color changes from blue to light purple depending on the light in my kitchen! It’s considered a living color and definitely brings life into my kitchen. These pretzels are extra special and taste like a cozy blueberry muffin - but with all the chew and touch of salt that a great soft pretzel offers. Surprised my neighbors with a box of these and they didn't last long! Blueberry Crumb Pretzels (makes 6) Pretzel Dough: 120g (1/2 cup) milk 120g (1/2 cup) water 50g (1/4 cup) granulated sugar 1 tsp active dry yeast 350g (2 ½ cups) bread flour 1/2 tsp coarse salt 2 tbsp unsalted butter, softened Crumb topping: 6 tbsp all-purpose flour 3 tbsp softened butter 2 tbsp brown sugar 1 tsp cinnamon Pinch of salt Topping: 1 egg white, whisked 1/3 cup frozen wild blueberries flaky sea salt 1. In a small saucepan, warm up milk over low heat until it just barely starts to simmer. Pour the milk into the bowl of the stand mixer fitted with the dough hook and add water and sugar. Swirl to combine and allow the mixture to cool until just warm to the touch. Stir in the yeast and allow the yeast to activate, until you see a bunch of tiny bubbles on the surface. Add bread flour and salt. Start kneading the dough on medium speed until a shaggy dough forms, about 2 minutes. Add the butter and continue to knead until a smooth and tacky dough forms, another 6 to 8 minutes. Transfer the dough to the counter and form into a smooth ball. Lightly grease a bowl with oil and place the dough in the bowl. Cover with a kitchen towel and allow it to proof in a warm place until doubled in size. 1 1/2 to 2 hours. 2. Divide the dough into 6 equal pieces. Roll up each pieces of dough and then roll out into a very long rope, at least 18” long with thinner, tapered ends. If the dough feels like it doesn't want to stretch anymore, allow the dough to rest for 10 minutes before rolling out again. Twist the dough to a pretzel shape and then transfer to a parchment lined baking sheet. Cover the dough and chill in the fridge for 1 hour. 3. In a medium bowl, mix to combine flour, butter, sugar, cinnamon, and salt with a flexible spatula. Transition to mixing with your hands once it starts to combine together and form crumbs. 4. Preheat the oven to 400 degrees. Bring a large pot of water to a simmer . Before dipping the pretzels, add 1/4 cup of baking soda to the water. Working with one pretzel at a time, add the pretzel into the water, gently pressing it down to fully submerge with a spider or spatula. Simmer the pretzel for only 20 seconds. Lift out of the water, shaking off excess water, and back onto the baking sheet. Repeat with all pretzels. 5. Brush the pretzels with egg white and cut a deep sleep along the bottom, thicker section of the pretzel. Stuff the cut with frozen blueberries and stick a few blueberries on top. Sprinkle on the crumb topping and a pinch of flaky sea salt on each pretzel. 6. Bake until deeply golden brown, 15 to 18 minutes. If you want to add more blueberries, add more into the cut after it has expanded in the oven around the 10 minute mark. Allow the pretzels to cool for a few minutes and then enjoy! #baking #softpretzel #bakingrecipe #recipesoftiktok #recipevideo