One rainy afternoon, I found myself cooking with my two little ones, and we decided to make something special. We had some pumpkin puree left over from a previous baking adventure, and that’s when the inspiration struck. We turned ordinary pretzels into something extraordinary by adding pumpkin and a sprinkle of cinnamon sugar on top. The kids were thrilled to shape the pretzels, and to this day, that memory makes me smile. It shows how cooking can fill our homes with laughter and joy.
These pretzels are perfect for a chilly day, whether you serve them warm for an after-school snack or enjoy them with family over a movie night. The combination of pumpkin and spices creates a flavorful twist, while the buttery glaze and cinnamon-sugar coating adds that sweet touch everyone loves. I can promise you, one bite and you’ll be hooked! This recipe makes about eight pretzels, and they disappear quickly, so feel free to double it if you’re feeding a crowd.
Preparing Pumpkin Cinnamon Sugar Soft Pretzels
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Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110℉)
- 2 tablespoons light brown sugar
- ½ teaspoon kosher salt
- ½ cup pumpkin puree
- 4 cups all-purpose flour (plus extra for kneading)
- 1 teaspoon pumpkin pie spice
- 2 tablespoons unsalted butter, softened
- ¼ cup baking soda
- 8 cups water (for boiling)
- ½ cup melted butter (salted or unsalted)
- 1 cup granulated sugar
- 1½ tablespoons pumpkin pie spice
Directions
Start by combining the yeast and brown sugar in a small bowl with warm water. Allow it to rest for about five minutes until it bubbles a bit. This step ensures that your yeast is active for the dough.
Next, incorporate the salt, pumpkin puree, and pumpkin pie spice into your yeast mix. Gradually add half of the flour, mixing well. Take your softened butter, pinch it off in small amounts, and toss it into the mixture, blending it together gently.
Once all the ingredients are roughly mixed, add the remaining flour. As it thickens and becomes too challenging to stir, switch to kneading with your hands. Knead for about five to seven minutes. You want your dough to be soft and resilient, leaving a slight impression when you press it.
Transfer the dough into a greased bowl, cover it with plastic wrap, and let it rise in a warm area for approximately one hour or until it has doubled in size.
When your dough is ready, preheat your oven to 450°F. Prepare two baking sheets with parchment paper. Punch the risen dough down and separate it into eight equal portions. Roll each piece into a long rope, roughly 25 inches long, and shape them into pretzels by creating a “U,” crossing the ends, and twisting them over.
For the next step, boil eight cups of water in a large pot and slowly mix in the baking soda. Dunk each pretzel into the bubbling water for 30 seconds, flipping them halfway to ensure even treatment. Remove them carefully using a slotted spoon and place them back onto the cookie sheets.
Bake the pretzels for about 12 to 14 minutes, making sure to rotate the pans halfway through to guarantee they bake evenly. When they’re golden brown, they’re ready to come out.
While they cool slightly, melt some butter in one bowl and in another, combine sugar with the pumpkin pie spice. Once the pretzels are cool enough, brush them with the melted butter and generously coat with the sugar-spice mix.
Storing Suggestion
These soft pretzels are best enjoyed fresh but can be stored in an airtight container at room temperature for 2 to 3 days. If you want to keep them longer, consider freezing them in a single layer then transferring to a freezer-safe bag for up to 2 months. Simply reheat them in the oven for a few minutes when you’re ready to enjoy.
Cooking Tips
For perfect pretzels, don’t skip the boiling step; it gives them a distinctive flavor and chewy texture. If you want an extra crispy exterior, try using a little more baking soda when boiling. Ensure your water is at a rolling boil before adding the pretzels for best results. You can also experiment with different spices or toppings to customize them to your taste!
Serving Suggestions
Serve these delightful pumpkin pretzels warm, perhaps with a side of cream cheese dip or apple butter for added sweetness. They’re also fantastic as part of a fall-themed snack platter with seasonal fruits like apples or pears. For drinks, a cup of warm cider pairs beautifully with them!
Ingredient Substitutions
If you don’t have pumpkin puree on hand, try substituting with butternut squash puree or even sweet potato puree for a similar sweet, earthy flavor. For dietary preferences, you can replace all-purpose flour with whole wheat flour, though it may alter the texture a bit. Just be sure to adjust the water accordingly as different flours absorb moisture differently.
Seasonal Variations
In the summer months, feel free to swap out the pumpkin for some pureed ripe bananas or fresh berries to create fruity pretzels. During the spring, consider adding lemon zest to your butter glaze for a bright and refreshing touch. These variations can really showcase seasonal produce while making your pretzels unique.
Allergen Information
This recipe contains gluten from the flour and dairy from the butter. If you need gluten-free options, there are excellent all-purpose gluten-free flour blends available; just check the packaging for any additional adjustments. For a dairy-free version, substituting coconut oil for butter can work well, and there are plant-based butters available too for the glaze.
FAQ
Can I make these pretzels ahead of time?
Absolutely! You can prepare the dough a day in advance. After kneading, place it in the fridge instead of letting it rise at room temperature. Just let it sit out to come to room temperature before shaping and boiling the pretzels the next day. It’s a great time-saver!
How do I know when the pretzels are done baking?
Look for a golden brown color on the tops of the pretzels, which indicates they are fully baked. You can also give them a light tap; if they sound hollow, that’s a great sign that they are cooked through. If you’re in doubt, it’s better to bake them for a minute or two longer.
Can I add toppings to the pretzels?
Definitely! You can sprinkle coarse sea salt or everything bagel seasoning on top just before baking for a savory twist. You can also get creative with toppings post-baking, such as drizzling caramel or chocolate for a sweet treat your family will love.
What’s the best way to reheat leftover pretzels?
The best way to reheat your pretzels is by placing them in a preheated oven at 350°F for about 5 to 10 minutes. This method keeps them soft and restores their texture. You can also use an air fryer if available for a quicker option.
Can I freeze these pretzels after baking?
Yes! Once they have cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then you can transfer them to a freezer-safe bag. When you’re ready to eat them, just reheat directly from the freezer without thawing for a quick snack!
Do I have to boil the pretzels?
Boiling the pretzels is crucial to achieving that authentic pretzel texture and flavor. This step helps to develop a chewy crust that you wouldn’t get by just baking them. So, while it may seem like an extra step, it’s well worth the effort for delicious results!
Pumpkin Cinnamon Sugar Soft Pretzels
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (110℉)
- 2 tablespoons light brown sugar
- ½ teaspoon kosher salt
- ½ cup pumpkin puree
- 4 cups all-purpose flour (plus more for kneading)
- 1 teaspoon pumpkin pie spice
- 2 tablespoons unsalted butter (softened)
- ¼ cup baking soda
- 8 cups water (for boiling)
- ½ cup melted butter (salted or unsalted)
- 1 cup granulated sugar
- 1½ tablespoons pumpkin pie spice
Instructions
- In a small bowl, mix the yeast and brown sugar into the warm water. Let it sit for about 5 minutes, until it starts to foam.
- Stir in the salt, pumpkin puree, and pumpkin pie spice. Slowly add half the flour, mixing until combined. Pinch small pieces of the softened butter and add them in, gently mixing.
- Add the remaining flour, and once it becomes hard to stir, switch to using your hands to knead the dough until smooth. Knead for about 5-7 minutes, adding flour if needed. The dough should be soft and hold an impression when pressed with your finger.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 450°F. Line two baking sheets with parchment paper.
- Once the dough has doubled, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 25 inches, and shape into a pretzel by making a 'U,' crossing the ends, and folding them over.
- In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda.
- Place each pretzel into the boiling water for 30 seconds, making sure to flip halfway through. Use a slotted spoon to remove and place them back on the baking sheet.
- Bake the pretzels for 12-14 minutes, rotating the pans halfway through for even baking. The tops should be golden brown when done.
- While the pretzels cool, melt the butter in a small bowl. In another bowl, mix the sugar and pumpkin pie spice.
- Once the pretzels are cool enough to handle, brush them with melted butter and coat generously with the pumpkin spice sugar mixture.
