Monday, November 3, 2008

Pumpkin Pie Pretzels

These are a bit of a project, but if you have a kid who loves to help bake, you'll have fun making these. I sacrificed a bit of dough for Abby to "shape" as her own pretzel and it kept her entertained while I did the rest! These are lovely and yummy and soft - a great snack.

Pumpkin Pie Pretzels

1 tsp rapid rise (or instant) yeast
3 cups bread flour
1/2 cup canned pumpkin
3/4 cup warm (about 110 degrees) milk
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch cloves
2 Tbsp honey
2 Tbsp maple syrup
1 tsp salt

Using a dough hook, mix all of the ingredients together in a stand mixer for about 5 minutes, until a smooth dough forms. Add extra flour, a tablespoonful at a time, if the dough is too sticky. Turn the dough into a bowl coated with oil (I sprayed mine with Pam) and cover with plastic wrap. Set it to rise in a warm room for 1 1/2 hours, until nearly doubled in size. Punch the dough down to deflate, recover it, and let it rise for another 30 minutes, until nearly doubled again.

Make up a baking soda bath: in a large pot, combine water and baking soda (1 tsp baking soda to 2 quarts water) and bring to a boil. Preheat the oven to 450F.

Divide the dough into eight equal chunks. Roll each portion into a long rope, about 15 inches long, 3/4 inch in diameter. Twist it into pretzel shape; repeat with the other portions. Carefully slip each pretzel into the boiling baking soda bath; boil for 30 seconds, flip, and boil another 30 seconds. Remove pretzels with a slotted spoon to drain on paper towels.

Transfer the boiled pretzels to a baking sheet lined with aluminum foil and sprayed with non-stick spray. They won't get much bigger in the oven, so they can be fairly close together. Bake for 12-15 minutes.

I wondered how much it would matter if I skipped the baking soda bath, so I did some pretzels in the bath and some I just baked after shaping. The bathed ones (like the pretzel on the right, below) had a crispy, shiny exterior, like you expect from a pretzel. The baked ones (pretzel on the left) were just kind of like dinner rolls. So, I say, give your pretzels a bath!


Gis said...

Ey dears :D hihi :D Just passing by to invite you to our just released contest :D I thought you guys could enter with a recipe, since you make so awesome ones :D Prize list is really big :D :D :D

C. Beth said...

Now those sound good! We may have to make those as a fun food project this week. Thanks!

Ana Mitra said...

Yum! We made these today, and they are delicious. I used 2 cups King Arthur white whole wheat flour, and 1 cup King Arthur unbleached all purpose flour. Both kids are gobbling them down. Cec (10 months) keeps crawling over and begging for more.

Kara said...

So happy the girls liked them, Ana! :-)