Today the #BreadBakers are celebrating that harbinger of fall, the pumpkin! 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.
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. So when I saw the theme for this month’s #BreadBakers event was pumpkin I decided it was time to jump on the Pumpkin Spice bandwagon.
Hmmm…Pumpkin Sweet or Pumpkin Savory?
I used a Pumpkin Spice Ale made by a local craft brewer to make savory Pumpkin Spice Ale Soft pretzels (Nope, haven’t been paid by the brewer – just happened to buy the ale) 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.
Have you been staying out of the kitchen because it’s too hot in the summer? Well, now is a great time to get baking again. These Pumpkin Spice Ale Soft Pretzels are the perfect snack for your game-day party or tailgating.
- 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
- 1/3 cup baking soda
- 1 egg white, lightly whisked
- Pepita seeds and kosher salt for garnish (chop the seeds if they're very large)
- 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)
- 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.
- 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.
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.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 20 Carbohydrates: 5g Protein: 1g
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Thanks to Kylee of Kylee Cooks for hosting today’s event. Check out this cornucopia of delicious pumpkin bread recipes…
- Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
- Brown Butter & Pumpkin Seed Scones by Food Above Gold
- Cinnamon Pumpkin Quick Bread by Food Lust People Love
- Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D’s Books and Cooks
- Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen’s Kitchen Stories
- Italian Pumpkin Bread by Mayuri’s Jikoni
- Lal Bhoplyachya Gharge by Sneha’s Recipe
- Nutella Swirl Pumpkin Bread by Plated Cravings
- Pumpkin Bread with Cream Cheese Swirl by A Baker’s House
- Pumpkin Cardamom Buns by Sara’s Tasty Buds
- Pumpkin Chocolate Babka by House of Nash Eats
- Pumpkin Cornbread by Cindy’s Recipes and Writings
- Pumpkin Dinner Rolls by A Day in the Life on the Farm
- Pumpkin Muffins with Cream Cheese Filling by Cook’s Hideout
- Pumpkin Pepita Muffin Tops by A Salad For All Seasons
- Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
- Pumpkin Raisin Scones by Palatable Pastime
- Pumpkin Ricotta Pull Apart Buns by Food Smart Mom
- Pumpkin Sour Cherry Sourdough Bread by A Shaggy Dough Story
- Pumpkin Spice Ale Soft Pretzels by Baking Sense
- Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
- Pumpkin Spice Swirl Quickbread by Baking in Pyjamas
- Multigrain Pumpkin Bread by Herbivore Cucina
- Two Tone Pumpkin Bread by Passion Kneaded
- Whole Wheat Pumpkin Sandwich Loaf by Gayathri’s Cook Spot
- Yeasted Pumpkin Bread by Veena’s Vegnation
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.