Soft pumpkin pretzels coated in cinnamon sugar!!! Just 30 minute prep and they’re made from scratch! Pumpkin season isn’t complete without these!
Cinnamon Sugar Pumpkin Soft Pretzels
Prep time 30 mins
Cook time 15 mins
Total time 45 mins
Recipe adapted from le creme de la crumb
- 1⅓ cups very warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 4 cups flour
- ½ cup canned pumpkin puree (not pumpkin pie filling, Smith Pure Pumpkin is very
- good or other that does not contain a lot of water)
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
For the boil
- ⅓ cup baking soda
- ¼ cup (4 tablespoons) butter, melted
- ¼ cup sugar + 1 tablespoons cinnamon
- Preheat oven to 400 degrees.
- Grease a baking sheet with cooking spray and line with parchment paper. Set aside
- In a bowl whisk warm water, yeast and honey
Allow to rest for 5 minutes.
- After five minutes add flour, salt, pumpkin puree and pumpkin pie spice to water-yeast mixture and mix until dough comes together.
- Transfer dough to a very well floured surface and knead a few times ( about 5-7 minutes) Allow to rest for 15 minutes.
- Roll dough into a long log and divide into 12 equal pieces.
- Roll again each piece into a long log (about 15 -18 inches) or size you prefer, we like big, twist dough into a pretzel shape
- Fill a pot with about 2-3 inches of water.
- Bring to a boil. Slowly sprinkle baking soda into water.
- Carefully drop a pretzel into the water.
- Allow to boil for 30 seconds.
- Use a slotted spoon to transfer to a paper towel.
- Repeat with remaining pretzels.
- Place pretzels on greased baking sheet.
(probably you have to bake 2 batches).
- Bake for 10-15 minutes until pretzels are lightly browned. Allow to cool for a few minutes.
- whisk cinnamon and sugar, set aside
- Brush melted butter onto baked pretzels, then dip the buttered side into the cinnamon sugar, move it around to coat the front of the pretzel well with cinnamon and sugar. Repeat with remaining pretzels.