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Pumpkin Spice Ale Soft Pretzels #BreadBakers

September 13, 2016 by Eileen Gray 22 Comments

Jump to Recipe
a pinterest image for pumpkin spice ale soft pretzels

Pumpkin Spice Ale Soft Pretzels with Pumpkin Chipotle Dip! If you love Pumpkin Spice Ale you’ll love this twist (sorry!) on the soft-pretzel.

umpkin-spice-ale-pretzels-14a

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. 

How to make Pumpkin Spice Ale Soft Pretzels:

I used a Pumpkin Spice Ale made by a local craft brewer to make savory Pumpkin Spice Ale Soft pretzels and spicy Pumpkin Chipotle dipping sauce.

Since pumpkin can go either savory or sweet, I could have gone to the sweet-side by adding more sugar, cinnamon and spice to the dough and making a sweet cream cheese dip.

But I wanted to make a snack that reflects the flavor of the Pumpkin Spice Ale, which is not sweet. In fact, Pumpkin Spice Ale, or any other beer, would be the perfect drink to go with these pretzels and spicy dip.

Pumpkin Spice Ale 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.

Scroll through the step by step photos to see how to make Pumpkin Spice Ale Soft Pretzels:

dough for pumpkin spice ale soft pretzels

Mix the dough and set it aside to rise until doubled in volume.

how to form soft pretzels

Roll the dough to a long rope to form the pretzels.

pumpkin-spice-ale-pretzels-rising

Set the pretzels aside to rise

pumpkin-spice-ale-pretzels-boiling

Boil the pretzels in baking soda water to get the characteristic pretzel crust

 

pumpkin-spice-ale-pretzels on a table

pumpkin-spice-ale-pretzels dipped in cheese sauce

Love Pumpkin Spice Ale? Use it to make Pumpkin Spice Ale Soft Pretzels with Pumpkin Chipotle Dip. Perfect party treat!

If you’ve got a Sourdough Starter, try these wonderful Sourdough Soft Pretzels.

You might love these other pumpkin recipes: Pumpkin Pull Apart Bread, Pumpkin Cranberry Quickbread, Pumpkin Seed Crackers, Pumpkin Mousse Pie, Pumpkin Coffee Cake, Honey Pumpkin Bread.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Continue to Content
pumpkin-spice-ale-pretzels-12a

Pumpkin Spice Ale Soft Pretzles

Yield: 12 pretzels
Prep Time: 45 minutes
Rising Time: 2 hours
Bake Time: 15 minutes
Total Time: 3 hours

If you love Pumpkin Spice Ale you'll love this twist (sorry!) on the soft-pretzel; Pumpkin Spice Ale Soft Pretzels with Pumpkin Chipotle Dip.

Ingredients

Pretzels

  • 1/2 cup (4 oz, 112g) canned pumpkin puree
  • 1 1/4 cup (10 oz, 300 ml) pumpkin spice ale, room temperature
  • 1 1/2 teaspoons table salt
  • 1 tablespoon granulated sugar
  • 1 packet (2 ¼ teaspoons, 7g) instant yeast
  • 3 1/2 cups (17.5 oz, 490g) unbleached all-purpose flour
  • 2 quarts (2 liters) water
  • 1/3 cup (2.5 oz, 70g) 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, 112g) cream cheese, room temperature
  • 4 oz (1/2 cup, 112g) pumpkin puree
  • 1-2 Chipotle with Adobo (adjust number of peppers according to how hot you want the dip to be)
  • 1/4 cup (2 oz, 60 ml) Pumpkin Spice Ale
  • 1 teaspoon honey
  • pinch of salt (to taste)

Instructions

  1. In a large mixing bowl or in the bowl of a stand mixer, Combine the pumpkin puree, ale, salt, sugar and yeast and 2 cups of the flour. With the mixer running on low mix to form a smooth batter.
  2. 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.
  3. Dump the dough onto a floured surface and knead to form a smooth ball.
  4. 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

  1. Combine all the ingredients is a blender or small food processor. Process until smooth

Finish the Pretzels

  1. Place 2 quarts of water and baking soda in a large pot and bring it to a boil while shaping the pretzels.
  2. Preheat the oven to 425°F regular. Line 2 baking sheets with parchment paper and coat the parchment paper with vegetable oil.
  3. Turn the dough out onto a floured surface and divide into 12 equal pieces.
  4. 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"
  5. 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.
  6. 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).
  7. Set the boiled pretzels onto a cooling rack and allow them the drain while you boil the remaining pretzels.
  8. Transfer the pretzels to the baking sheets (lined with oiled parchment). Brush each pretzel with egg white and sprinkle with pepitas and coarse salt.
  9. Bake until puffed and golden brown, about 15 minutes, turning the sheets halfway through baking so they brown evenly.
  10. Enjoy them warm with dip.

Notes

You can use fresh pumpkin puree instead of canned. If the fresh puree is very moist you may need to adjust the amount of flour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Goya Pepper Chiles Chipotle 7 Ounce 
    Goya Pepper Chiles Chipotle 7 Ounce 
  • Organic Pumpkin Seeds, 2 Lbs
    Organic Pumpkin Seeds, 2 Lbs
  • Vollrath Wear-Ever Half-Size Sheet Pans
    Vollrath Wear-Ever Half-Size Sheet Pans
  • Reynolds Non-Stick Baking Parchment Paper Sheets
    Reynolds Non-Stick Baking Parchment Paper Sheets
  • KitchenAid 5-Qt. Stand Mixer 
    KitchenAid 5-Qt. Stand Mixer 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Eileen Gray
Category: Breads

Filed Under: Breads, Recipes

Previous Post: « Mexican Sangria Made with Tequila
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Reader Interactions

Comments

  1. Mayuri Patel

    September 23, 2016 at 5:27 am

    Heard of ginger ale but not pumpkin ale. Pretzels look so tempting and making them with pumpkin puree, that’s a different flavour all together.

    Reply
    • Eileen Gray

      September 23, 2016 at 9:47 am

      Thanks, Mayuri. The puree not only adds moisture, but a really pretty orange color and a little flavor.

      Reply
  2. Smruti@HerbivoreCucina

    September 19, 2016 at 1:10 pm

    Pretzels with pumpkin puree and pumpkin ale is so amazing! Loved these 🙂

    Reply
    • Eileen Gray

      September 19, 2016 at 3:15 pm

      Thanks!

      Reply
  3. Hezzi-D

    September 15, 2016 at 7:30 pm

    Pretzels with pumpkin and ale? Oh yeah!

    Reply
  4. sharanya

    September 15, 2016 at 7:30 am

    Beautiful pretzels…….. Lovely colour……

    Reply
    • Eileen Gray

      September 15, 2016 at 9:51 am

      Thanks!

      Reply
  5. sneha datar

    September 14, 2016 at 2:27 am

    Pretzels are so beautifully done, they are just waiting to be picked.. prefect.

    Reply
    • Eileen Gray

      September 14, 2016 at 9:59 am

      Thanks Sneha!

      Reply
  6. Karen

    September 14, 2016 at 1:14 am

    These are soooo cool! Love them. I had no idea that this ale existed, but your pretzels look simply outstanding. I’m so impressed!!!

    Reply
    • Eileen Gray

      September 14, 2016 at 9:59 am

      Thanks, Karen.

      Reply
  7. Amy

    September 13, 2016 at 10:56 pm

    Soft pretzels are my weakness! They are so fun to make but man, once i start eating them I just cannot stop! These look super delicious!

    Reply
  8. Amy

    September 13, 2016 at 10:56 pm

    Soft pretzels are my weakness! They are so fun to make but man, once i start eating them I just cannot stop! These look super delicious!

    Reply
    • Eileen Gray

      September 14, 2016 at 9:59 am

      Thanks, Amy. It is hard to eat just one (or two)!

      Reply
  9. Anne@ASaladForAllSeasons

    September 13, 2016 at 9:28 pm

    Oh my gosh, Eileen! I want one ( or two) of these right now! They look awesome. What a really creative way to bring in the pumpkin spice flavor. I’m glad that you went savory! 🙂

    Reply
    • Eileen Gray

      September 13, 2016 at 10:44 pm

      Thanks, Anne. It is hard to stop at just one.

      Reply
  10. Holly

    September 13, 2016 at 6:44 pm

    You made such perfect pretzels! I love the addition of the pumpkin puree and the ale– a delightful autumn combination.

    Reply
    • Eileen Gray

      September 13, 2016 at 6:51 pm

      Thanks, Holly!

      Reply
  11. Pavani

    September 13, 2016 at 3:37 pm

    Wow, those pretzels look sooooo soft and soooo pretty. Love the use of pumpkin ale in them.

    Reply
    • Eileen Gray

      September 13, 2016 at 4:36 pm

      Thanks, Pavani!

      Reply
  12. Wendy, A Day in the Life on the Farm

    September 13, 2016 at 10:05 am

    oooohhhh, I’m loving these soft chewy pretzels made with ale.

    Reply
    • Eileen Gray

      September 13, 2016 at 4:35 pm

      Thanks, Wendy!

      Reply

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