These pumpkin pretzel bites are a fun snack that combines soft pretzel goodness with delicious pumpkin flavor. They have a lovely golden brown color and a delightful chewy texture!
They’re perfect for sharing, but I won’t judge if you keep them all to yourself! 😄 I love enjoying these bites with a sprinkle of cinnamon sugar or a dip in warm cheese sauce. Yum!
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the pretzel soft and chewy. If you have instant yeast, you can use it instead; just add it directly to the dry ingredients without proofing.
Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling which is sweetened and flavored. If you can’t find pumpkin, butternut squash puree works as a great substitute!
All-Purpose Flour: This flour gives the pretzel its structure. If you want a healthier option, try using whole wheat flour, but keep in mind it may change the texture slightly.
Baking Soda: Adding baking soda to boiling water creates that classic pretzel taste and texture. Don’t skip this step—it’s what sets pretzels apart!
How Do I Ensure My Dough Rises Properly?
Getting your dough to rise is key to fluffy bites. Here’s how to make sure it rises perfectly:
- Use warm water (110°F/43°C) for the yeast—too hot can kill it, and too cool will slow down activation.
- Cover the bowl with a towel to keep it warm while the dough rises.
- Place the bowl in a warm area, like near a window or on top of your oven while preheating.
- Let it rise until it’s doubled in size, which usually takes about 1 hour.
With these tips, you’ll achieve deliciously soft and fluffy pumpkin pretzel bites every time!
How to Make Pumpkin Pretzel Bites
Ingredients You’ll Need:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 2/3 cup baking soda (for boiling water bath)
- 1 tablespoon cinnamon
- 1 tablespoon sugar (for coating)
- Optional: melted butter for brushing
- Optional: glaze or icing (powdered sugar mixed with milk or cream cheese drizzle)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 1 hour for the dough to rise. After that, you’ll need about 15 minutes to cook and bake them. In total, set aside around 1 hour and 35 minutes to make these delicious pumpkin pretzel bites!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes foamy. This means that your yeast is active and ready to go!
2. Mix the Pumpkin Mixture:
Add the pumpkin puree, 2 tablespoons of sugar, and salt to the yeast mixture. Stir everything together until well combined. You’ll have a lovely, fragrant mix!
3. Form the Dough:
Gradually add the flour, one cup at a time, mixing well after each addition. Continue until a soft dough forms. It should be slightly sticky but manageable.
4. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 5-7 minutes. Keep kneading until the dough is smooth and elastic. This helps develop the gluten, which gives the pretzels their chewy texture.
5. Let It Rise:
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and leave it in a warm place to rise for about 1 hour, or until it has doubled in size.
6. Preheat the Oven:
While waiting, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
7. Prepare the Boiling Bath:
Bring a large pot of water to a boil, then carefully add the baking soda. Be cautious—this will cause the water to bubble up!
8. Shape the Pretzel Bites:
Once the dough has risen, punch it down and roll it out to about a 1/2 inch thickness. Cut the dough into bite-sized cubes.
9. Boil the Bites:
Boil the dough bites in the baking soda water for about 30 seconds each, working in batches. Remove them with a slotted spoon and let them drain briefly on paper towels.
10. Bake the Pretzels:
Transfer the boiled bites to your prepared baking sheet. Bake for 12-15 minutes or until they are golden brown and smell delicious!
11. Add the Finishing Touch:
In a small bowl, mix the cinnamon and sugar for coating. While the pretzel bites are still warm, you can brush them with melted butter and roll them in the cinnamon sugar for extra sweetness and flavor!
12. Serve and Enjoy:
Arrange your pretzel bites on a serving platter. You can drizzle them with glaze or serve them with a dip like cream cheese frosting or maple glaze. Enjoy them warm for the best experience!
These pumpkin pretzel bites have a delightful chewy interior with a dusting of sweet cinnamon sugar on the outside, making them a perfect autumn snack or a fun treat for holiday gatherings!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling. It saves time and still gives you that great flavor!
What If I Don’t Have Active Dry Yeast?
If you only have instant yeast, you can substitute it directly without proofing it first. Just mix it in with the other dry ingredients, and you’ll be good to go!
How Can I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just reheat in the oven or microwave before enjoying!
Can I Make The Dough Ahead of Time?
Yes, you can prepare the dough in advance. After kneading, let it rise until doubled in size, then punch it down and wrap it tightly in plastic wrap. Refrigerate for up to 24 hours. Bring it back to room temperature before continuing with the boiling and baking steps.
