Pumpkin Pretzels with Pumpkin Chipotle Dip! If you love Pumpkin Spice Ale you’ll love this twist (sorry!) on the soft-pretzel.
I’m not sure when exactly Pumpkin Spice Ale became such a big thing, but there’s certainly no denying the popularity of pumpkin spice everything these days.
Pumpkin Soft Pretzels are a variation of my Beer Infused Bavarian Soft Pretzels.
First of all, I switched out the lager for Pumpkin Spice Ale. Then I replaced the water in the recipe with pumpkin puree. Not only does the puree give the pretzels great flavor, it also imparts a pretty, pale-orange color.
How to make Pumpkin Pretzels:
- Mix the dough and set it aside to rise until doubled in volume.
- Roll the dough to a long rope to form the pretzels.
- Set the pretzels aside to rise
- Boil the pretzels in baking soda water to get the characteristic pretzel crust
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 4 oz canned pumpkin puree (½ cup)
- 10 oz pumpkin spice ale (1 ¼ cup, room temperature)
- 1 ½ teaspoons table salt
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons dry yeast
- 17 ½ oz unbleached all-purpose flour (3 ½ cups)
- 2 ½ oz baking soda (⅓ cup (for boiling))
- 1 egg white (lightly whisked)
- Pepita seeds and kosher salt for garnish (chop the seeds if they’re very large)
- 4 oz cream cheese (room temperature)
- 4 oz pumpkin puree (½ cup)
- 2 Chipotle with Adobo (adjust according to how hot you want it)
- 2 oz Pumpkin Spice Ale (¼ cup)
- 1 teaspoon honey
- salt (to taste)
- In a large mixing bowl or in the bowl of a stand mixer, combine 4 oz canned pumpkin puree, 10 oz pumpkin spice ale, 1 ½ teaspoons table salt, 1 tablespoon granulated sugar, 2 ¼ teaspoons dry yeast and 2 cups of the flour. With the mixer running on low mix to form a smooth batter.
- If using a stand mixer, switch to the dough hook. Add the remaining flour and mix until the dough gathers on the hook and clears the sides of the bowl. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Knead the dough for 5 minutes until it is smooth and elastic. Combine the pumpkin puree, ale, salt, sugar and yeast in a mixer with the paddle attached.
- Dump the dough onto a floured surface and knead to form a smooth ball.
- Place the dough in an oiled bowl, turning once to coat the dough, cover with plastic wrap and set aside to double in volume, about 1 – 1 ½ hours.
- To make the dip, combine 4 oz cream cheese, 4 oz pumpkin puree, 2 Chipotle with Adobo, 2 oz Pumpkin Spice Ale, 1 teaspoon honey and salt in a blender or small food processor. Process until smooth
Finish the Pretzels
- Place 2 quarts of water and 2 ½ oz baking soda in a large pot and bring it to a boil while shaping the pretzels.
- Preheat the oven 425 °F. Line 2 baking sheets with parchment paper and coat the parchment paper with vegetable oil.
- Turn the dough out onto a floured surface and divide into 12 equal pieces.
- Shape each piece into a rope. Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards either end. If the dough gets sticky dip your hands in flour and continue. The dough should stick to the surface just a little so that the friction will allow you to pull the dough into a long rope. The longer and thinner the rope the more open the pretzel shape will be. Try to get the rope to about 20"-24"
- To form a pretzel lift the dough rope on either end and allow the middle to sit on the surface, forming a "U" shape. Twist the ends of the rope together 2x and fold the twist over and rest on the center of the "U". Lift the pretzel by the two top loops and place on the oiled parchment paper.
- Once the baking soda water is boiling dip the pretzels into the water for about 10 seconds per side. (I can fit about 3 at a time in my pot, don’t overcrowd the pan).
- Set the boiled pretzels onto a cooling rack and allow them the drain while you boil the remaining pretzels.
- Transfer the pretzels to the baking sheets (lined with oiled parchment). Brush each pretzel with egg white and sprinkle with pepitas and coarse salt.
- Bake until puffed and golden brown, about 15 minutes, turning the sheets halfway through baking so they brown evenly.
- Enjoy them warm with dip.
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