Fluffy homemade peanut butter banana pretzels. Both PB and banana are infused in to the pretzel dough before topping with a hint of cinnamon and baking to crispy perfection.
Bake the pretzels for about 12 minutes or until the crust is crisp and brown. Let cool for a few minutes before eating.
AP FLOUR: To use only all-purpose flour, reduce the milk by 1/4 cup to start, adding some back in if needed.
DESSERT: Use up to 1/4 cup of maple syrup in the dough for a sweeter and more dessert-like pretzel; add a bit more flour if needed to bring the dough together.
STORAGE: Best eaten within 48 hours of baking, sooner if possible. Try not to store in an airtight container because the salt will make them soggy. Instead, wrap loosely in a towel or keep in a break basket. Reheat in the toaster or oven for best texture.
OIL-FREE: To make these oil-free, just omit the oil in the crust wash.
Peanut Butter Banana Soft Pretzels from Scratch originally printed from https://yupitsvegan.com/peanut-butter-banana-soft-pretzels-scratch/ January 10, 2014