Kraut-Stuffed Pretzel Cannoli

I'm in Oktoberfest mode!

So far, I've made soft pretzels and German Chocolate Cake; now I'm attempting to make a savory cannoli out of pretzel dough!

I was also in cannoli mode for a while, making both baked and fried cannolis.  Why not combine these ideas to try to make a savory one?!

You can use plain ol' sauerkraut or you can make your own authentic rotkohl, sweet/sour red cabbage.  I usually cook mine in the slow cooker for about 6 hours.  I add two Chai tea bags and a few peppercorns too.

Bread Machine Ingredients:
1/2 c. water
1/2 c. lager, like Yuengling, room temperature
1/4 c. organic cane sugar
1 tsp. sea salt
2 1/2 c. organic white flour, more as needed
2 1/2 tsp. active dry yeast

Pretzel Assembly:
7 c. water
1/2 c. baking soda
2 T. organic cane sugar
1 T. water
Coarse sea salt, for sprinkling
metal cannoli forms

Directions for the Bread Machine:
Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)

Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!

Preheat the oven to 400°. Line a cookie sheet with a Silpat or parchment paper.

When the dough is done, remove it from the bread machine and transfer it to a well-floured surface.  Divide the dough into 6 equal pieces.  

Flatten each ball of dough into a disk.  Cut the disc in a circular pattern with a pizza cutter.  Carefully wrap the ribbon of dough around a greased cannoli form.  Repeat with the other pieces of dough.  Once they are wrapped, cover the forms with a towel and let them rest/rise for 10-20 minutes.*

In the mean time, bring the 7 c. of water and baking soda to a boil.  

Using tongs, gently dip the first cannoli into the boiling water; boil it for 1 minute and flip.  Boil for 1 more minute and remove from the pot, placing it on a clean dish towel to remove excess water.  Repeat with each piece of remaining dough.

Move the boiled pretzels back to the prepared cookie sheet.  In a small cup, combine the sugar and 1 T. of water.  Using a brush, gently brush each pretzel with the sugar glaze.  Sprinkle each pretzel with sea salt.

Bake the pretzels for 25-30 minutes.

*I tried making these look like traditional cannolis, but they were awfully ugly.  The ribbon-wrap method looks much more appetizing.

Stuff these babies with your choice of sauerkraut and/or mustard - have yourself a German feast!


This post is affiliated with Vegan Mofo.  Check out #VeganMoFo on social media for ideas and recipes during the month of September.