Easy Pumpkin Pretzels That Actually Taste Like Fall

Soft homemade pretzels are already a treat worth making from scratch, and adding pumpkin puree to the dough takes them somewhere special. These pumpkin pretzels have a tender, chewy crumb, a deep golden crust from a baking soda bath, and just enough warm spice to make your kitchen smell like the best version of October. They're not overly sweet, which means you can dip them in cream cheese frosting, honey butter, or a sharp cheddar sauce depending on your mood.

This recipe works for a weekend baking project, a fall gathering, or honestly just a Tuesday when you want something homemade and satisfying. The dough is forgiving, the shaping is easier than it looks, and the whole process from mixing to eating takes about an hour and forty-five minutes.

What You Need

For the baking soda bath, you need eight cups of water and half a cup of baking soda. This is what gives pretzels their chewy, slightly crisp exterior with that signature pretzel flavor.

For finishing, you'll want one egg beaten with a tablespoon of water for the egg wash, and coarse sea salt for topping. If you want to lean sweet, cinnamon sugar is lovely here instead.

For dipping, cream cheese frosting or honey butter are both wonderful. A simple cream cheese frosting is just four ounces of softened cream cheese, one cup of powdered sugar, two tablespoons of milk, and a splash of vanilla.

Making the Dough

Start by proofing your yeast. Combine the warm water, brown sugar, and yeast in a large bowl or the bowl of a stand mixer. Stir gently and let it sit for about five minutes until it gets foamy. If it doesn't foam, your water was too hot or too cold, or your yeast is old. Start over rather than push through.

Once the yeast is active, add the pumpkin puree, pumpkin pie spice, and salt. Mix to combine. Add the flour one cup at a time, mixing as you go. The dough will be slightly tacky because of the pumpkin. That's normal. Don't dump in extra flour right away.

Turn the dough out onto a lightly floured surface and knead for about six to eight minutes until it's smooth and elastic. It should bounce back when you poke it. If using a stand mixer, use the dough hook on medium speed for five minutes. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for one hour or until doubled.

Shaping the Pretzels

Preheat your oven to 425 degrees and line two baking sheets with parchment paper. Bring the eight cups of water and half cup of baking soda to a boil in a wide pot.

Punch down the risen dough and divide it into eight equal pieces. Roll each piece into a long rope about 22 inches long. The classic pretzel shape starts with a U, then you cross the two ends over each other twice and fold them down to press onto the bottom of the U. It sounds complicated the first time and then suddenly clicks.

If the dough keeps springing back when you try to roll it, let it rest for two minutes before trying again. The gluten just needs a moment to relax.

The Baking Soda Bath

This step is the difference between a soft bread roll and an actual pretzel. Lower each shaped pretzel into the boiling baking soda water using a slotted spoon or spider strainer. Let it boil for 30 seconds, then lift it out, let the excess water drip off, and place it on the prepared baking sheet.

Work in batches of two or three so you're not crowding the pot. The pretzels will puff slightly in the water. That's what you want.

Finishing and Baking

Brush each pretzel with the egg wash. This is what gives them that deep mahogany color when they bake. Sprinkle with coarse sea salt, or cinnamon sugar if you want something sweeter.

Bake at 425 degrees for 13 to 15 minutes until deep golden brown. Rotate the pans halfway through if your oven runs hot on one side. Let them cool on a wire rack for at least five minutes before eating, though warm is obviously ideal.

If you're making the cream cheese dip, beat everything together until smooth while the pretzels bake. It keeps in the fridge for up to five days.

Storing and Reheating

Fresh pretzels are best the day they're made, but they keep well wrapped at room temperature for two days. To reheat, pop them in a 350 degree oven for five minutes or microwave with a damp paper towel for 20 seconds. They'll soften right back up.

You can also freeze the baked pretzels. Let them cool completely, wrap individually in plastic wrap, and freeze for up to a month. Reheat from frozen at 350 degrees for about ten minutes.

If you want to get ahead, you can shape the pretzels and refrigerate them overnight before the baking soda bath and bake. Pull them out 30 minutes before you're ready to bake, then proceed with the boiling step.

Frequently Asked Questions