Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
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Cinnamon Sugar Pumpkin Pretzels

I’m a sucker for pretzels, especially when they’re soft, slightly chewy, and being coated in cinnamon and sugar never hurts. These Pretzels are so delicious and a super fun treat to make for this time of year. They have a subtle hint of pumpkin from the pumpkin puree and pumpkin pie spice and are not overly sweet.

You can dip these in a warm chocolate ganache or caramel sauce too. The recipe is easy to follow and requires basic ingredients. I hope you enjoy these as much as I did.

Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

Making The Pretzel Twist

Don’t let this part intimidate you! Making a pretzel twist is easier than you think. See the step by step pictures below to help guide you when trying it out on your own.

Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer
Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

I don’t recommend turning this recipe is savory pretzels with large pretzel salt. The texture of these pretzels are more fluffy and chewy then a traditional baked pretzel since this is the style recipe we’re after. Traditional soft pretzels soak for a couple seconds to a minute in a “baking soda bath” which helps to give them that chewy texture and slightly crisp and browned outside.

Mixing The Dough

Be sure to keep an eye on your dough while it’s mixing especially after adding in the liquid yeast mixture. It will not combine immediately but you want to be sure not to over mix the dough as well. As mentioned in the recipe, use a silicone spatula to help guide the dough in the center of the bowl towards the tip of the dough hook to help the dough come together.

Cinnamon Sugar Pumpkin Pretzels | The Squeaky Mixer

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Cinnamon Sugar Pumpkin Pretzels

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 2 votes
Servings

12

servings
Cooking time

12

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1/4 cup warm water (roughly 100 degrees F)

  • 2 1/4 tsp. active dry yeast

  • 2 tsp. granulated sugar

  • 4 1/2 cups flour (plus more if needed)

  • 1 cup water

  • 1/2 cup pumpkin puree

  • 1/2 tsp. salt

  • 1 tsp. pumpkin pie spice

  • Cinnamon Sugar Coating
  • 1/4 cup unsalted butter, melted

  • 1 cup granulated sugar

  • 1 1/2 Tbsp. cinnamon

Directions

  • In a small bowl, combine the warm water, yeast and sugar. Let sit for about 5 minutes.
  • In the bowl of a stand mixer fit with the dough hook attachment, mix together the flour, 1 cup of water, pumpkin puree, salt, and pumpkin pie spice. Mix just until a large, thick dough ball forms.
  • Add the yeast mixture to the bowl of the flour mixture and mix on low speed to combine the two mixtures together. Continuously use a silicone spatula to help the dough hook to mix the dough together nicely. If the dough appears to be too sticky, sprinkle in a bit of flour (1 tablespoon at a time) until a cohesive dough forms. This should only take 4-5 minutes. Do not over work your dough.
  • Transfer the dough into a greased bowl (you can use cooking spray or olive/ vegetable oil). Cover the dough with plastic wrap then let sit for at least one hour or until the dough has doubled in size.
  • Once the dough has had enough time to sit, transfer the dough to your work surface and use a sharp knife or bench scraper to cut the dough into 12 equal pieces (they do not have to be exactly the same size, just do your best to cut them as close in size as possible).
  • Next, one piece of dough at a time, roll out each into a long log about 18 inches long.
  • Shape the long log into a “U” shape then cross one end of the log diagonally across the “U”. Repeat that step with the other end of the dough log. Use these images to help guide you.
  • Use a bit of water to help “glue” the ends of the log into the pumpkin shape so they hold together nicely.
  • Transfer the pretzels to two cookie sheets fit with parchment paper and let them sit for one hour to proof and puff up at room temperature.
  • Preheat the oven to 400 degrees F. Bake one tray at a time for 10-12 minutes or until golden brown.
  • Melt the butter in a microwave safe bowl.
  • In a separate bowl mix together the cinnamon and sugar until well combined.
  • Once the pretzels have finished baking, use a pastry brush to brush on the melted butter. Right after, sprinkle and dip the pretzels in the cinnamon sugar mixture to coat them evenly.
  • Store these in an airtight container or zip lock bag for up to one week or freeze for up to two months. Enjoy!

Did you make this recipe?

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5 Comments

    1. I’ve never used a bread maker so I’m not 100% sure but if it has a dough hook attachment I don’t see why it wouldn’t work. I would just keep a close eye on the dough and keep an eye out for the look and texture of the dough to make sure it’s not being over worked šŸ™‚