These Pumpkin Soft Pretzels are soft and pillowy on the inside, golden brown on the outside, and served with a tangy Pomegranate Honey Mustard. The perfect fall treat!
I can’t remember the last time I had a soft pretzel before today, but I’m willing to bet it was a.) at the movies, b.) at a sporting event of some sort, or c.) at the fair.
While we all know I LOVE my carbs, I typically try to save my carb allotment for the complex variety, keeping refined ingredients to a minimum. However. There are some recipes that are better left uncompromised, saved for an indulgent rainy day when you can enjoy every last ounce of that gluten, and this recipe is definitely one of them.
Canned pumpkin adds both a subtle, fallsy flavor to these babies, and makes the pretzels a little less devoid of nutrients with its sweet, sweet Vitamin A.
My initial thought was to serve these with a cheese sauce like they do at concession stands, but (for once, and much to my disappointment) cheesy didn’t quite fit.
The Pomegranate Honey Mustard sauce, though? Perfection.
The pomegranate’s tanginess adds such a unique twist to standard honey mustard, and the vibrant flavors play well with the subtleness of the pretzels. And let’s be honest – it’s just, like, really pretty to look at, isn’t it?
These Pumpkin Soft Pretzels actually aren’t as big of an undertaking as you might think (especially if you coerced your gentleman suitor into helping you with the boiling process… ahem).
All told, I spent less than an hour from start to finish, which is NOT BAD for how fancy these guys look, right? And let me just say that I am basically a pretzel-shaping QUEEN. After the first pretzel’s dignity was sacrificed to my experimentation, the rest came out beautifully. Go me! Humble, AND pretzel-adept. 😉
- For the pretzels:
- 1 packet (2¼ tsp) instant yeast
- 3 tbsp honey
- 1¼ cup warm water
- 4½ cups all purpose flour
- ⅔ cup pumpkin puree
- ½ tsp salt
- course sea salt (for the top)
- 1 egg, beaten
- For the baking soda boil:
- 6 cups water
- ⅓ cup baking soda
- For the Pomegranate Honey Mustard
- 3 tbsp honey
- seeds from ½ pomegranate
- ⅓ cup dijon mustard
- Preheat oven to 400 degrees F.
- Begin by whisking together the yeast, water and honey. Let sit for 10-15 minutes at room temperature.
- Afterwards, add the flour, pumpkin puree and ½ tsp of salt. Mix well by hand until a dough forms.
- Turn out the dough onto a floured surface and lightly knead before forming into a large ball. Let the dough sit for 15 minutes.
- Once the dough is ready, divide it into 8 even pieces. Roll each piece into a long rope (about a foot and a half in length), and then shape your pretzels.
- Heat 6 cups of water to a boil, and then slowly whisk in the baking soda.
- One at a time, add the pretzels to the boiling water. Let boil for 20-30 seconds, then removed with a slotted spoon. Let drain on some paper towels before placing on a baking sheet sprayed with cooking spray.
- Brush each pretzel with the beaten egg, and sprinkle lightly with course sea salt.
- Bake for 13-15 minutes, or until golden brown.
- To make the Pomegranate Honey Mustard, add the pomegranate seeds, honey and dijon mustard to a blender or food processor and blend until smooth.
- Serve pretzels warm.