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Jump to recipeI know I know. Not everything has to be pumpkin inspired in October. I completely understand that pumpkin can be an acquired taste and while some of us may loathe the idea of pumpkin flavored refreshments I dare you to try this recipe! These pretzels boast more of that warm, soft pretzel flavor than they do pumpkin. I can promise you that! Originally I wanted to create a pumpkin flavored cheese dip and it just was not family approved so we nixed it. I’ll always be honest about whether the recipes I create/try are taste-worthy for the whole family or if they’re more of an add it to the pig slop for “mama pig.” My mother in law has a huge female hog and we call her mama pig. Every once in awhile we try and save leftovers for her. Now on to the warm pumpkin beer pretzels because I know thats why you’re here! Scroll down for the printable recipe!
Ingredients
- 1 cup warm water
- 2 tbsps light brown sugar
- 2 1/4 tsp active dry yeast
- 1 cup pumpkin beer
- 1/2 cup melted butter
- 1 1/2 tsp salt
- 4 1/2 cups all purpose flour
- 1/4 cup baking soda
- 1 egg (whisked for egg wash)
- coarse salt (or pretzel salt if you can find it)
Instructions
- 1.) combine the warm water, yeast and brown sugar (either in a bowl or a stand mixer, if your hand mixer has the dough hook attachment that works fine). Let this mixture sit for 5 minutes
- 2.) After 5 minutes add the beer, melted butter, salt and flour. Mix this all on a low setting until combined. Increase the hand mixer or stand mixer slowly until medium/high setting. You’ll know it’s done with it all looks well combined and smooth.
- 3.) on a floured surface, knead your dough into a ball. Add flour as needed. Grab a bowl and coat it with avocado oil (or vegetable oil) and add your dough ball. Turn the dough around a couple times to cost it. Cover with a towel and let rise for about an hour in a dark (warm or room temp) place.
- 4.) preheat your oven to 425 and grab a large pot and fill with water (you need at least 9 cups of water, I just fill the pot to almost full, not to where the water will boil over though).
- 5.) When your dough is ready, start boiling your water. While the water comes to a boil, split your dough into 8-12 pieces, depending how big you want your pretzels. You can also get creative here and make pretzel bites or sticks! Add flour to your dough as needed and roll them out into long strips. I don’t try to make them perfect by any means. Form your strips into pretzels (see video for a how to on how I form them).
- 6.) add your baking soda to the boiling water (careful because it bubbles up quite a bit). Boil your pretzels for 30 seconds (2 or 3 at a time depending how big your pot is). Set pretzels on a well greased baking sheet. Brush all your pretzels with the egg wash and add your coarse salt (or pretzel salt). Bake pretzels for about 10-20 minutes depending on the size of your pretzels. You’ll know they’re done when they reach that golden brown color. Remove from oven, let cool just a bit and enjoy while they’re warm!