Soft Pumpkin Pretzels with Cinnamon Sugar
Ingredients
- 2t yeast
- 1/2t sugar
- 1/2c warm water
- 1/3c pumpkin puree
- 1t oil
- 1/4c sugar
- 1/2t salt
- 2-1/2c flour
- For Baking Soda Wash:
- 2c hot water
- 1/4c baking soda
- For Topping:
- 2T butter, melted
- 4T white sugar
- 1T cinnamon
- 1/4t salt
Instructions
In the bowl of a stand mixer, allow yeast, sugar, and warm water to stand until creamy, about 10 minutes. Add pumpkin puree and oil and mix gently, followed by sugar and salt.
Gradually add flour until dough comes together and forms a ball (you may not need the last 1/4-1/2 cup, depending on the amount of liquid in your pumpkin puree). Knead with the dough hook attachment 5-10 minutes.
Cover bowl with a kitchen towel and allow to rise in a warm place at least 1 hour.
Preheat oven to 425. Grease a large baking sheet.
Prepare your hot water. Pour into a shallow dish, add baking soda, and stir. Set aside.
Turn dough out onto lightly floured work surface and divide into 6-8 evenly sized balls. Roll balls into foot-long ropes. Twist each rope into a pretzel shape.
Dip each pretzel into the baking soda bath and place directly onto a greased baking sheet. Bake 8-10 minutes, watching carefully. Pretzels should be brown on the outside and cooked through.
Melt butter and brush a layer on top of each hot pretzel. Sprinkle with cinnamon sugar mixture. Serve warm.