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
Scale
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
