A delicious recipe for homemade pumpkin sugar soft pretzels, perfect for a fall treat. The dough is made with pumpkin puree and spices, then poached, baked, and coated in a cinnamon sugar mixture.
1. In a large bowl combine warm water, yeast & 2 tbsp brown sugar, stir to combine & let stand for about 5 mins until foamy. Add pumpkin puree, pumpkin pie spice + cinnamon, melted butter, and flour. Stir until the mixture is combining and a dough is beginning to form.
2. If using a stand mixer, beat with a dough hook and add more flour if sticking to sides of the bowl 1 tbsp at a time until a dough ball forms. If mixing by hand — transfer the shaggy dough mixture to a floured surface & knead until dough ball forms, adding more flour if needed and too sticky.
3. Transfer dough ball an oiled large bowl and cover with plastic wrap. Let rise in a dry, warm place for 1 hour.
4. Divide dough into 4-8 pieces depending if you want large or mini pretzels. Roll dough out into a semi thin log and form an upside down “U” shape. Twist the bottom dough logs together twice, and fold upwards, securing to the dough. Turn right side up to create pretzel shape.
5. Arrange on a lined baking sheet and let rise 30 more mins while you make your poaching water. About 1/4 cup or a handful of baking soda to a large pot of simmering water. Add each pretzel one at a time to the pot & poach for 1 min each side.
6. Return to baking sheet and coat in an egg wash of 1 egg + 1 tbsp water. Bake at 450F for 12-17 minutes, until deep golden browned (like a pretzel color). Let cool until you can handle with your hands.
7. Brush with melted butter & toss in a large bowl of granulated sugar and cinnamon. Best enjoyed warm & the same day they were made.
