These Pumpkin Pretzel Bites are soft, chewy, and full of autumn flavor! With a little sweetness from the pumpkin, they’re perfect for snacking or sharing.
Who can resist warm pretzels? I love dipping them in a bit of icing or just enjoying them plain while watching my favorite fall movies. It’s like a cozy hug on a plate! 😊
Key Ingredients & Substitutions
Water: Make sure it’s warm but not too hot; about 110°F (45°C) is perfect. Cold water won’t activate the yeast, while hot water can kill it. If you don’t have a thermometer, test with your finger – it should feel warm, not hot.
Pumpkin Puree: Canned pumpkin is convenient and gives consistent flavor. If you want a fresh twist, you can roast and puree your own pumpkin. Just make sure it’s not spiced; plain puree is best for this recipe.
Flour: All-purpose flour works great, but if you’re looking for a lighter option, you can try using bread flour for more chewiness. Gluten-free flour can also substitute, but check that it’s suitable for baking.
Baking Soda: Essential for the boiling step that gives pretzels their distinct flavor and color. If you’re out, you can try using lye if you’re feeling adventurous, but it’s less common in home kitchens.
How Do I Get My Pretzel Bites Soft and Chewy?
The key to a great pretzel bite is in the preparation! Here’s how to ensure they turn out perfectly:
- Yeast Activation: Let the yeast sit in warm water until foamy. This means it’s alive and ready to work.
- Kneading: Knead the dough until it’s smooth and elastic, which takes about 5-7 minutes. This develops the gluten that makes pretzels chewy.
- Boiling Process: Boil each piece in the baking soda water for 30 seconds. This is crucial as it affects the texture and flavor. Don’t skip this step!
- Baking: Keep an eye on them as they bake. They should be golden brown when done. Over-baking can lead to dry pretzels.
These steps will guide you to delightful, soft, and chewy Pumpkin Pretzel Bites that everyone will love!
How to Make Pumpkin Pretzel Bites
Ingredients You’ll Need:
For the Pretzel Dough:
- 1 cup warm water (about 110°F/45°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 3/4 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
For Boiling:
- 8 cups water
- 2/3 cup baking soda
For the Cinnamon Sugar Coating:
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar (for coating)
Optional Dipping Sauces:
- Cream cheese frosting or vanilla glaze
- Pumpkin spice caramel sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 hour to let the dough rise, and 12-15 minutes to bake. So, set aside a bit more than an hour and a half to enjoy these delicious bites!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes foamy. This means the yeast is activated and ready to work!
2. Mix in the Ingredients:
Stir in the granulated sugar, pumpkin puree, pumpkin pie spice, salt, and melted butter. Mix well until everything is fully combined.
3. Form the Dough:
Add the flour one cup at a time, stirring to combine after each addition. When the dough gets too stiff to stir, turn it out onto a floured surface. Knead the dough for about 5-7 minutes until it’s smooth and elastic.
4. Let the Dough Rise:
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. This makes your pretzel bites nice and fluffy!
5. Preheat and Prepare to Boil:
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking.
6. Boil the Dough:
In a large pot, bring the 8 cups of water and baking soda to a boil. This step gives pretzels their characteristic flavor and texture!
7. Shape the Bites:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 16×12 inches. Then, cut the dough into 1-inch squares to create bite-sized pieces.
8. Boil the Bites:
Carefully drop the dough pieces, a few at a time, into the boiling baking soda water. Boil them for 30 seconds, then remove them with a slotted spoon and transfer them to the lined baking sheets.
9. Bake the Pretzel Bites:
Bake your pretzel bites in the preheated oven for 12-15 minutes or until they’re golden brown. Keep a close eye on them so they don’t overbake!
10. Add the Cinnamon Sugar Coating:
While the bites are baking, mix the cinnamon and sugar together in a shallow bowl. Once the pretzel bites come out of the oven, brush them immediately with melted butter and toss them in the cinnamon-sugar mixture until well-coated.
11. Serve and Enjoy!
Enjoy your warm, soft Pumpkin Pretzel Bites right away by dipping them in your choice of cream cheese frosting, caramel sauce, or simply enjoying them as is!
Happy snacking! 🍂🥨
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast it until soft, then puree it until smooth. Just ensure it’s plain pumpkin without added spices or sugar.
What Should I Do If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Make sure the water temperature was right (not too hot or cold) when you activated the yeast. If needed, let it rise in a warmer area or preheat the oven to the lowest setting, then turn it off and place your dough inside to rise.
How Can I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag. To reheat, warm them in the oven for a few minutes until heated through.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough and let it rise, then punch it down and store it in the fridge for up to 24 hours before shaping and boiling. Just let it come back to room temperature before continuing with the recipe.
