Pumpkin Beer Pretzels

Hello Lovely,

Happy first day of Fall!!!!!!! I love this time of year because the decorations and recipes are just to DIE FOR!!!! I’ve been saving Autumn themed recipes on Pinterest for about a month now while planning for a signature holiday dish. So far I’m considering making my famous Milk and Cookies cake again this year for Christmas (why mess with perfection) because my North Pole cake of last year was a total disaster. I always have a hard time when making my signature Christmas dish so I hope I don’t have any difficulties when creating my new signature Autumn dish. This wasn’t it, but damn it’s so good, it just could be!

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I saw this recipe on Half Baked Harvest and just HAD to try it! I was super excited to try out my new pretzel mould pan so I didn’t have to physically shape any pretzels like in the video below. I got the pretzel mould from Dollarama in Canada and couldn’t wait to try it out! My boyfriend came over last weekend and we baked cookies while the dough for these pretzels were rising. It was the perfect date night.

Before I go any further I’ve never made pretzels before so when we took the pretzels out of the oven, they had risen so much that they completely lost their shape. We laughed so hard, but I was still proud.

Now when I first saw this recipe, I thought it had actual pumpkin in it, but it used pumpkin beer, which I’ve never heard of (I used Budweiser). So I knew I needed to change the recipe. Here’s the thing, I forgot the recipe didn’t have actual pumpkin in it until the dough was almost done rising. My boyfriend said there was no way I could add the pumpkin (has he met me?) When I started separating the dough to make the pretzel shape, I spread it out on a cutting board, then spread a thin layer of pureed pumpkin in it. After that I rolled it back and tried to shape it like a pretzel before putting it in the mould. I didn’t realise I was using too much dough per cavity, but now I know better for next time.

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Taste? Very doughy (again I probably used too much dough per cavity). I couldn’t really taste the pumpkin or the beer (to me it just taste like bread) but my boyfriend said he tasted the pumpkin. I was greatly disappointed. I thought this would’ve been an amazing tasting dessert, but I felt like I was just eating bread. I tried salting it, but the salt went everywhere EXCEPT the pretzel 🤦🏾‍♀️. I think this recipe is worth making again and here’s what I would do differently: a) use a stout beer like Guinness for a stronger flavour, b) add the pumpkin to the melted butter so the flavour is actually infused, and c) use less dough per mould. But I’m still excited about Fall so I’m going to keep experimenting with more pumpkin flavoured treats

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Pumpkin Beer Pretzels

INGREDIENTS

  • 1/2 cup warm water

  • 2 tablespoons light brown sugar

  • 2 1/4 teaspoons active dry yeast

  • 1 cup pumpkin beer or any beer you love

  • 1/2 cup (1 stick) unsalted butter melted

  • 1 1/2 teaspoons kosher salt

  • 4 1/2 cups all-purpose flour

  • 1/4 cup baking soda for boiling the pretzels

  • 1 egg beaten, for brushing before baking

  • coarse sea salt or pretzel salt

INSTRUCTIONS

  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

  2. Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

  3. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

  4. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 10 to 15 minutes or until pretzels are golden brown.