Description
Cinnamon Sugar Pumpkin Pretzels are a delicious fall treat that combines the flavors of pumpkin and cinnamon sugar in a soft, chewy pretzel.
Ingredients
Scale
- 1 cup warm water (110°F to 115°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 large egg (beaten)
- 1/4 cup cinnamon sugar (for topping)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy.
- Add pumpkin puree and vanilla extract to the yeast mixture and stir to combine.
- Gradually add flour and salt, mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel.
- Boil each pretzel in the baking soda water for 30 seconds, then remove and place on the prepared baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with cinnamon sugar.
- Bake for 12-15 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a stronger pumpkin flavor, add more pumpkin puree.
- Store leftovers in an airtight container for up to 2 days.
- These pretzels can be frozen for up to a month; reheat in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Cinnamon Sugar Pumpkin Pretzels, Fall Treat, Pumpkin Recipes, Pretzel Recipes