Cinnamon Sugar Pumpkin Soft Pretzels
User Reviews
5.0
3 reviews
Excellent
Cinnamon Sugar Pumpkin Soft Pretzels
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Soft pumpkin pretzels coated in cinnamon sugar and drizzled or dipped in vanilla icing! Just 30 minute prep and they're made from scratch! Pumpkin season isn't complete without these!
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Ingredients
- 1 ⅓ cups very warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 4 cups flour
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
The Boil
- water
- ⅓ cup baking soda
Coating
- ¼ cup butter melted
- ¼ cup sugar
- 1 tablespoon cinnamon
Frosting
- 3 cups powdered sugar
- ¼ teaspoon vanilla
- 2 tablespoons cream cheese softened
- 2-3 tablespoons milk
Instructions
- Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Whisk together warm water, yeast and honey. Allow to rest for 5 minutes.
- Add flour, salt, pumpkin pie spice, and pumpkin puree to water-yeast mixture and mix until dough comes together.
- Transfer dough to a very well floured surface and knead a few times. Allow to rest for 10 minutes.
- Roll dough into a long log and divide into 12 equal pieces. Roll each piece into a long log (about 16-18 inches) twist dough into a pretzel shape (click [url:1]HERE[/url] for some picture on how to do this).
- Fill a pot with about 2-3 inches of water. Bring to a boil. Slowly sprinkle baking soda into water (careful, it will bubble and foam).
- Carefully drop a pretzel into the water. Allow to boil for 30 seconds. Use a slotted spoon to transfer to a paper towel. Repeat with remaining pretzels. Place pretzels on greased baking sheet. (You may need to bake them in two batches). Bake for 10-15 minutes until pretzels are lightly browned. Allow to cool for a few minutes.
- Whisk together cinnamon and sugar, then spread it out in a layer on a plate. Brush melted butter onto baked pretzels, then dip the buttered side into the cinnamon sugar, move it around to coat the front of the pretzel well with cinnamon and sugar. Repeat with remaining donuts.
- For the frosting, mix together powdered sugar, vanilla, and cream cheese until smooth. Add milk one tablespoon at a time until desired consistency is reached. (I like it a little bit thinner for drizzling, thicker for dipping). Serve with pretzels.
Notes
- Store wrapped individually in airtight container at room temperature up to three days.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
1124mg
(47%)
Potassium
89mg
(3%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
1636IU
(33%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 1124mg | 47% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1636IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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