(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Pumpkin Sugar and Spice Soft Pretzels
There are a few recipes for this delight sweet-yeast treat and various approaches. I chose a simple route of a gently vanilla sweet pretzel dough which is tossed in pumpkin-sugar-spice after baking. These are not too rich but soft, crisp exteriors with soft interiors and a little chewiness. You can add a fondant drizzle, caramel or praline glaze but I like them pure and simple.
Sweet Soft Pretzel Dough
4 teaspoons dry yeast
1 ½ cups warm water
1 teaspoon salt
¼ cup sugar
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
4-5 cups all-purpose flour
8-9 cups water
½ cup baking soda
Sweet Pumpkin Spice Sugar Toss
¼ cup unsalted butter, melted
½ cup sugar
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
In a large mixer bowl, whisk together the yeast and water. Quickly add in the salt, sugar, vanilla and most of the flour and mix to make a soft dough. Knead on slow speed of mixer, dusting in more flour as required, 5-8 minutes to make a soft dough. Cover with a plastic bag and let rise, 30-45 minutes.
Meanwhile, fill a 6-Quart Dutch oven with the water and soda. Keep on low-medium, allowing the water to simmer. Preheat the oven to 400 F.
Gently deflate the dough and place on a lightly-floured work surface. Divide in 14 equal portions. Form each into a 12 inch rope and twist to form pretzels (there are tons of how-to’s online to show you how to loop and shape the pretzels but pretty well anyway you do it works out just fine). Let them rise about 15 minutes.
Once the pretzels are all done, bring water to a medium boil. Insert a few pretzels at a time, turning once for a total of 30-60 seconds of boiling. Place on baking sheet.
For the topping, melt the butter. Place sugar, cinnamon and pumpkin spice in a bowl and blend well. Brush each boiled pretzel with melted butter and generously sprinkle on the sugar/spice topping. Bake 20-25 minutes.
© This is a Marcy Goldman/BetterBaking.com original recipe
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