Pumpkin Soft Pretzels

November 14th, 2013 by Erin Gennow
Pumkin Soft Pretzel

Pumkin Soft Pretzel

Pumpkin Soft Pretzels

Making your own soft, hot pretzels allows you to add any toppings you wish and enjoy them at home.  It also lets you add in pumpkin flavor.  These pretzels are puffy and soft.  My favorite is lightly salted.  Grated Gruyere or Fontina cheese also works well here.  The pumpkin flavor is not too strong, but gives it a nice pumpkin-like color.  The dough will keep in the refrigerator for a few days, so feel free to only make a few at a time.  These pumpkin soft pretzels are great dipped in Pumpkin Chili. This combination was a hit at our 2013 Pumpkin Spectacular.

Prep Time: 20 minutes, plus rising time (2 hours)

Cook Time: 12 minutes

Makes: 8 pretzels – 12 pretzels


½ – ¾ cup milk

½ cup pumpkin puree

½ cup water

2 tablespoons butter

1 tablespoon granulated sugar

2 teaspoons active dry yeast

2 teaspoons fine sea salt

1 lb. all purpose flour

⅓ cup baking soda


Coarse sea salt or cheddar cheese or coarse sugar for topping

Bake at 450 for 12 minutes


Baking Sheet,


Gently melt the butter in a small pot over low heat.  Add in the ½ cup water, ½ cup pumpkin puree, ½ cup milk and heat just until the temperature reaches 100-110 degrees Fahrenheit.  Make sure it is no hotter than 110 degrees Fahrenheit, or it will kill the yeast.

Add 1 lb. of all purpose flour to the bowl of a food processor.  Add 1 tablespoon granulated sugar, 2 teaspoons active dry yeast, and 2 teaspoons fine sea salt.  Stir together to combine.

Pour the butter, water, and milk mixture into the bowl with the flour.  With the dough hook attachment on the food processor mix the dough until combined and then need at medium to high speed for about 5-8 minutes.  Add the additional ¼ cup milk if needed.

Alternatively you can mix the dough with a wooden spoon and then knead the dough by hand for about 10 minutes, until smooth and elastic.

Let the dough rise until double in size.  About 1-2 hours.

When the dough has risen, punch it down to deflate.  Pull off a bit of dough and roll it into a long log.  If the dough springs too much let it rest a minute or so, then keep pulling and rolling into a log.  Make as many logs as you want pretzels.  The longer you make the logs, the bigger the pretzels will be.

Shape the logs into pretzels, or any other fun shape.

While you are rolling and shaping your logs, bring water and the ⅓ cup baking soda to a boil in a 4 quart pot.

Gently place a shaped pretzel into the boiling water and boil for about 30 seconds or until it floats to the top.  Remove it with large slotted or wire mesh spoon and set it on a lightly greased baking sheet.

Sprinkle with coarse salt, grated cheese, or sugar, or any other flavoring or spice you wish.

Bake in a 450 degree Fahrenheit oven for about 12-14 minutes.

Serve hot!

Pumpkin Shaped Pumpkin Soft Pretzel

Pumpkin Shaped Pumpkin Soft Pretzel

Snail Shaped Pumpkin Soft Pretzel

Snail Shaped Pumpkin Soft Pretzel

Heart Shaped Pumpkin Soft Pretzel

Heart Shaped Pumpkin Soft Pretzel

Pumpkin Pretzels with Pumpkin Chili

Pumpkin Pretzels with Pumpkin Chili

A year ago on The Daily Morsel

Two years ago on The Daily Morsel

Three years ago on The Daily Morsel


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