Pumpkin Soft Pretzel Bites
I had a lot of success adding pumpkin and spices to some of my favorite baked goods. A few weeks ago, I thought about making pumpkin soft pretzels.
Rather than keeping the pretzel savory, I added some cinnamon and sugar to make it a little sweet to match with the pumpkin. I only added cinnamon to the actual dough. But next time I make these, I want to add a coating of cinnamon sugar to the exterior before baking them to get more cinnamon in the bites and to make the bites sweeter in general.
Unfortunately, the pumpkin got very lost in the dough. I had to add so much flour to keep the dough from being too wet, that it diluted the pumpkin added to the dough. The dough when baked was slightly more golden yellow than soft pretzels without pumpkin, but the dough definitely wasn’t as orange as other recipes where I incorporated pumpkin.
The pretzel bites still tasted great; I just didn’t taste much pumpkin. But I liked the slight sweet and cinnamon taste. I’ll have to play around with this recipe some more. If anyone has any suggestions on how to incorporate more pumpkin into the dough, please share!
I am also submitting this post to yeastspotting
Pumpkin Soft Pretzel Bites
1 1/2 cups warm (110 to 115 degrees F) water
5 tablespoon sugar
3 tsp cinnamon
2 teaspoons salt
2 1/4 tsp active dry yeast
5 1/2 - 6 cups all purpose flour
3/4 cup pumpkin puree
2 ounces unsalted butter, melted
2/3 cup baking soda
1 egg yolk
1. Combine the warm water and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for about 5 minutes. Add the pumpkin, sugar, cinnamon, and 5 1/2 cups flour and butter and using the dough hook attachment, mix on low speed until well combined. If dough is too wet add, another 1/4-1/2 cup flour. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. 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.
2. Divide the dough into 16 pieces. Roll out each piece of dough into a 12 inch rope. Using a sharp knife, cut rope into 1 inch pieces.
3. Preheat the oven to 450 degrees F. Using a large sauce pan, fill with water. Bring the water to a boil and add the baking soda.
4. Place the pretzels into the boiling water for 30 seconds each. Remove them from the water using a large flat spatula. Place pretzels on baking sheet lined with parchment paper or silpat mat.
5. Beat one large egg yolk. Brush the top of each pretzel bite with the beaten egg yolk. (I didn't do this but next time I think I want to coat the pretzels with a cinnamon sugar mixture before baking). Bake until golden brown in color, approximately 6-8 minutes.
Adapted from Alton Brown
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