Last year I attempted to make pumpkin soft pretzels, but they didn’t work out very well. After I posted about it, I had an epiphany of how to make them better. I never got around trying my idea last year, so I waited until now.
Pumpkin has a pretty subtle flavor, especially if you use it in baked goods. So rather than trying to make a pure pumpkin pretzel, I decided to add some cinnamon in the dough and also coat it with cinnamon sugar. Yes the pumpkin flavor is still light, but mixed with the cinnamon, it has a nice Fall taste.
I really loved these pretzels. Super soft with yummy cinnamon and sugar. They taste as good as the ones I’ve bought in the mall.
Like most yeast recipes, there is some waiting period, but these are still pretty easy to make. You can also freeze some of the dough for later use.
If you want to make regular soft pretzels be sure to check out my Best Homemade Soft Pretzels recipe, too! Or, you might like my favorite pumpkin bread recipe.
Cinnamon Pumpkin Soft Pretzels
Ingredients
- 1/2 cup + 1 tbsp warm water 105-110°F
- 1 tbsp active dried yeast
- 1/4 cup light brown sugar
- 3 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 2 tbsp vegetable oil
- 3/4 cup pumpkin puree
- 1 egg
For boiling
- 1/3 cup baking soda
For coating
- 1/4 cup melted butter
- 2 tsp cinnamon
- 1 cup granulated sugar
Instructions
- In a small bowl, combine warm water, yeast. Allow to sit for about 5 minutes.
- Add the remaining pretzel ingredients and, using the dough hook attachment, mix on low speed until well combined. Then turn mixer to medium speed and knead dough for about 6-7 minutes until dough is no longer sticky.
- Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Divide the dough into 12 pieces. Roll out each piece of dough into a 20 inch rope. Take the dough and make a pretzel shape. Place onto the parchment-lined baking pan.
- Boil water in a saucepan, with enough water so that pretzels can float in the water. Once water comes to a boil, add in baking soda. Turn water to medium heat, put in pretzels one at a time. Boil for 30 seconds before removing and placing back on baking pan. Repeat with remaining pretzels.
- Preheat oven to 425°F. Bake until dark golden brown in color, approximately 5-7 minutes.
- While pretzels are cooling, add sugar and cinnamon into a large ziploc bag and mix well. Brush pretzel tops with melted butter. Then place pretzel into bag and seal. Let pretzel roll around in cinnamon sugar mixture. Once thoroughly coated, remove. Repeat with remaining pretzels.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Just made these last night – so easy and really delicious!! I love finding any way to use my leftover pumpkin, and it really gave them a fabulous color. It was hard to not eat all 12 at once 🙂
Thank you for the detailed instructions!
So glad to hear about your good results! These are a favorite of mine.
I am so craving pretzels now! LOL. I would love to try it out this weekend. I’m pretty sure my kids would love it. Is fresh pumpkin worth the effort, or should I just used canned pumpkin?
I used canned. Actually I would recommend you used canned because fresh pumpkin has a different consistency.
These look quite delicious! I’m at work just wishing I were at home making and eating these!
I was really happy with how these turned out. Definitely try it out if you get a chance!