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Pumpkin Spiced Pretzels from My Wicked Whisk

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Photo: Video by IdahoOnYourSide.com

Pumpkin Spiced Pretzels from My Wicked Whisk

By Bri Eggers. CREATED Oct 31, 2013

 Lori Renn joins Good Morning Idaho for Pumpkin Week with a "spooktacular" Halloween recipe!  Find more from Lori Renn at http://mywickedwhisk.blogspot.com/.

PUMPKIN SPICE PRETZELS

(Makes 8 pretzels)

INGREDIENTS:

Pumpkin Glaze

  • 1/2 C dark brown sugar
  • 1/4 C unsalted butter
  • 3 tsp whole milk 
  • 2 Tbsp pumpkin puree (not pumpkin pie filling)
  • 1 C  powdered sugar
Pretzel Dough

  • 1 packet or 2 1/4 tsp instant dry yeast
  • 1 ½ C  warm water
  • 1 tsp salt
  • 1 Tbsp dark brown sugar
  • 4 C  all-purpose flour
  • 1/2 gallon of water for boiling
  • 2/3 cup baking soda


Pumpkin Spice Topping

  • 2 Tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 2 tsp pumpkin pie spice

DIRECTIONS:

 First start by making the glaze.  In a small saucepan, melt the butter over medium heat.  Next, stir in the brown sugar and the milk.  Bring this to a boil without stirring for about a minute to dissolve the brown sugar.  Remove from the heat and whisk in the pumpkin puree and sifted powdered sugar.  Mix well.  Let this sit until the pretzels are done.  It will thicken up by then.

Put the water and baking soda in a medium pot and bring to a boil.  Preheat the oven to 425 degrees.

Next, make the pretzel dough.  Dissolve one packet or 2 1/4 teaspoons of instant yeast in 1 1/2  cups of warm water in a large bowl.  Add the salt and brown sugar.  Start mixing in the flour, one cup at a time.  Once it is thoroughly mixed, turn the dough out on a floured counter or cutting board and knead for about 1o minutes.  After kneading, cut the dough into 8 equal parts with a sharp knife.  Roll each piece of dough into a long snake, about a foot and a half long.  Make a big U shape, twist the ends then fold down into a pretzel shape.  Do this to all of the pieces.  

One by one, dip the pretzels with a large spider strainer or large spatula into the boiling water with baking soda for 30 seconds.  Remove and let drip over the pot.  Place onto a large cookie sheet lined with parchment paper and sprayed well with non-stick spray.  I baked four at a time.  Bake at 425 degrees for 10 minutes.

While pretzels are baking, make the pumpkin spice topping.  Melt the butter in one small bowl. Mix the sugar and pumpkin pie spice well in another small bowl.  

When the pretzels have baked for 10 minutes, take them out, brush them with the melted butter and sprinkle on the sugar/spice mixture.  Put them back into the oven for five more minutes.  Remove from oven and transfer to a cooling rack.  

Once the pretzels have cooled for about 10 minutes, drizzle them with the pumpkin glaze and enjoy!