Name: Pumpkin Praline Soft Pretzels Recipe
Prep time: 45 min
Cook time: 15 min
Yield: 8
Ingredients: For the Pumpkin Praline:; ½ cup packed light brown sugar; ¼ cup unsalted butter; 3 tbsp milk; 1 tbsp pumpkin puree; 1 cup confectioners’ sugar; For the Basic Pretzel Dough:; 1 packet Red Star Platinum yeast; 1½ cups warm water; 1 tsp salt; 1 tbsp packed light brown sugar; 4¼ cups all-purpose flour; 9 cups water; ½ cup Baking Soda; For The Topping:; 2 tbsp unsalted butter; ⅓ cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground cloves; ½ tsp ground nutmeg

How To Make Pumpkin Praline Soft Pretzels

This is not your ordinary pretzel recipe. It comes with a healthy twist made with pumpkin. You can have these pumpkin praline pretzels as snacks.

Preparation: 45 minutes

Cooking: 15 minutes

Total: 1 hour

Serves:

Ingredients

For the Pumpkin Praline:

½cuppacked light brown sugar,(100 grams)
¼cupunsalted butter,(60 grams)
3tbspmilk,(45 ml) any kind, any fat content
1tbsppumpkin puree
1cupconfectioners’ sugar,(120 grams)

For the Basic Pretzel Dough:

1packetRed Star Platinum yeast,(2¼ teaspoon of instant dry yeast)
1½cupswarm water,(360 ml) approximately 110 degrees F (43°C) to 115 degrees F (46°C)
1tspsalt
1tbsppacked light brown sugar,(15 grams)
4¼cupsall-purpose flour,(500 to 530 grams) spoon & leveled
9cupswater,(2,160 ml)
½cupBaking Soda

For the Topping:

2tbspunsalted butter,(30 grams) melted
⅓cupgranulated sugar,(42 grams)
1tspground cinnamon
½tspground cloves
½tspground nutmeg

Instructions

Preheat oven to 425 degrees F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Praline topping:

Add the brown sugar, butter, and milk to a small saucepan over medium heat. Continuously whisk the mixture until smooth and bring to a boil. Allow boiling for 1 minute without stirring.
Remove from heat and stir in the pumpkin and confectioners’ sugar until smooth. Set aside and allow to thicken for at least 20 minutes.

Pretzels

Whisk the yeast in 1½ cups of warm water. Allow to almost fully dissolve for about 1 minute. Whisk in the salt and brown sugar until combined. Slowly add the flour 1 cup at a time.
Mix with a large spoon until the dough is thick and no longer sticky. Do not add too much flour or the pretzels will not be soft.
After 3 to 4 cups of flour, poke the dough with your finger. If it bounces back, it is ready to knead. If not, add a bit more flour.
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape it into a ball. With a sharp knife, cut into 7 to 8 sections.
Roll each section into a 20-inch rope with an even diameter. Take the ends of the rope and form a giant U shape. Take the ends, twist them, and bring them in towards yourself creating a pretzel shape.
Whisk 9 cups of water and the baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20 to 30 seconds.
Lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto a prepared baking sheet. Repeat with the rest of the pretzels.
Bake for 10 minutes.

Topping:

Melt the butter in a small bowl. Mix the granulated sugar and spices together in another small bowl.
Remove the pretzels from the oven and brush each top with the melted butter and generously sprinkle with the sugar/pumpkin spice mixture.
Place back into the oven and bake for another 5 minutes. Remove from the oven and sprinkle with more sugar/pumpkin spice if desired.
Drizzle the praline on top of each pretzel. Serve warm or at room temperature.
Pretzels may be stored in an airtight container in the refrigerator for up to 3 days.