Pumpkin Pretzel Recipe
7th October, 2019


• 1 tablespoon granulated brown sugar
• 1 tablespoon active dry yeast (just over 1 packet)
• 1 cup of your favourite beer
• 1-2 cups warm water
• 4 ½ cups all-purpose flour
• 2 teaspoons salt
• ¼ cup pumpkin puree (homemade from roast pumpkin ideally)
• 1 tablespoon extra-virgin olive oil, plus extra for brushing and the pan
• 10 cups water
• 2/3 cup baking soda
• Coarse sea salt


• Combine the ½ cup of warm water, sugar and yeast in a stand mixer bowl and leave to stand for five minutes
• Add 1 cup of your favourite beer to the bowl
• Stir in the flour, ½ cup at a time, until you've added three cups
• Stir in the salt, pumpkin puree and oil, and slowly add the rest of the flour
• Using the dough hook attachment of a stand mixer, knead the dough for 5-6 minutes, or until it forms a smooth ball that pulls away from the side of the bowl
• Pour a little olive oil over the dough ball, cover loosely with plastic wrap or a tea towel and allow the dough to rise for about an hour (or until it has approximately doubled in size)
• Preheat the oven to 230°C. Have two baking sheets ready with baking parchment on them
• In a large pan, bring 10 cups of the water and baking soda to a boil
• Meanwhile, divide the dough into eight pieces
• Roll each piece into ¾"-thick long rope, curve into a U-shape, then cross the ends over to create the traditional pretzel shape
• Boil each pretzel in the water and baking soda for 30 seconds. Use a slotted spatula to transfer the pretzel to the baking sheet. Brush with olive oil and sprinkle with salt, and repeat with the remaining pretzels
• Bake at 230°C for 13-16 minutes, or until the surface is browned and starts to crackle

Et voila! Now we'll take one for breakfast, lunch and dinner please…

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