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: Mommy Outside the Box
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
- In a small bowl combine the warm coconut (or regular) milk and the yeast. Set aside for 10 minutes.
- 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.
- Add the pumpkin, egg and oil. Using a dough hook mix until well combined.
- Gradually add the rest of the flour until you have a dough that is soft but not sticky.
- 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).
- While the dough is rising bring a large pot of water to a boil. Add the baking soda and reduce to a simmer.
- Cut the dough into small pieces and roll into about 5 inch strips. Put a few twists into the dough strips.
- 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.
- Remove and place on a prepared baking sheet. If the twists come out while in the water bath just retwist on the baking sheet.
- Preheat your oven to 450.
- Add 1 tablespoon of water to the beaten egg. Beat lightly with a fork until a little frothy.
- Combine the brown sugar and cinnamon.
- Using a pastry brush brush each pretzel with the egg wash and sprinkle each with the brown sugar and cinnamon mixture.
- Bake for 5-7 minutes or until the bottoms are lightly browned (the tops will brown quicker because of the egg and sugar).
- Cool on wire racks.
- To make the dip beat the cream cheese, brown sugar and cinnamon until light and fluffy.
