Recipes

[katkitty]

Soft Pumpkin Pretzels with Cinnamon Sugar

recipe-Alaska from Scratch

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:
4c very hot water (bring to boil & keep hot)
2 T baking soda

For Topping:
2T butter, melted
4T white sugar
1T cinnamon
1/4t salt

Instructions

1. 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.
2. 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.
3. Cover bowl with a kitchen towel and allow to rise in a warm place at least 1 hour.
4. Preheat oven to 425*. Grease a large baking sheet.
5. Prepare your hot water. Add baking soda, (be careful, it may fizz up) and stir.
6. 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. You can always just make puffy pretzel sticks if you don't want to shape into an actual pretzel.
7. Dip each pretzel into the baking soda bath with a slotted flat spatula and then place onto paper towels just for a second so the excess water is absorbed and doesn't end up on your baking sheet. Then place pretzel directly onto a greased baking sheet.

Bake 8-10 minutes, watching carefully. Pretzels should be brown on the outside and cooked through.

8. Melt butter and brush a layer on top of each hot pretzel. Sprinkle with cinnamon sugar mixture. Serve warm.

Can freeze raw pretzel shapes and then bake frozen, do not thaw- at a later time. Can also re-heat baked pretzels in the oven