Ingredients

The following ingredients have 4 Servings
  • 2 1/4 tsp active dry yeast ((1 packet))
  • 1/2 cup warm water ((between 100-110 degrees))
  • 1 cup + 1/2 Tbsp granulated sugar, (divided)
  • 1 tsp salt
  • 1 cup pumpkin beer
  • 3 1/2-4 cups all-purpose flour
  • 1/4 cup baking soda
  • 1 large egg, (lightly beaten)
  • 5 Tbsp unsalted butter, (melted)
  • 1 cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Instruction

  • In a large bowl, sprinkle yeast over ½ cup of warm (around 100-110 degrees) water. Let rest for about 5 minutes
  • Stir in 1/2 Tbsp sugar and salt. Pour in beer (it will likely get frothy).
  • With a wooden spoon, stir the flour in one cup at a time until you've added 3 cups. Add another 1/2 cup and continue mixing. If dough is still sticky, continue adding flour a little at a time, up to 1/2 cup as needed.
  • Knead dough on a lightly floured surface for about 5 minutes (alternatively, you can throw it in your stand mixer with the dough hook for about 2 minutes). Place kneaded dough into a lightly oiled bowl in a warm area, cover with a kitchen towel, and let sit for about an hour to rise.
  • When dough is done rising, bring 8 cups of water and 1/4 cup baking soda to a boil. Line two baking sheets with parchment paper (or Silpats) and preheat oven to 425 degrees.
  • While water is boiling, divide dough into equally-sized 12 balls. Take one dough ball and roll it into a rope (about 15-20 inches long). Shape the rope into a pretzel by forming into a "u" and crossing one end down, followed by the other end.
  • Drop pretzels (you can do a couple at a time) into the boiling water for about 30 seconds. Remove pretzels from water with slotted spoon and let excess water drip off. Place pretzels onto prepared baking sheets.
  • Brush each pretzel with lightly beaten egg and bake for 10-12 minutes, until pretzels are golden. Remove from oven and place on cooling rack.
  • In a medium bowl (large enough that pretzel can be dipped in), mix together 1 cup sugar and cinnamon. Put melted butter in a second medium bowl. Dip each pretzel into the melted butter and then directly into the cinnamon sugar mixture to coat.
  • I recommend waiting to coat pretzels in cinnamon sugar until ready to enjoy. Store pretzels in an airtight container at room temperature for 3-4 days.