Description
These Pumpkin Spice Pretzels are a delightful twist on the traditional pretzel, infused with seasonal pumpkin puree and warm pumpkin pie spice. Soft, slightly sweet, and topped with a light glaze and coarse sea salt, they make a perfect treat for fall gatherings or a cozy snack.
Ingredients
Scale
For the Pretzels:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- ½ cup melted butter
- Coarse sea salt (for topping)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Prepare the Yeast: In a small bowl, combine warm water (110°F), brown sugar, and active dry yeast. Let it sit for 5 minutes until frothy to activate the yeast and ensure a good rise for the dough.
- Mix the Dough: In a large bowl, whisk together flour, pumpkin puree, pumpkin pie spice, and melted butter. Gradually add the yeast mixture, stirring until the dough is fully combined and forms a sticky mass.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic, which will help build gluten for structure.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size, indicating proper fermentation.
- Shape the Pretzels: Preheat the oven to 425°F (220°C). Punch down the dough to release the air, divide it into 8 equal pieces, and roll each piece into a rope. Twist the ropes into traditional pretzel shapes.
- Boil the Pretzels: Bring a large pot of water to a boil, add baking soda, and drop each pretzel into the boiling water for about 30 seconds. This step gives the pretzels their characteristic chewy crust.
- Bake: Transfer the boiled pretzels to lined baking sheets, sprinkle them with coarse sea salt, and bake for approximately 12 minutes or until they turn golden brown and firm.
- Make the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the warm baked pretzels, adding a sweet finishing touch.
Notes
- Ensure the water temperature for yeast activation is between 105°F and 115°F to avoid killing the yeast.
- Boiling pretzels in baking soda water is crucial for developing the crust; do not skip this step.
- You can adjust the pumpkin pie spice amount to suit your taste preference.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store leftovers in an airtight container for up to 2 days; reheat briefly before serving for best texture.
