Pumpkin Pretzel Recipe

Pumpkin Pretzel Recipe

I adore baking with pumpkin. Ironically I can’t stand pumpkin pie but I love adding pumpkin to my baking. I really wanted to try something different that had a mild pumpkin and pumpkin spice flavour but wasn’t over whelming. Sometimes it takes a few cracks at a recipe when you are trying something totally new but I was thrilled with the way these pretzels turned out on the very first try. They have that classic chew that you expect and want from a soft pretzel and the flavour is pumpkin perfection. Combine that with a sweet cream cheese dip and you’ve got yourself a crowd pleaser.

Pumpkin Pretzel Recipe
Author: 
Recipe type: Appetizer
 
Ingredients
Pretzel Dough
  • ½ cup of coconut milk (or regular milk works too) warm but not hot
  • 1 package (2½ teaspoons) of dry yeast
  • 3½ cups of flour
  • ¼ cup of brown sugar
  • ¼ cup of white sugar
  • 1 teaspoon of pumpkin pie spice
  • ⅔ cup of pumpkin puree (not pie filler)
  • 1 egg
  • ¼ cup of oil or melted butter
To boil the pretzels
  • 1 large pot of water
  • 2 tablespoons of baking soda
Topping
  • 1 egg lightly beaten
  • ½ cup of brown sugar
  • ½ teaspoon of cinnamon
Dip
  • 1 package of cream cheese, softened
  • ½ cup of brown sugar
  • ½ teaspoon of cinnamon
Instructions
  1. In a small bowl combine the warm coconut (or regular) milk and the yeast. Set aside for 10 minutes.
  2. Place 1 cup of the flour, the brown and white sugar and pumpkin pie spice in the bottom of an electric mixing bowl. Mix until well combined.
  3. Add the pumpkin, egg and oil. Using a dough hook mix until well combined.
  4. Gradually add the rest of the flour until you have a dough that is soft but not sticky.
  5. Form the dough into a ball, lightly cover with oil, place in a bowl and cover with a towel Set aside to rise until double in size (about an hour).
  6. While the dough is rising bring a large pot of water to a boil. Add the baking soda and reduce to a simmer.
  7. Cut the dough into small pieces and roll into about 5 inch strips. Put a few twists into the dough strips.
  8. Working with 3 or 4 strips at a time (depending on the size of your pot) place in the water and baking soda for 30 second.
  9. Remove and place on a prepared baking sheet. If the twists come out while in the water bath just retwist on the baking sheet.
  10. Preheat your oven to 450.
  11. Add 1 tablespoon of water to the beaten egg. Beat lightly with a fork until a little frothy.
  12. Combine the brown sugar and cinnamon.
  13. Using a pastry brush brush each pretzel with the egg wash and sprinkle each with the brown sugar and cinnamon mixture.
  14. Bake for 5-7 minutes or until the bottoms are lightly browned (the tops will brown quicker because of the egg and sugar).
  15. Cool on wire racks.
  16. To make the dip beat the cream cheese, brown sugar and cinnamon until light and fluffy.

 

 

pumpkin pretzel recipe

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