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    Home » Recipes » Fall Recipes » Soft Pumpkin Pretzels

    Published: Oct 5, 2021 · Modified: Oct 15, 2022 by Maureen Celestine with 9 Comments

    Soft Pumpkin Pretzels

    These soft pumpkin pretzels are easily addictive. They are chewy and crisp on the outside. 

    Jump to Recipe Print Recipe

    If you are looking for the perfect party or game day snack, you are in the right place.

    A top view of soft pumpkin pretzels
    Here are different toppings to try for this pretzel recipe. Pictured are (sesame, poppy seed, and pumpkin spice cinnamon sugar) toppings.

    Why you should make this pumpkin spice pretzel recipe:

    What's not to LOVE about this recipe?! It is:

    Soft

    Perfectly spiced 

    Vanilla-infused

    Not too sweet

    Easy

    An inspired Classic

    & utterly delicious, like this Zopt bread.

    Jump to:
    • Ingredients for the pretzel recipe
    • Step-by-step on how to make the Pretzels:
    • An error I made and how to fix it:
    • How to store the pretzel
    • Equipment
    • PRETZEL FAQ’S
    • 📖 Recipe
    • Pro's tips:
    • Other Fall favorites to try

    Ingredients for the pretzel recipe

    Here are some key ingredients needed to make this cinnamon sugar pretzel:

    An ingredient list of pumpkin pretzels
    Here are the ingredients you will need to make this pumpkin pretzel recipe
    • Water or milk: The water should be around 110 degrees F. The warm water helps to activate the yeast. If the water is cold, the yeast will start at a slower rate.
    • Granulated sugar: When used in moderation, the sugar helps to activate the yeast. 
    • Active dry yeast: You can substitute with instant yeast. A sourdough starter is another option.  
    • Bread flour: All-purpose flour is equally acceptable.
    •  Pumpkin pie spice: I added this ingredient to enhance the pumpkin taste. Entirely up to you if you choose to omit it.
    • Pumpkin puree: The real deal, NOT the mix. You can use either canned or freshly baked pumpkin.
    • Butter: This will add some flavor and shine to the pretzels. Glistening buttery golden pretzels? Yes, please!
    • Baking soda solution: This is a combination of billing water and baking soda. This helps the pretzels brown beautifully. If you don’t have the classic lye solution used in most bakeries, this solution is your best option.

    Please see the recipe card for the quantities.

    Pumpkin pretzels with different toppings alongside a mustard dip
    Mustard is a must for pretzels

    INGREDIENT EXTRAS

    I am sharing four topping options for you to try.

    • Mustard: one of the best ways I enjoy a pretzel is with classic dijon old-style mustard
    • Poppyseed: I can’t get enough of the texture and beautiful color this adds to the pretzel. Sprinkle it over the dough immediately after dipping it in the bicarbonate solution.
    • Pumpkin pie spice sugar: Totally a game-changer. Combine a ¼ cup granulated sugar with 2 teaspoons of pumpkin pie spice. Sprinkle over the dough after baking. To make them stick to the baked pretzels, brush them with butter and dip them in the spiced sugar mixture.
    • Alternatively, you can make them cinnamon sugar pretzels by using ground cinnamon in place of the pumpkin pie spice.
    • Sesame seed: sprinkle on the dough before baking, and enjoy the beautiful aroma of the oil oozing out from those seeds. 

    Step-by-step on how to make the Pretzels:

    Here are some step-by-steps on how to make the perfect soft pumpkin pretzels

    MIX THE DOUGH: You can mix the dough by hand or use the bowl of a stand mixer fitted with the dough hook. I usually mix pumpkin, butter, and bread flour using a wooden spoon; I use the stand mixer once it is roughly mixed.

    REST THE DOUGH: After mixing, transfer the dough onto a floured surface. Knead for a minute, then move into a bowl greased with olive oil. Cover with a kitchen towel and allow to rest for 30 minutes. 

    You could go longer, but I find the texture of the pretzel to be a little crumbly when this happens.

    step by step instruction on how to make pumpkin pretzels
    Instructions

    SHAPE THE DOUGH: Cut the dough into however many pieces you want. Then stretch the dough on both ends.

    • Roll dough from the center outward to 18 inches long by 1 inch wide. 
    • Make a U shape, twist around once, then twist around again (see the picture above). Stick both ends to the top or bottom of the pretzel, sealing both ends with a little dab of water.
    •  Use your fingertip to shape the inner corners if they start to lose shape. 

    Dip in the bicarbonate solution, and brush with egg wash.

    BAKE THE DOUGH: Bake for 12-13 minutes. If you are using two sheet pans, switch the pans halfway through.  Brush with butter, sprinkle your favorite topping, and bake some more. Enjoy with your favorite dip or as it is.

    pumpkin pretzels ready to be baked
    At this stage, you can add the toppings before baking

    PRO-TIP

    Adding the yeast and water directly into the stand mixer saves time. Also, fewer dishes to wash--a win!

    To get a nice-looking pretzel that bakes perfectly, you should weigh each dough before rolling out the strands. I like to use this budget-friendly kitchIt'scale (affiliate link).

    Traditionally, the pretzel is dipped into a lye solution to help them brown evenly (affiliate link). Most people can't get their hands on lye, plus there are safety hazards if you have kids running around, so I prefer to use Sodium bicarbonate and the boiling water dipping solution. It's safe and easily accessible. You can achieve the same great look if it's done right. A few brushstrokes of egg wash or melted butter will yield the same golden brown color. 

    An error I made and how to fix it:

    It's a one-woman show around here, so it gets pretty dicey in the kitchen navigating through the baking/Don'tng, styling, and shooting process.

    I made a video while making this recipe, so I forgot I left some on the counter after shaping them. Well, they made a puffy statement, alright.

    In all seriousness, be ready to dip the shaped pretzels in the dipping solution and bake immediately, or else your dough will continue to rise and look puffed on some sides if it isn't reshaped before baking- look closely at the picture below, get it. 

    How to store the pretzel

    To store the soft pumpkin pretzels, wrap them individually with plastic wrap, and leave at room temperature for up to two days or freeze them for up to 4 weeks. Thaw at room temperature or reheat them by popping them in the oven at 400°F for 5-6 minutes.

    You can equally freeze a shaped soft pretzel dough for two months. Thaw in the refrigerator overnight. Dip the pretzel in the baking soda solution if you haven't done that already. Reshape if necessary and bake as directed in the recipe card. 

    A final image of the pumpkin pretzels
    Enjoy!

    Equipment

    Stand mixer: Cut down on prep time using a stand mixer with a dough attachment. I mixed the dough with a wooden spoon to accelerate.

    Pastry board: A leveled surface to roll and shape the dough. You can use a regular shopping cart.

    Kitchen scale: This is needed for accurate dough rounds.

    large pot: for the bicarbonate solution

    baking sheet

    PRETZEL FAQ’S

    What are good things to dip pretzels in?

    There is a wide range of dipping sauces for pretzels. I enjoy mine with good ol' mustard. If I am feeling a little fancy, I make white chocolate or gruyere with cream cheese dip. These flavors are happiness in a cup, I tell ya!

     If you like to go the savory route, try these;

    • Honey Mustard pretzel dip
    • Queso dip
    • Mayo mustard dip
    • Jalapeno cheese
    • Sour cream and cottage cheese dip
    • Hot salsa with cheese 
    • Pizza sauce

    Compound butter 

     If you like sweet dips, try these.

    • Melted White chocolate dip
    • Chocolate fondue (chocolate and cheese, to-die!)
    • Hazelnut cocoa dip
    • Caramel dip
    • Sugar glazed pretzel

    What to do with a soft pretzel?

    Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

    These ingredients don't stand up well to freezing.

    Stuffed pretzels: Stuff some cheese in the dough and roll it before baking.

    Pretzel dog: Use the dough to make a twist over the sausage before baking.

    Pizza-Use the dough as a pizza crust 

    Cheese pretzels: add your favorite pizza topping to the pretzel dough and bake.

    📖 Recipe

    pretzels with different toppings alongside a mustard dip

    SOFT PUMPKIN PRETZELS

    This homemade Soft pumpkin Pretzels are tasty snack ideas that are perfect for game day. They are soft and chewy and filled with pumpkin flavor. 
    4.96 from 44 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American, German
    Prep Time: 15 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 14
    Calories: 195kcal
    Author: Maureen Celestine

    Equipment

    • stand mixer
    • Oven

    Ingredients

    • 1½ cups Warm water or milk (about 110 F)
    • ¼ cup granulated sugar
    • 1 package active dry yeast (7g)
    • 4½ cups bread flour (All-purpose flour is fine) same ratio
    • 2 teaspoons kosher salt 1 teaspoon if using table salt (or to taste)
    • 1 tablespoon pumpkin pie spice
    • ⅓ cup real pumpkin puree
    • 4 tablespoons unsalted butter, divided (melted)
    • Olive oil (to grease the bowl/pan) about 2 tablespoons
    • 12 cups boiling water
    • ¾ cup baking soda
    • Mustard for serving

    FOR THE TOPPING

    • 1 large egg yolk (beaten with 1 tablespoon water)
    • Poppyseed or sesame seeds (optional)
    • Pumpkin spice sugar (¼ cup granulated sugar + 2 teaspoons pumpkin pie spice)

    Instructions

    • Whisk together the flour, salt, and pumpkin pie spice. Set aside.
    • Add the warm water into the stand mixer bowl, add 1 tablespoon sugar, and active dry yeast. Stir and cover with a towel or cling film for 5 minutes or until it’s foamy.
    • MIX THE DOUGH 
      Place the dough-hook attachment in the bowl of an electric stand mixer, and set it on medium-low. Add the pumpkin puree, 2 tablespoons melted butter, and begin to add the bread flour mixture ¼ cup at a time. Increase the speed to medium-high and continue to knead until the dough is well incorporated. 
    • REST THE DOUGH
       
      Transfer the dough onto a floured surface. Knead for a minute, then transfer into a bowl greased with olive oil. Cover with a kitchen towel and allow to rest for 30 minutes.
    • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper, and spray with cooking spray. Set aside.
       
      Roll the dough into a log
    • Get the pot of boiling water going while you shape the dough.
      SHAPE THE PRETZEL:
       
      Cut into 14 pieces, and stretch the dough on both ends.
       
      Roll dough from the center outward to 18-20 inches long by 1 inch wide. 
      Make a U shape, twist around once, then twist around again(see the picture in post).
      Stick both ends to the top or bottom of the pretzel, sealing both ends with a little dab of water. Use your fingertip to shape the inner corners if they start to lose shape. 
       **work quickly in this next step**
    • DIP SOLUTION: Place the baking soda (sodium bicarbonate) into boiling water. Now dip the pretzel dough into the solution using a flat-slotted spoon.
      Cook for about 25 to 30 seconds, making sure it’s underwater, and remove it immediately.
      Place on the lined baking sheet. Wipe off any excess water, then brush each dough with egg wash or melted butter, and sprinkle with kosher salt, poppy seed, or sesame seed.
      Repeat the same steps for the rest of the shaped pretzels.
    • BAKE: Place the baking sheets in the center of the preheated oven and bake for 12-13 minutes or until it's golden brown (Brush again with egg wash or butter halfway through)
      Remove from the oven, and brush with butter. Lastly, sprinkle with pumpkin spice sugar. Enjoy with your favorite dip or as it is.
      **If you are using two sheet pans, place them side by side for an even baking.**

    Notes

    Troubleshooting the yeast:
     
    The yeast should foam at the top if it is active; if it doesn't, you must repeat the step with a yeast that hasn't expired or check the water's temperature and ensure it isn't too hot or too cold.

    Pro's tips:

    Be ready to dip the shaped pretzels in the dipping solution and bake immediately, or else your dough will continue to rise and look puffed on some sides if it isn't reshaped before baking. 
    Suppose the dough loses shape after being immersed in water; lightly shape it again before baking. 
     
    If you use different toppings like seeds, add them before you bake the pretzels. 
     
     

    Nutrition

    Serving: 1 | Calories: 195kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 2105mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1027IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

    Other Fall favorites to try

    Are you looking for things to make with pumpkin? Don't fret; I've got you covered! Here are some scrumptious pumpkin recipes to try other than pies:

    Coconut cream pumpkin mousse
    Chewy Pumpkin Snap Cookies
    Creamed Pumpkin Spice Iced Coffee-Cold Brew
    Pumpkin Pecan Bundt Cake with Brown butter maple glaze
    Apple-Pumpkin Sheet Cake with Maple Butter Frosting

    Did you make this soft pumpkin pretzel recipe? Share wiDon't on InsI'veam using the hashtag worldlytreat(#worldlytreat); we'd love to see what you made. Don't forget to pin it for later.

    PEACE & LOVE

    Maureen

    This post may contain affiliate links, which means that I may receive a commission if you purchase using these links. As an Amazon Associate, I earn from qualifying purchases. Thanks for the support!

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    Reader Interactions

    Comments

    1. Jean says

      October 07, 2021 at 10:58 pm

      5 stars
      love your pretzels, they look so good! will give this a try

      Reply
      • Maureen Celestine says

        October 13, 2021 at 6:06 pm

        Yay! Thank you, Jean. Please let me know how it turns out!

        Reply
    2. Kayla DiMaggio says

      October 08, 2021 at 5:11 am

      5 stars
      Loving these soft pumpkin pretzels! So easy to make and delicious! I can't get enough!

      Reply
      • Maureen Celestine says

        October 13, 2021 at 6:05 pm

        Right?! Kayla, I am happy you found it delicious. Enjoy!

        Reply
    3. Mirlene says

      October 08, 2021 at 2:15 pm

      5 stars
      These pretzels look so good. Can't wait to try them

      Reply
      • Maureen Celestine says

        October 13, 2021 at 6:03 pm

        Thanks for stopping by! I am so happy to hear that, Mirlene. Enjoy!

        Reply
    4. Jen says

      October 06, 2022 at 6:24 am

      3 stars
      We tried to make these and they turned out good but probably not the way pretzels are intended. There is 2 teaspoons of salt and 1 Tablespoon of pumpkin pie spice in the ingredients list but when we followed the instructions we ended up not adding them. We’re they supposed to go in the dough? We also left them to rise too long (oops!) and they were super crazy fluffy! Good times…😁 video at http://www.YouTube.com/GoodTimesHomestead We will definitely try again!

      Reply
      • Maureen Celestine says

        October 15, 2022 at 2:47 pm

        Hi Jen,

        Thanks for trying my recipe. I was thrilled to watch you and your kids make the pretzels. They seem to enjoy the process.

        If you don't mind me asking, was there a reason you omitted adding the salt and pumpkin pie spice? Pumpkin puree is bland, so adding spices enhances the taste.

        I noticed in your video that you started rolling the dough when the lye solution wasn't ready. The goal is to work fast as the dough will continue to rise while sitting out.

        Your video has inspired me to start doing something different on my recipe card. I will begin leaving notes stating step-by-step instructions can be found in the post. I think that'd be very helpful for users.

        I hope you return to give us a good review when you give it another take. Enjoy the rest of your weekend. 🙂

        Reply
        • Jen says

          October 22, 2022 at 12:08 am

          For some reason, when we printed out the recipe, the salt and pumpkin spice did not seem to be in the instructions and I didn’t catch it until later. Unless it was there and we missed it. We will definitely try again!

          Reply
    4.96 from 44 votes (40 ratings without comment)

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    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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