Pumpkin Beer Soft Pretzels
Like pumpkin beer? Then you’ll LOVE these homemade soft pretzels, with real pumpkin and pumpkin beer right in the dough! Brushed with melted butter and dusted with pumpkin spice sugar, they’re a fun and delicious seasonal fall treat!
Today is a special day because we are celebrating a fellow blogger with a baby on the way!
You know I’ve done the virtual baby shower thing many times before here on Baking a Moment, but today it’s a little different because this time, that fellow blogger is a guy.
We’re celebrating David from Spiced Blog today! And his wife Laura, and their little oven bun, who’ll be making his appearance very soon.
So it’s dude food all around and plenty of it! Be sure to scroll all the way down so you can see the whole list of all the fabulous fella-treats that my peeps are bringing to the party.
When I think of dude food, a few things spring to mind, one of which is definitely beer. I’ve yet to meet a guy that doesn’t love beer. And at this time of year, it’s all about the pumpkin brews. I just love the roast-y flavor and subtle hint of cinnamon spice that you get with a seasonal pumpkin ale!
So you’ve heard of beer soft pretzels, I’m sure. This recipe does them one better by using your favorite seasonal pumpkin brew, right in the dough! We’re even going to take it a step further by adding real pumpkin puree. It gives these homemade pretzels a great color and a really nice soft and moist texture.
The bread dough itself is super-simple to make. It’s really kind of a dump-and-stir situation. You end up with a really silky dough that smells amazing (slightly tangy), and is really fun to work with. Roll it into long ropes and then twist!
Once they’re all shaped, you just let them rise for a bit, and then drop them in a pot of simmering water with a few tablespoons of baking soda added. This quick bath is what gives a soft pretzel it’s signature flavor and deep nutty-brown color.
Let them drain on clean towels and then bake them up in the oven! After they’re cooled a bit, you can brush them with a little melted butter and coat them in the most incredible sweet/salty pumpkin spice sugar. Move over, Auntie Anne’s!
I think these pumpkin beer soft pretzels would make THE perfect game day snack. Especially at this time of year when it’s all about the pumpkin!
Now let’s all drool over all the delicious offerings at this baby shower!
Chocolate Bacon Toffee by Bakerita
Pumpkin Beer Soft Pretzels by Baking A Moment
No Bake Salted Caramel Apple Slice by The Big Man’s World
Philadelphia Cheesesteak – Southern Style by Beer Girl Cooks
Shredded BBQ Chicken Nachos by Blahnik Baker
Cinnamon Churros by Cooking With Manali
Grilled Brown Butter Burgers with Swiss + Boubon Mushrooms by Cooking for Keeps
Cider Braised Brisket by Foodness Gracious
Ham Potato and Corn Chowder by Gather For Bread
Mini Croques Monsieur Sandwiches by Hip Foodie Mom
Wolfpack-Style Meatballs by The Iron You
Pecan Praline Popcorn by Jem Of The South
No Bake Pumpkin Cheesecake Pecan Tarts by Kevin Is Cooking
Maple Sriracha Pulled Pork Mini Pies by Life Made Sweeter
Vanilla Almond Snowball Cake by Pizzazzerie
Cinnamon Bacon Donuts by Runnin Srilankan
Buffalo Garlic Knots by Shared Appetite
Spicy Butternut Bacon Deviled Eggs by Snixy Kitchen
Maple Bourbon Bacon Chocolate Donuts by URBAN BAKES
Vegan White Pizza with Spinach & Basil by Whisk & Shout
Now be sure and head over to Spiced Blog and give David and Laura your best wishes!
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Pumpkin Beer Soft Pretzels
For the Pumpkin Beer Soft Pretzel Dough
- Place the beer, pumpkin puree, and brown sugar in a large bowl, and heat in the microwave in 15 second increments, until very warm (but not hot).
- Stir together, then sprinkle the yeast on top and set aside for 5 minutes, or until the yeast has fully dissolved.
- Add the oil and salt, and stir in 4 cups of flour. Mix until the dough forms a ball and pulls away from the sides of the bowl cleanly. (If the dough is too sticky, add up to 1/4 cup of additional flour.)
- Allow the dough to rise (covered) for 45 minutes.
- Line baking sheets with parchment paper, and lightly mist with non-stick spray.
- Divide the dough into 12 equal portions, and roll each into a rope about 18-inches long.
- Twist into a pretzel shape, and place on the prepared pans.
- Allow to rise for 25 minutes.
- Fill a large pot with water and bring to a low boil.
- Add baking soda, and boil the pretzels for about 30 seconds on each side. Drain on clean towels.
- Preheat the oven to 450 degrees F, and transfer the pretzels to parchment-lined baking sheets.
- Bake for 10-12 minutes, or until deep golden brown and puffy.
- Cool the pretzels completely.
- Stir the sugar, pumpkin pie spice and salt together in a small bowl.
- Brush the pretzels lightly with melted butter, then coat with the Pumpkin Spice Sugar.