These pumpkin pretzel bites are a tasty treat combining soft pretzel dough with the cozy flavor of pumpkin. They are perfect for snacking anytime!
Let’s be real, it’s hard to stop at just one! I love enjoying these warm right out of the oven, especially with a sprinkle of salt. You will definitely want to share (or not)! 😄
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for helping the dough rise. If you have instant yeast, you can substitute it directly without needing to dissolve it first in water.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you don’t have pumpkin, you can use mashed sweet potatoes or butternut squash as alternatives.
All-Purpose Flour: You can use whole wheat flour for a heartier flavor. If gluten is a concern, try a gluten-free all-purpose flour blend, but check the brand’s conversion recommendations.
Butter: Unsalted butter is common for baking. If you want a dairy-free version, substitute with coconut oil or a plant-based butter.
Cinnamon Sugar: For a sweet topping, you can combine granulated sugar with cinnamon. However, if aiming for a more savory bite, coarse salt is great on its own!
How Do I Make the Perfect Pretzel Shape?
Shaping pretzel bites can sound tricky, but it’s pretty straightforward. Make sure your dough is nicely rolled out and cut into squares first, then the boiling step will help with shaping.
- Boiling: Carefully drop the cut dough into your boiling baking soda solution – this gives the pretzels their signature texture. Boil for 30 seconds and flip to ensure even cooking.
- Spacing: Once boiled, place each piece on the baking sheet with some space in between. This helps them expand while baking.
With a bit of practice, you’ll be shaping these pretzel bites like a pro! Enjoy the delightful pumpkin flavor mingling with the chewy texture!
How to Make Pumpkin Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup warm water (about 110°F / 45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour
- 1/4 cup unsalted butter, melted
For the Boiling Solution:
- 10 cups water
- 2/3 cup baking soda
For Topping:
- Coarse salt or cinnamon sugar
- Powdered sugar, for dusting (optional)
For the Dipping Sauce:
- 1/2 cup caramel sauce
- 1/4 cup whipped cream or vanilla Greek yogurt
How Much Time Will You Need?
This delightful recipe will take about 1 hour and 30 minutes in total. You’ll spend about 30 minutes preparing the dough, then let it rise for about an hour. After that, the boiling and baking will take another 15-20 minutes. Patience makes it delicious!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm water, yeast, and sugar. Give it a gentle stir and then let it sit for about 5-10 minutes. You’ll know it’s ready when it gets all frothy and bubbly!
2. Mix in the Pumpkin:
Add the pumpkin puree, salt, and melted butter to the yeast mixture. Stir to combine everything well and create a rich flavor.
3. Combine the Flour:
Gradually mix in 2 1/2 cups of flour, either with a wooden spoon or a dough hook in a stand mixer, until the dough starts to come together. If the dough is still too sticky, add a bit more flour until it pulls away from the bowl but remains soft.
4. Knead the Dough:
Lightly flour your surface and knead the dough for about 5 minutes, or until it’s smooth and elastic. Place it in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise for about an hour until it doubles in size.
5. Prepare for Baking:
Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper so your bites won’t stick.
6. Boil the Dough:
In a large pot, bring the 10 cups of water and baking soda to a rolling boil. While waiting, punch down the risen dough and turn it onto a floured surface. Roll it out into a rectangle about 12×15 inches and cut it into 1-inch squares.
7. Finish Shaping:
Carefully add the squares to the boiling water, a few at a time, and boil them for 30 seconds, flipping halfway through. Use a slotted spoon to remove them and place them on the baking sheets.
8. Add the Toppings:
Sprinkle the pretzel bites with either coarse salt or cinnamon sugar, depending on your taste. This will add that perfect touch!
9. Bake to Perfection:
Bake the pretzel bites in your preheated oven for 12-15 minutes until they are golden brown and smell amazing!
10. Cool and Serve:
Once baked, let them cool slightly on a wire rack. Dust with powdered sugar if desired for a fun touch. Serve the pretzel bites warm alongside your caramel sauce mixed with either whipped cream or vanilla Greek yogurt.
11. Enjoy!
Dig into your delicious pumpkin pretzel bites and enjoy every bite!
This recipe yields soft, chewy pretzel bites infused with gorgeous pumpkin flavor, making them a perfect treat for any fall gathering or cozy evening at home!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer to use fresh pumpkin, just bake or steam it until soft, then blend it into a smooth puree. Make sure to drain any excess moisture for the best consistency in the dough.
How Can I Store Leftover Pretzel Bites?
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for a few minutes to get them warm and crispy again.
Can I Freeze Pumpkin Pretzel Bites?
Yes, these pretzel bites can be frozen! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a resealable freezer bag and store for up to 2 months. Reheat from frozen in the oven or microwave.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to inactive yeast. Check the expiration date on your yeast, and ensure the water used was warm but not too hot—ideally between 100°-110°F. You can also try placing the dough in a warm, draft-free area to encourage rising.
