In a medium bowl, combine the warm water, honey, and yeast. Whisk and let sit for 5 minutes…
In a large bowl whisk the flour, salt, and pumpkin pie spice. Add in the pumpkin puree and your yeast mixture. Mix on medium until combined…
Place your dough onto a well floured surface…
Knead the dough a few times and let it sit for 10 minutes. Roll your dough into a log and cut into 12 pieces…
Roll out each piece until about 24 inches…
Twist the ends of your dough up…
And the flip the ends down. Lightly wet the ends of your pretzel dough with your finger so the dough sticks to itself. In a large pot, fill with about 4 inches of water. Bring to a boil and then slowly sprinkle in your baking soda…
Drop your pretzels one at a time into the water. Leave for 30 seconds and then remove to a paper towel to dry. Place your pretzels on your prepared baking sheet. Bake for about 12 minutes until golden brown…
In a small bowl whisk together the cinnamon and sugar. Brush melted butter onto your pretzels and then dip them in the cinnamon/sugar…
In a medium bowl beat together the sugar, vanilla, and cream cheese until smooth…
Add in 2 tablespoons of milk and mix and add more milk until you like the consistency. Enjoy!
- 1⅓ cups Warm Water, 110 degrees
- 1 Tablespoon Active Dry Yeast
- 2 Tablespoons Honey
- 4 cups All-Purpose Flour
- ½ cup Pumpkin Puree
- 1 teaspoon Salt
- 1 teaspoon Pumpkin Pie Spice
- Water
- ⅓ cup Baking Soda
- ¼ cup Butter, melted
- ¼ cup Granulated Sugar
- 1 Tablespoon Cinnamon
- 3 cups Powdered Sugar
- ¼ teaspoon Pure Vanilla Extract
- 2 Tablespoons Cream Cheese, softened
- 2-3 Tablespoons Milk
- Pre-heat your oven to 400 degrees. Grease a large baking sheet. In a medium bowl, combine the warm water, honey, and yeast. Whisk and let sit for 5 minutes.
- In a large bowl whisk the flour, salt, and pumpkin pie spice. Add in the pumpkin puree and your yeast mixture. Mix on medium until combined.
- Place your dough onto a well floured surface. Knead the dough a few times and let it sit for 10 minutes.
- Roll your dough into a log and cut into 12 pieces. Roll out each piece until about 24 inches. Twist into a pretzel shape. Lightly wet the ends of your pretzel dough with your finger so the dough sticks to itself.
- In a large pot, fill with about 4 inches of water. Bring to a boil and then slowly sprinkle in your baking soda. Drop your pretzels one at a time into the water. Leave for 30 seconds and then remove to a paper towel to dry. Place your pretzels on your prepared baking sheet. Bake for about 12 minutes until golden brown.
- In a small bowl whisk together the cinnamon and sugar. Brush melted butter onto your pretzels and then dip them in the cinnamon/sugar.
- In a medium bowl beat together the sugar, vanilla, and cream cheese until smooth. Add in 2 tablespoons of milk and mix and add more milk until you like the consistency. Enjoy!
Be sure to check out these other Pumpkin-y and/or Fall/Autumn-y recipes from our archives!
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These look delicious! I have never made a soft pretzel before, and this is the perfect recipe to change all of that. Thank you for so many great ideas!
I’ve never made soft pretzels before either! Definitely making these asap! 😉