Description
Soft and chewy sourdough pumpkin pretzels coated in butter and cinnamon sugar.
Ingredients
Scale
- 25 g sourdough starter
- 50 g bread flour
- 50 g water
- 120 g lukewarm water
- 32 g soft brown sugar
- 180 g pumpkin puree
- 440 g bread flour
- 1 1/2 tsp salt
- 2 liters water
- 60 g baking soda
- 40 Tbsp butter, melted
- 100 g granulated sugar
- 1/2 Tbsp ground cinnamon
Instructions
- Feed the sourdough starter until active.
- Mix all dough ingredients into a rough dough.
- Knead until smooth and elastic.
- Let rise until nearly doubled.
- Refrigerate overnight.
- Divide, shape, and rest dough.
- Form pretzels and proof until puffy.
- Poach in baking soda water.
- Bake until deep brown.
- Brush with butter and coat with cinnamon sugar.
Notes
- Can be made savory with flaky salt.
- Use a light-colored pan to prevent over-browning.
- Best served warm.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 367
- Sugar: 19g
- Sodium: 515mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 8mg