Proof yeast and the 1 TBS sugar in the 1 cup of warm water and allow to rest for 5 minutes until foamy.
Mix the flours with 1/2 teaspoons salt and 2 TBS oil in bowl and then add proofed yeast mixture.
Stir to form a shaggy dough.
Place onto lightly floured surface and knead for 2-3 minutes until a smooth, but slightly sticky dough is formed.
Place into a greased bowl, covered with plastic wrap, and let sit until doubled (45-60 minutes).
While waiting for the dough to rise prepare filling and streusel.
To prepare filling:.
Peel, core, and thinly (1/4 thick) slice the apples and then cut each slice into 8 pieces (I used my peeler/corer/slicer all in one contraption).
Saute the apple pieces with 1/2 of the TBS of butter, the 1/2 teaspoon cinnamon, and the pinch of cloves until the apples are tender, but not mushy.
Remove from heat and stir in the additional 1/2 TBS of butter.
To prepare streusel:.
Mix the flour, sugar, and cinnamon together.
With fork cut in the 4 TBS of butter to a crumb consistency.
Stir in the chopped pecans.
When dough has risen, punch down, place on lightly floured board, and cut into 8 equal pieces.
With hands, roll each piece into a 15 long cylinder.
Flatten the cylinder down with a rolling pin to measure 3 wide by 17 long.
Place 1 1/2 TBS of the filling mixture along the length of each piece and fold the long edge over to meet the other side.
Pinch along the seam to thoroughly enclose the filling.
Roll the dough with your hands to form an even cylinder and fully encapsulate the filling.
Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal.
Play with the shape a bit to get the right form and then place each one on a parchment or Silpat lined cookie sheet.
Repeat for all 8 pieces.
Allow to rise on cookie sheet for 15 minutes.
While they are rising, boil 2 cups of water and add 1/3 cup of baking soda.
Preheat oven to 425 degrees Fahrenheit.
Beat 1 egg white with 1 TBS water and lay it on a flat plate.
Lay the streusel topping on a flat plate, too.
When the pretzels have fully risen, drop one at a time into the boiling water and count to 10.
Remove with a large slotted spatula/spoon to slightly drain and then drop onto the egg white, turn to coat, then drop into the streusel and turn to coat.
Lay each completed pretzel back on the lined cookie sheet.
Repeat this procedure until all pretzels are done.
Place into the preheated oven and bake for 15 minutes (check on them at 12 minutes).
Immediately remove from cookie sheets and place on racks to cool.
*Note:I haven't including the rising time in the Time To Make category, but there are two rises for this dough.
The first is 45-60 minutes and the second is 15 minutes.
The recipe is written to make use of the rising times for preparing the filling and streusel.