Pumpkin Spice Pretzels
Pumpkin pretzels coated in salted butter and pumpkin spice sugar, dipped in a pumpkin vanilla glaze.
Ingredients
- 240 grams warm water 1 cup
- 1 tbsp active dry yeast 9 grams
- 55 grams brown sugar 1/4 cup
- 240 grams pure pumpkin 1 cup
- 500 grams all purpose flour 4 cups (an extra 1/2 cup may be necessary depending on the brand of flour you are using)
- 25 grams dry milk powder 2 tbsp
- 2 tsp fine sea salt
For boiling
- 1920 ml water 8 cups
- 45 grams baking soda 1/4 cup
Pumpkin spice sugar coating
- 115 grams salted butter for brushing (8 tbsp)
- 200 grams sugar 1 cup
- 1 tbsp pumpkin pie spice
Pumpkin vanilla glaze dip
- 125 grams powdered sugar 1 1/4 cup
- 60 grams pure pumpkin 1/4 cup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 1-3 tbsp heavy cream depending on the consistency you prefer
Instructions
- In a large mixing bowl, whisk together warm water, brown sugar, and yeast. Let sit for 10 minutes, until the surface is foamy. this means your yeast is alive and ready
- Add in the pumpkin , and mix until well incorporated
- Add salt, dry milk powder. Gradually mix in the flour, one cup at a time, until a rough dough forms
- Transfer to a lightly floured surface and knead for 10 minutes, until smooth and elastic. The dough should feel slightly tacky but not sticky. (you can also ofc use a stand mixer here if you have one on hand)
- Place the dough in a lightly floured bowl. Cover and let rise for 30 min - 1 hour. doesn't necessarily have to be doubled in size, but should be nice and pillowy
- Divide into 8-10 equal pieces and let rest once more for 20 minutes.
- Bring 8 cups of water and the baking soda to a gentle boil. It can take a little time, so I like to start this step before shaping the pretzels; that way, the water is ready by the time they’re formed and waiting to boil.
- Roll each piece into a 20-30 inch rope and twist into a classic pretzel shape. Arrange on a parchment-lined baking sheet, and let rest one last Time for 10 minutes.
- Working one at a time, drop each pretzel into the water for about 30 seconds. They’ll sink at first due to the dough’s high hydration, but by the 10-second mark, they should rise to the surface (If your pretzels start to unravel while boiling, refer back to the Tips section for shaping and handling guidance.)
- Remove with a slotted spoon and return to the baking sheet.
- Bake at 425°F (220°C) for 12–14 minutes, or until golden brown and slightly puffed (while they are in the oven is when I like to quickly mix together the pumpkin spice sugar mixture, as well as the pumpkin vanilla dip)
- While still warm, brush each pretzel generously with melted salted butter
- Then immediately toss or sprinkle the pretzels until they’re coated in your pumpkin spice sugar mixture
- Serve warm with the Pumpkin Vanilla Glaze Dip on the side.
- and you're done !