Pumpkin Praline Soft Pretzels Recipe

Name: Pumpkin Praline Soft Pretzels
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 7-8 pretzels
Ingredients: 1/2 cup (100 grams) packed light brown sugar; 1/4 cup (60 grams) unsalted butter; 3 Tablespoons (45 ml) milk (any kind, any fat content); 1 Tablespoon pumpkin puree; 1 cup (120 grams) confectioners' sugar; 1 packet Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons instant dry yeast); 1 and ½ cups (360 ml) warm water (approximately 110-115F degrees); 1 teaspoon salt; 1 Tablespoon (15 grams) packed light brown sugar; 4 – 4.25 cups (500-530 grams) all-purpose flour (measured correctly); 9 cups (2,160 ml) water; 1/2 cup baking soda; 2 Tablespoons (30 grams) butter, melted; 1/3 cup (42 grams) granulated sugar; 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg (or use pumpkin pie spice)

Ingredients

1/2 cup (100 grams) packed light brown sugar
1/4 cup (60 grams) unsalted butter
3 Tablespoons (45 ml) milk (any kind, any fat content)
1 Tablespoon pumpkin puree
1 cup (120 grams) confectioners' sugar
1 packet Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons instant dry yeast)
1 and ½ cups (360 ml) warm water (approximately 110-115F degrees)
1 teaspoon salt
1 Tablespoon (15 grams) packed light brown sugar
4 – 4.25 cups (500-530 grams) all-purpose flour (measured correctly)
9 cups (2,160 ml) water
1/2 cup baking soda
2 Tablespoons (30 grams) butter, melted
1/3 cup (42 grams) granulated sugar
1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg (or use pumpkin pie spice)

	PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 7-8 pretzels

Instructions

Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or a silicone baking mats. Set aside.
Make the praline topping first: 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 to boil 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.
Make the pretzels: Whisk the yeast in 1.5 cups warm water. Allow to almost fully dissolve, 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 dough is thick and no longer sticky. Do not add too much flour or the pretzels will not be soft. After 3-4 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 into a ball. With a sharp knife, cut into 7-8 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 20-30 seconds. Any more than that and your pretzels will have a metallic taste. The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with the rest of the pretzels.
Bake for 10 minutes. During that time, make the topping by melting 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.
Make ahead tip: Unglazed pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.