These Pumpkin Pretzel Bites are a fun treat that merges soft pretzels with cozy pumpkin flavor. They’re warm, chewy, and just a little sweet, perfect for fall! 🍂
Making them is a blast! I love dipping these bites in a tasty cream cheese spread for an extra kick. They make for a great snack while binge-watching my favorite shows!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not the sweetened pie filling. If you prefer fresh pumpkin, you can roast and puree your own pumpkin for a fresh flavor.
Active Dry Yeast: This helps the dough rise. If you have instant yeast, you can use that instead, skipping the foam step since it can be mixed directly into the dry ingredients.
All-Purpose Flour: The amount can vary, so start with 3 1/2 cups and add as needed until a soft dough forms. For a gluten-free option, you can try a gluten-free all-purpose flour blend.
Pumpkin Pie Spice: If you don’t have this blend, you can mix cinnamon, nutmeg, and ginger for a similar flavor. Use about 1/2 teaspoon of each spice for a good balance.
How Do You Perfectly Boil Pretzel Bites?
Boiling the pretzel bites before baking is key to getting that classic pretzel texture and flavor. Here’s how to do it right:
- Bring 10 cups of water and 1/4 cup baking soda to a rolling boil in a large pot. The baking soda gives that unique pretzel taste.
- Drop in a few dough pieces at a time, being careful not to overcrowd the pot. Boil for about 30 seconds.
- When the dough pieces float to the top, they’re ready to be removed with a slotted spoon. This step helps develop the chewy texture!
After boiling, place the pretzel bites on the baking sheet and follow through with the egg wash and baking. Happy baking!
How to Make Pumpkin Pretzel Bites
Ingredients You’ll Need:
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3 1/2 to 4 cups all-purpose flour
- 1/4 cup baking soda
- 10 cups water (for boiling)
- 1 egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling (optional)
- 1/4 cup unsalted butter, melted (for brushing)
- Powdered sugar and cinnamon sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 1 hour for the dough to rise, and another 15 minutes for baking. In total, plan for around 1 hour and 30 minutes until you can enjoy these delightful treats!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large mixing bowl, combine warm water, yeast, and granulated sugar. Stir gently, then let it sit for about 5 minutes until you see it become foamy. This means the yeast is ready to work its magic!
2. Mix the Dough:
Add the pumpkin puree, salt, and pumpkin pie spice to the foamy yeast mixture. Stir everything together until well combined. Gradually add flour, about 1 cup at a time, mixing well after each addition. Keep going until the dough is soft and slightly sticky but manageable.
3. Knead the Dough:
Place the dough onto a lightly floured surface and knead it for about 5 to 7 minutes until it feels smooth and elastic. This is crucial for the texture of your pretzels!
4. Let the Dough Rise:
Put the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and set it in a warm place. Let it rise for about 1 hour, or until it doubles in size.
5. Preheat and Prepare:
While the dough rises, preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper or silicone mats so your pretzel bites don’t stick.
6. Boil the Pretzels:
In a large pot, heat 10 cups of water and add the baking soda. Bring it to a boil. Once the dough has risen, punch it down and roll it onto a floured surface to about 1/2-inch thickness. Cut it into bite-sized pieces, about 1 to 1 1/2 inches each.
7. Finish the Pretzels:
Drop the dough pieces into the boiling water, a few at a time, for about 30 seconds. They will float when they’re ready. Use a slotted spoon to remove them and place them on the prepared baking sheets.
8. Bake and Serve:
Brush each pretzel bite with the beaten egg wash and sprinkle with coarse sea salt, if desired. Bake in the oven for 12-15 minutes or until they are golden brown. Once out of the oven, brush with melted butter, and generously dust them with powdered sugar and cinnamon sugar for that perfect sweet touch.
9. Enjoy the Bites:
Serve your delicious pumpkin pretzel bites warm, alongside a cream cheese or vanilla dipping sauce, and enjoy a cozy, autumn-inspired treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree your own pumpkin. Just make sure it’s thoroughly cooked and blended to a smooth consistency, similar to canned pumpkin puree, for the best results in flavor and texture.
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky, you can gradually add more flour, a little at a time, until it becomes manageable. Just be careful not to add too much, as this can make the pretzels tough. Aim for a soft and slightly tacky dough!
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just make sure they are cooled completely, then place them in a freezer-safe container or bag for up to 3 months. Reheat in the oven to restore their deliciousness!
What Can I Use Instead of Baking Soda?
If you don’t have baking soda, you can use another leavening agent like baking powder, but keep in mind that the flavor and texture may differ slightly from traditional pretzels. Baking soda helps create that distinct pretzel taste.
