Pumpkin Cinnamon Sugar Soft Pretzels Recipe
If you’re searching for a cozy, autumn-inspired treat that fills your kitchen with warmth and irresistible aromas, these Pumpkin Cinnamon Sugar Soft Pretzels are exactly what you need. Soft, pillowy pretzels infused with smooth pumpkin puree and a touch of cinnamon are coated in a sweet cinnamon sugar mixture that makes every bite simply divine. Whether you’re serving them at a fall gathering or sneaking one for yourself on a chilly afternoon, this recipe combines comfort and flavor in a way that will quickly become a new favorite.
Ingredients You’ll Need
Getting the ingredients just right is the secret behind these soft pretzels. Each element plays a unique role, from the yeast that gives the dough its airy texture to the pumpkin puree that adds moisture and subtle sweetness. These simple but essential ingredients are what create the perfect harmony of taste, texture, and color in every bite.
- 1 cup lukewarm water (110°F): Activates the yeast gently for a perfect rise.
- 2 ¼ teaspoons active dry yeast: Responsible for the light, airy dough texture.
- 2 tablespoons granulated sugar: Feeds the yeast and adds a hint of sweetness.
- 4 cups all-purpose flour: The sturdy base that holds everything together.
- ½ cup canned pumpkin puree: Adds moisture, natural sweetness, and a beautiful orange hue.
- 1 teaspoon salt: Enhances all the flavors in the dough.
- 1 teaspoon ground cinnamon: Gives a subtle warm spice touch to the dough itself.
- 1 teaspoon baking soda: Creates that classic pretzel bite during boiling.
- 1 large egg: Used for an egg wash that promotes golden color.
- 1 tablespoon water: Mixed with egg for brushing on pretzels.
- ½ cup unsalted butter (melted): Brushed on warm pretzels for luscious richness.
- ½ cup granulated sugar (for coating): Works with cinnamon to create the sweet crust.
- 2 teaspoons ground cinnamon (for coating): Mixed with sugar to give that popular, addictive spice flavor.
How to Make Pumpkin Cinnamon Sugar Soft Pretzels
Step 1: Activate the Yeast
Start by combining lukewarm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes until it bubbles and becomes foamy—it’s your assurance that the yeast is alive and ready to work its magic in making the dough light and fluffy.
Step 2: Mix Dry Ingredients and Add Pumpkin
In a separate bowl, whisk together the flour, salt, and ground cinnamon. Once your yeast mixture is foamy, stir in the pumpkin puree, infusing the dough with moisture and a gentle autumnal sweetness. Slowly incorporate the dry ingredients into the wet mix, stirring gradually to build the perfect dough consistency.
Step 3: Knead the Dough
Turn the dough out onto a floured surface and knead vigorously for about 5 to 7 minutes, or use a stand mixer with a dough hook for about 5 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. This step develops the gluten, giving your pretzels that wonderful chew.
Step 4: First Rise
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and set it somewhere warm to rise for about an hour, or until it doubles in size. This rest allows the flavors and textures to mature beautifully within your dough.
Step 5: Prepare for Baking
While the dough rises, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Also, bring about 10 cups of water to a gentle boil on the stove and add the baking soda—a crucial step that gives pretzels their signature crust.
Step 6: Shape the Pretzels
Once your dough has doubled in size, punch it down gently to release the air. Divide it into 12 equal pieces. Roll each piece into a long rope and then twist it into the classic pretzel shape. This shaping is so fun, and it’s what turns simple dough into an inviting treat.
Step 7: Boil and Bake
Carefully drop each pretzel into the boiling baking soda water for about 30 seconds. This bath firms up the outside crust for that authentic pretzel texture. Remove with a slotted spoon and arrange on your baking sheet. Create a glossy finish by whisking an egg with a tablespoon of water and brushing it over each pretzel before sprinkling them generously with the cinnamon sugar coating.
Step 8: Final Bake and Butter Finish
Bake the pretzels for 12 to 15 minutes or until they’re golden brown and smell absolutely incredible. Right out of the oven, brush each pretzel with melted butter to lock in moisture and richness. It’s this buttery finish paired with the cinnamon sugar that truly takes these Pumpkin Cinnamon Sugar Soft Pretzels to the next level.
How to Serve Pumpkin Cinnamon Sugar Soft Pretzels
Garnishes
Sprinkle a bit of flaky sea salt on top if you like a balance between sweet and salty. A dusting of powdered sugar adds a delicate, snowy touch that looks charming and tastes delightful. You can also drizzle a simple vanilla glaze for an extra indulgent twist.
Side Dishes
These warm, spiced pretzels are fantastic with a side of rich cream cheese frosting or maple-infused yogurt dip—you’ll be amazed at how the dipping options enhance every bite. A hot cup of spiced apple cider or chai tea makes the perfect beverage companion, inviting you to slow down and savor the moment.
Creative Ways to Present
For a festive presentation, serve the pretzels in a rustic basket lined with a colorful napkin that matches pumpkin season vibes. You can also arrange them around a small bowl of your chosen dip for a communal, shareable feel. If you’re serving at a party, consider stacking them like a mini pretzel tower for a fun conversation starter.
Make Ahead and Storage
Storing Leftovers
Store your leftover Pumpkin Cinnamon Sugar Soft Pretzels in an airtight container at room temperature for up to two days. If you notice they begin to dry out, a quick reheat with a bit of butter can bring back much of their original softness and flavor.
Freezing
To enjoy these delicious pretzels longer, freeze them after baking and cooling completely. Wrap each pretzel individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2 months and will thaw beautifully without sacrificing taste or texture.
Reheating
Warm frozen or leftover pretzels in a preheated oven at 350°F (175°C) for about 10 minutes. For an extra buttery finish, brush with melted butter before reheating. Avoid the microwave if possible, as it can make them rubbery instead of soft and tender.
FAQs
Can I substitute fresh pumpkin for canned pumpkin puree?
While fresh pumpkin can be used, canned pumpkin puree offers a smoother texture and consistent moisture, which is ideal for this recipe. If you opt for fresh pumpkin, be sure to cook and puree it thoroughly and drain any excess liquid.
Why do we boil pretzels in baking soda water?
The baking soda bath raises the pH level on the pretzel’s surface, creating that distinctive chewy crust and deep golden color once baked. It’s an important step that separates pretzels from regular bread.
Can I make these pretzels gluten-free?
For gluten-free versions, you’ll need a specialized gluten-free flour blend and possibly some xanthan gum to mimic gluten’s elasticity. The dough may be a bit different to handle but still delicious with some experimentation.
How long do Pumpkin Cinnamon Sugar Soft Pretzels stay fresh?
They’re best enjoyed fresh within the first day or two. While they keep well in airtight containers, their soft texture is optimal right after baking and reheating.
Is there a vegan way to make these pretzels?
You can replace the egg wash with a plant-based milk wash mixed with a little maple syrup or oil for browning. Use vegan butter for brushing after baking to keep the flavors authentic and delicious.
Final Thoughts
There’s something truly special about Pumpkin Cinnamon Sugar Soft Pretzels—the way they blend the sweetness of pumpkin with the warm embrace of cinnamon and the addictive softness of a freshly baked pretzel. This recipe is perfect for cozying up any morning or sharing joyful moments over the holidays. Trust me when I say once you try making these at home, they will quickly become a treasured go-to snack you’ll want to bake again and again.
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Pumpkin Cinnamon Sugar Soft Pretzels Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 pretzels 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Sugar Soft Pretzels combine the warm flavors of pumpkin and cinnamon in a soft, chewy pretzel dough. Perfectly coated with cinnamon sugar and brushed with melted butter, they offer a delightful seasonal twist on a classic favorite.
Ingredients
Dough Ingredients
- 1 cup lukewarm water (110°F)
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour
- ½ cup canned pumpkin puree
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Boiling Solution
- 1 teaspoon baking soda
- 10 cups water (for boiling)
Topping Ingredients
- 1 large egg
- 1 tablespoon water
- ½ cup unsalted butter (melted, for brushing)
- ½ cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Activate Yeast: In a large mixing bowl, combine the lukewarm water, active dry yeast, and 2 tablespoons of granulated sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Prepare Dry Ingredients and Combine: In a separate bowl, mix together the flour, salt, and 1 teaspoon ground cinnamon. Add the pumpkin puree to the yeast mixture once foamy.
- Form Dough: Gradually add the dry flour mixture to the wet yeast and pumpkin mixture, stirring to combine until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm area for about 1 hour, or until doubled in size.
- Preheat Oven and Prepare Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Boiling Solution: Bring about 10 cups of water to a gentle boil in a large pot and add 1 teaspoon baking soda.
- Shape Pretzels: After the dough has risen, punch it down gently and divide it into 12 equal portions. Roll each portion into a long rope, then twist into the shape of a pretzel.
- Boil Pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds. Remove using a slotted spoon and place them on the prepared baking sheet.
- Egg Wash: Whisk together the egg and 1 tablespoon water in a small bowl. Brush this mixture over each pretzel to help the sugar and cinnamon stick and give the pretzels a golden finish.
- Coat Pretzels: In another bowl, combine ½ cup granulated sugar and 2 teaspoons ground cinnamon. Sprinkle this cinnamon sugar mixture generously over each pretzel.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until they turn golden brown.
- Finish with Butter: Remove the pretzels from the oven and immediately brush them with the melted unsalted butter to add richness and shine.
Notes
- Ensure the water is lukewarm, around 110°F, to properly activate the yeast without killing it.
- Boiling the pretzels in baking soda water creates their distinctive chewy crust.
- You can prepare the dough a day ahead and refrigerate it after the first rise for enhanced flavor.
- Use fresh pumpkin puree rather than pumpkin pie filling for best results.
- The cinnamon sugar coating can be adjusted to taste; add more cinnamon for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Pumpkin, cinnamon sugar, soft pretzels, fall recipe, snack, holiday treat, homemade pretzels
