Pumpkin Spice Ale Soft Pretzels #BreadBakers

1 pretzel

Pumpkin Spice Ale Soft Pretzels #Breadbakers

1 hr, 30 Prep Time

15 minCook Time

1 hr, 45 Total Time

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Ingredients

Pretzels
• 1/2 cup (4 oz, 120g) canned pumpkin puree (see note)
• 1 1/4 cup (10 oz, 300 ml) pumpkin spice ale, room temperature
• 1 1/2 teaspoons salt
• 1 tablespoon granulated sugar
• 1 tablespoon dried yeast (not rapid rise)
• 3 1/2 cups (13 oz, 420g) unbleached all-purpose flour
• 2 quarts water
• 2/3 cup baking soda
• 1 egg white, lightly whisked
• Pepita seeds and kosher salt for garnish (chop the seeds if they're very large)
Pumpkin-Chipotle Dip
• 4 oz (1/2 cup, 120g) cream cheese, room temperature
• 4 oz (1/2 cup, 120g) pumpkin puree
• 1-2 Chipotle with Adobo (adjust number of peppers according to how hot you want the dip to be)
• 2 oz (1/4 cup, 60 ml) Pumpkin Spice Ale
• 1 teaspoon honey
• pinch of salt (to taste)

Instructions

• Combine the pumpkin puree, ale, salt, sugar and yeast in a mixer with the paddle attached.
• With the mixer running on low add 2 cups of the flour and mix to form a smooth batter.
• Switch to the dough hook and add the remaining flour until the dough gathers on the hook and clears the sides of the bowl (if mixing by hand add flour with a wooden spoon until it's too thick then knead remaining flour in by hand).
• 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 1/2 hours.
Dip
• Combine all the ingredients is a blender or small food processor. Process until smooth
Finish the Pretzels
• Place 2 quarts of water and baking soda in a large pot.
• Turn the heat on under the baking soda water and bring it to a boil while shaping the pretzels
• Preheat the oven to 400°F convection or 425°F regular.
• 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. (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.
• Turn the sheets halfway through baking so they brown evenly.
• Enjoy them warm with dip.

Notes