Pumpkin Pretzels

4 servings

40 minutes

Pumpkin pretzels are an original variation of classic German baking, combining traditional flavor with autumnal notes of pumpkin. Their history traces back to ancient Bavarian bakers' recipes, where special attention was given to airy dough and a golden crust. Pumpkin puree adds softness and a light sweetness to these pretzels, creating a harmonious blend with the crispy crust sprinkled with sea salt. With their rich aroma and intense flavor, pumpkin pretzels are perfect for cozy autumn evenings as well as festive treats. They can be served with hot apple cider or butter, turning each tasting into true delight. These aromatic and nutritious products will complement any table and become a favorite treat for connoisseurs of unusual flavors.

Energy value per serving

• Calories: 500.8
• Proteins: 10.8g
• Fats: 16.3g
• Carbohydrates: 78.8g

Ingredients

• Water: 8 glass
• Dry yeast: 2 tsp
• Sugar: 1 tbsp
• Pumpkin puree: 1 glass
• Vegetable oil: 0.3 glass
• Wheat flour: 2.5 glass
• Sea salt: 1 tbsp
• Soda: 0.3 glass

Cooking steps

1. In a large bowl, mix half a cup of warm water, yeast, and sugar. Let it sit for about 10 minutes until the yeast starts to foam.

   Required ingredients:

   • Water: 8 glasss
   • Dry yeast: 2 teaspoons
   • Sugar: 1 tablespoon

2. Add pumpkin puree and mix. Then add butter and mix again. Add a cup of flour and salt, and mix well once more. Add the remaining flour half a cup at a time — the dough should be soft and easily roll into a ball. Usually, 2.5 cups of flour is enough.

   Required ingredients:

   • Pumpkin puree: 1 glass
   • Vegetable oil: 0.3 glass
   • Wheat flour: 2.5 glasss
   • Sea salt: 1 tablespoon
   • Wheat flour: 2.5 glasss

3. Knead the dough well and let it rest in a warm place for one to two hours: during this time it should approximately double in size.

4. After the dough has risen, knead it well again and divide it into 16 equal parts.

5. Roll each piece thinly (about 50-60 cm long) and fold into a pretzel.

6. Place the pretzels on a baking sheet, cover with a towel, and let them sit in a warm place for about half an hour.

7. Preheat the oven to 220 degrees. Dissolve 1/4 cup of soda in 8 cups of water and bring to a boil.

   Required ingredients:

   • Soda: 0.3 glass
   • Water: 8 glasss

8. Carefully dip each pretzel in boiling water for 10 seconds and return to the baking sheet.

9. Brush the pretzels with vegetable oil, sprinkle with sea salt, and bake for 15-20 minutes.

   Required ingredients:

   • Vegetable oil: 0.3 glass
   • Sea salt: 1 tablespoon