These soft pumpkin pretzels are easily addictive. They are chewy and crisp on the outside.
If you are looking for the perfect party or game day snack, you are in the right place.
Why you should make this pretzel recipe:
What’s not to LOVE about this soft pretzel recipe. It is:
Not too sweet
An inspired Classic
& utterly delicious, like this Zopt bread.
Ingredients for the pretzel recipe
Here are some key ingredients needed to make this 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.
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 you’ve dipped the dough 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.
- 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 floor using a wooden spoon; once it is roughly mixed, I use the stand mixer.
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.
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 —- inches long by 1 inch wide.
- Make a U shape, twist around once, then twist around again(see picture). 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 favorite topping, bake some more. Enjoy with your favorite dip or as it is.
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, 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.
Stand mixer: Using a stand mixer with dough attachment, cut down on prep time. 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
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
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 rolled it before baking.
Pretzel dog: Use the dough to make a twist over sausage before baking.
Pizza-Use the dough as a pizza crust
Cheese pretzels: add your favorite pizza topping on the pretzel dough and bake.
SOFT PUMPKIN PRETZELS
- stand mixer
- 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 tablespoon 1 pumpkin pie spice
- ⅓ cup 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)
- 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 F. Line a large baking sheet with parchment paper, and spray with cooking spray. Set aside. Roll the dough into a log
- 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 picture). 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 SOLUTION: Place the baking soda (sodium bicarbonate) into boiling water. Now dip the pretzel dough into the solution using a flat slotted spoon or spatula. Cook for about 25 to 30 seconds, making sure it’s underwater, and remove immediately. Now dip the pretzel dough into the solution using a flat slotted spoon or spatula. Place on the lined baking sheet. Brush each dough with egg wash or melted butter, sprinkle with kosher salt, poppy seed, and sesame seed.
- BAKE: Place the sheets in the center of the preheated oven and bake for 12-13 minutes. If you are using two sheet pans, switch the pans 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.
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:
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
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