Pumpkin Pretzels

These Pumpkin Pretzels are a fun twist on the classic soft pretzel, with a soft, chewy interior and a crispy, golden crust. Perfect for fall, these pretzels are a deliciously savory treat with a hint of sweetness, making them a perfect snack for any occasion.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups all-purpose flour
• 2 ounces unsalted butter, melted
• Vegetable oil
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

1. Activate the yeast: In the bowl of a stand mixer, combine the warm water, sugar, and kosher salt. Sprinkle the yeast on top and let sit for 5 minutes, or until the mixture begins to foam.
2. Mix the dough: Add the flour and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined.
3. Knead the dough: Increase to medium speed and knead the dough for about 4 to 5 minutes, or until smooth and the dough pulls away from the sides of the bowl.
4. Let the dough rise: Remove the dough from the bowl, clean the bowl, and oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place for 50 to 55 minutes, or until doubled in size.
5. Preheat the oven: Preheat the oven to 450°F (230°C). Line two half-sheet pans with parchment paper and lightly brush with oil. Set aside.
6. Prepare the boiling water: In a large saucepan or roasting pan, bring 10 cups of water and the baking soda to a rolling boil.
7. Divide and shape the dough: Turn the dough onto a lightly oiled surface and divide it into 8 equal pieces. Roll each piece into a 24-inch rope. Shape each rope into a U-shape, cross the ends over each other, and press them onto the bottom of the U to form a pretzel shape.
8. Boil the pretzels: Carefully lower each pretzel into the boiling water, one at a time, and cook for 30 seconds. Remove using a large flat spatula.
9. Prepare for baking: Place the pretzels back onto the prepared baking sheets. Brush each pretzel with the beaten egg yolk and water mixture and sprinkle with pretzel salt.
10. Bake: Bake the pretzels for 12 to 14 minutes, or until they are dark golden brown.
11. Cool: Transfer the pretzels to a cooling rack and let them cool for at least 5 minutes before serving.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8 pretzels

Variations

• Pumpkin Flavor: Add 1/2 cup of canned pumpkin puree to the dough for an extra fall twist.
• Cheese Stuffing: Add shredded cheddar or mozzarella inside the dough before shaping for a cheesy pretzel.
• Cinnamon-Sugar Coating: After baking, brush the pretzels with melted butter and coat them in a cinnamon-sugar mixture for a sweet version.
• Herb Pretzels: Mix in dried herbs like rosemary or thyme to the dough for a savory variation.

Storage and Reheating

Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5 minutes to restore their crispiness.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
   Yes, whole wheat flour can be used, but the texture of the pretzels will be denser.
2. What if I don’t have a stand mixer?
   You can knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic.
3. Can I make the dough ahead of time?
   Yes, you can refrigerate the dough for up to 24 hours after it has risen. Just let it come to room temperature before shaping.
4. Can I freeze the pretzels?
   Yes, you can freeze the pretzels before or after baking. To freeze, place them on a baking sheet, freeze until solid, and then store in a zip-top bag. Reheat in the oven before serving.
5. Can I add pumpkin puree to the dough?
   Yes, adding 1/2 cup of canned pumpkin puree to the dough will give the pretzels a subtle pumpkin flavor that pairs well with the spices.
6. What can I serve with these pretzels?
   Serve them with a side of mustard, cheese dip, or even a warm caramel sauce for dipping.
7. How do I know when the pretzels are done?
   The pretzels should be golden brown and have a shiny crust after baking. You can also tap them lightly to check for a hollow sound.
8. Can I use a different type of salt?
   If you don’t have pretzel salt, you can substitute kosher salt or sea salt for a similar effect.
9. Do I have to boil the pretzels?
   Boiling helps create the chewy, golden-brown crust that makes pretzels unique. It’s an essential step in this recipe.
10. Can I make mini pretzels?
    Yes, you can shape the dough into smaller portions and adjust the boiling and baking time accordingly for mini pretzels.

Conclusion

Pumpkin Pretzels are a fun and flavorful twist on the traditional soft pretzel. With their chewy interior, crisp golden crust, and festive pumpkin flavor, they make a perfect snack for fall and beyond!

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