Pumpkin Cinnamon Sugar Soft Pretzels

Ingredients

• 585 g all purpose flour (4 1/2 cups - 5 cups; use enough to reach 600g if needed)
• 150 g pumpkin puree (2/3 cup)
• 55 g dark brown sugar (1/4 cup)
• 240 ml warm water (1 cup)
• 8 g active dry yeast (2 1/4 tsp)
• 73 g melted butter (1/3 cup; for cinnamon sugar coating)
• 200 g granulated sugar (1 cup; for cinnamon sugar coating)
• 8 g ground cinnamon (1 tbsp)
• 4 g pumpkin spice (2 tsp)
• 57 g unsalted butter (1/4 cup; softened for icing)
• 130 g powdered sugar (1 cup)
• 6 g vanilla extract (1 tsp)
• 15 g milk (1-2 tbsp (15-30g) depending on preference)
• 1.5 g salt (1/4 tsp)
• 5 cup water (for boiling mixture)
• 68 g baking soda (1/4 cup; for boiling mixture)

Steps

1. 1

   In a large bowl, add 240ml of warm water, 55g brown sugar, and 8g active dry yeast.

2. 2

   Mix until well combined, ensure the yeast is active, then cover and let sit for 8-10 minutes.

3. 3

   After 10 minutes, mix in 150g pumpkin puree and stir well.

4. 4

   Add 585g-600g of all purpose flour to the yeast mixture.

5. 5

   Place the dough in a stand mixer and knead for 8-10 minutes. If kneading by hand, lightly flour your work surface and knead for 10-15 minutes until a smooth ball forms and the dough stretches without easily breaking.

6. 6

   Roll the dough into a tight ball and place it into an oiled bowl. Cover and let it rise for 20-35 minutes.

7. 7

   Preheat your oven to 400°F (200°C).

8. 8

   Release the air from the dough, lightly flour your work surface, and divide the dough into 8-12 even balls. Cover and let them rest for an additional 10 minutes.

9. 9

   In a large pot over medium-high heat, combine 5 cups of water and 68g (1/4 cup) baking soda. Mix together and bring to a gentle boil.

10. 10

    After the 10-minute rest, shape the dough balls into pretzel shapes.

11. 11

    Place the pretzels into the boiling baking soda water and boil on each side for 20-30 seconds.

12. 12

    Remove the pretzels from the water and place them onto a parchment-lined baking sheet.

13. 13

    Bake for 12-15 minutes or until golden brown.

14. 14

    Remove from the oven and let cool for 5-8 minutes.

15. 15

    In a small bowl, combine 57g softened butter, 130g powdered sugar, vanilla extract, salt, and milk. Mix until combined, adjusting milk to your preferred thickness.

16. 16

    Brush each cooled pretzel with the 73g of melted butter.

17. 17

    Dredge the pretzels in the cinnamon sugar mixture (granulated sugar, cinnamon, and pumpkin spice), making sure to cover both sides. Shake off excess sugar and serve with the prepared icing.

Notes

Adjust the milk in the icing to reach your desired consistency. Ensure the yeast is 'alive' (foamy) before adding the pumpkin and flour. Pretzels can be divided into 8 larger or 12 smaller portions.

Nutrition per serving

• dessert
• snack
• baking
• pumpkin
• fall recipes
• vegetarian
• soft pretzels