These Pumpkin Soft Pretzels have fluffy spiced pumpkin dough with the classic exterior bite and chew you're searching for in a soft pretzel. They get coated in pumpkin spice sugar, making these the perfect fall twist on a cinnamon sugar soft pretzel.
Pumpkin spice is the ultimate fall flavor profile. Why not incorporate it into some of your favorite baked goods? Try your hand at this Pumpkin Chai Tiramisu, Pumpkin Swirl Cheesecake Bars, Pumpkin Sour Cream Coffee Cake, and Pumpkin Cheesecake Cookies for more pumpkin spice bakes!
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Why You'll Love This Recipe
Classic soft pretzel (with a twist) - This is essentially a cinnamon sugar soft pretzel, but with the added excitement of pumpkin in the filling and a pumpkin pie spiced sugar instead of typical cinnamon sugar. The pumpkin only adds a slight flavor profile, but it does add incredible color and will have you diving right into the fall spirit!
Texture - These soft pretzels have that chewy toothsome bite on the outside, but are totally soft and fluffy on the inside. They also have that classic soft pretzel tang that is created by the baking soda water bath and is one of the best parts about a soft pretzel.
No special equipment - In terms of a yeast dough, this is an easy homemade soft pretzel recipe that doesn't even require a stand mixer. Everything is done by hand, so roll up those sleeves and let's get to it!
Ingredients
- Active-dry yeast. I always prefer to use active dry yeast to be sure my yeast is alive and well, since it is activated prior to continuing through the recipe.
- Light brown sugar. For the pretzel dough and to help feed the yeast.
- Pumpkin puree. Pure pumpkin puree! Not pumpkin pie filling (which already includes sugar and spices). Libby's brand is always my go-to, as it's very consistent can to can.
- Baking soda. You need a ¼ cup - this is for the water bath and is crucial to flavor, texture, and browning.
- Granulated sugar. To coat the pretzels (gets mixed with the pumpkin pie spice).
- Pumpkin pie spice. This ingredient adds that classic fall-spiced flavor to the soft pretzels.
See recipe card for full ingredients list and quantities.
You'll also need a digital thermometer, large stock pot, two large baking pans, and parchment paper.
Substitutions and Variations
- Use salted butter in place of unsalted butter.
- Granulated sugar can be used in the pretzel dough instead of brown sugar.
- Make your own pumpkin pie spice: 3 tablespoons ground cinnamon, 2 teaspoon ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, 1 ½ teaspoons ground cloves.
- Make the pumpkin soft pretzels into bites, sticks, or twists.
How to Make This Recipe
One: Mix together the warm water, yeast, and brown sugar and wait 5-10 minutes to allow it to foam up.
Two: Add the salt, pumpkin puree, and pumpkin pie spice and mix to combine.
Three: Add half of the flour and mix until a paste-like dough forms.
Four: Add pinches of softened butter into the dough, then mix to start to combine. The rest will incorporate during the kneading process.
Five: Add the remaining flour to the bowl and bring it all together with your hands.
Six: Generously flour a work surface, and continuously knead the dough for 5-7 minutes until a soft, pliable dough forms. When you press a finger in the dough, it will indent and very slowly reform.
Tip #1: To knead, fold the dough in half and then press down, then use the heel of your hand to push down and slightly upward. Turn the dough a quarter turn, and repeat for about 5-7 minutes.
Tip #2: I like to have a bench scraper on hand in case the dough really gets stuck to the counter. Your hands will get very sticky with dough, but it will get incorporated as you continue kneading. You can also completely wipe off your hands at the halfway mark and then continue kneading if it's really bothersome.
Seven: Form the dough into a ball, and add to a greased bowl. Cover with plastic wrap (or tea towel) and transfer to a warm place to rise. 30-90 minutes.
Eight: Be sure the dough has doubled in size before continuing to make the soft pretzels. I like to take a picture for reference!
Pretzel Dough Assembly
Nine: Punch down the dough a few times to remove any air, then transfer to a clean work surface.
Ten: Form the dough into a rectangle, then use a bench scraper or knife to cut the dough into 8 strips.
Eleven: Separate the strips immediately so they don't continue to stick to each other.
Twelve: Roll each strip into a long log, at least 20" in length.
Thirteen: To make the pretzel shape, make a "U" shape with the bottom facing your body. Grab the top of each piece with the opposite hand (your arms will now be crossed), uncross your arms to cross the dough,
Fourteen: Bring the strips down and lay each piece on the bottom and lightly press to seal.
Fifteen: Add the pretzels one at a time to a baking soda water bath for 30 seconds, then bake until golden brown.
Sixteen: Brush the warm pretzels with butter on both sides, then coat completely in pumpkin spice sugar.
Expert Tips
- Allow the yeast to get fully foamy before continuing with the recipe.
- Flour the work surface generously before kneading, as it will start as a very messy process. Rub your hands together with some flour to remove any sticky pieces (or simply wash your hands) and continue.
- Take your time kneading. 5-7 minutes is the guidance, but if the dough still doesn't feel very soft and pliable, continue kneading for another few minutes.
- Take picture of the dough before rise time so you can accurately see when it has doubled in size.
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Recipe FAQs
Yes, you should. You know that sort of bitter tang that you get from the outside of a soft pretzel? That's because they're boiled in a baking soda water bath before they're baked. It also helps make them instantly puffy and gives them that crispy yet chewy exterior soft pretzels are known for, and a darker color during baking.
Definitely. Instead of making the standard pretzel formation after you roll your log, cut the dough into 1-2 inch pieces. Follow the same instructions for the water bath, but you may need to reduce baking time by a couple of minutes. Keep an eye on them, and make sure they get that nice brown color.
You can! Do so after baking but prior to adding the butter and sugar coating. Simply add the baked soft pretzels to a tiptop bag and freeze for one month. Reheat at 350℉ for 10 minutes, then coat in butter and sugar.
Storage
Store the un-sugared in a covered container or ziptop bag for up to three days. Always wait until the day you plan to eat them to butter and sugar them.
Keeping the un-sugared pretzels tightly covered keeps the pretzels moist and prevents them from drying out.
Reheating Pumpkin Spice Soft Pretzels
Reheat the un-sugared pretzels at 350℉ for 5 minutes. Then, follow the same instructions for coating the pretzels in butter and rolling in the pumpkin spice sugar. See the FAQs above for reheating the pretzels from frozen.
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📖Recipe
Pumpkin Spice Soft Pretzels
Equipment
- Wooden spoon
- Bench scraper (optional, but helpful)
- Large baking sheets (2)
Ingredients
- 1 cup water warmed to 110℉
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons light brown sugar
- ½ teaspoon kosher salt
- ½ cup pure pumpkin puree
- 4 cups all-purpose flour plus extra for kneading
- 1 teaspoon pumpkin pie spice
- 2 tablespoons unsalted butter soft room temperature
- ¼ cup baking soda
- 8 cups water
- ½ cup butter melted (salted or unsalted)
- 1 cup granulated sugar
- 1½ tablespoons pumpkin pie spice
Instructions
Pretzel Dough
- Add the yeast and brown sugar to the 110℉ water and gently mix. Allow to stand for 5 minutes so the yeast can begin to feed. It will look frothy by this point.1 cup water, 2 ¼ teaspoons active dry yeast, 2 tablespoons light brown sugar
- Note: If it is not frothy after 5-10 minutes, the yeast may be too old, or the water was not the correct temperature. I suggest starting over.
- Add in the salt, pumpkin pie spice, and pumpkin puree and mix. Add in about half of the flour and mix with a wooden spoon until incorporated. Using your fingers, pinch off small bits of the softened butter and scatter on top of the dough. Lightly mix to incorporate (any extra chunks will blend in while kneading).½ teaspoon kosher salt, ½ cup pure pumpkin puree, 1 teaspoon pumpkin pie spice, 2 tablespoons unsalted butter, 4 cups all-purpose flour
- Add in the remaining flour and mix with your spoon. Once it becomes difficult to stir and incorporate the flour, switch to your hands and incorporate in the flour from the bottom of the bowl.
- Using extra flour, dust your work surface generously and turn the dough out onto it. Begin kneading, adding more flour as anything begins to stick, and continue kneading for about 5-7 minutes. The dough will become soft and pliable and will hold a slight indent when a finger is gently poked into it.
- Grease a large mixing bowl with a small amount canola or olive oil and transfer the dough into the bowl. Lightly cover the bowl with plastic wrap and place in a warm area to rise and double in size. This can take anywhere from 30-90 minutes.
- Once risen, heat up your water so it’s almost boiling and ready when you have your pretzels shaped. Preheat the oven to 450℉ and line two large baking sheets with parchment paper.8 cups water
- Once doubled in size, punch down the dough a few times, then turn out onto your surface and form it into a rectangle. Using a bench scraper or knife, cut the dough into 8 equal pieces and separate them from each other.
- Working with one piece of dough at a time, roll it on your work surface with the palms of both hands into a 20-30 inch log. I typically aim for 25 inches. Roll from the middle and move outwards. Lightly flour your hands if it feels difficult to roll and get traction.
- Form the dough into a “U” shape, crisscross the top, then wrap them again the same way you originally crossed them. Lay the ends down just over the bottom, then transfer to a parchment-lined baking sheet. To move the pretzels into the water bath, pick them up from the bottom. You'll have the left and right bottom cross sections in between your pointer and middle fingers of each hand.
Water Bath
- Add the baking soda to the boiling water and stir. Add the pretzels one at a time to the water bath and allow to boil for 30 seconds (be sure to submerge it about halfway through).¼ cup baking soda
- Remove from the water using a large slotted spoon, spatula, or spider and transfer back to the parchment-lined baking sheet. Continue with the rest of the pretzels.
Baking
- Bake the pans in the middle racks of the oven for 12-14 minutes, switching racks halfway through. The pretzels should be rather browned on top when done. While the pretzels are cooling, prepare the butter and sugar.
Coating the Pretzels
- Melt the butter in one bowl. In a separate bowl, combine the sugar and pumpkin spice.½ cup butter, 1 cup granulated sugar, 1½ tablespoons pumpkin pie spice
- When the pretzels are cool enough to handle, brush both sides with butter, then coat them completely in the pumpkin spice sugar mixture.
AW says
These were a blast to make! Hosted a few elementary aged kids for a baking day and they were able to help with every step. The final product disappeared within minutes (didn’t even have time to grab a photo). Delicious and fun!
sam says
These are DELICIOUS. And so easy to make, my 6yo helped and we sat over the counter eating them as soon as they were out of the oven, buttered and sugared. I'll be making these every fall Callan <3
Callan Wenner says
Aww thank you Sam! This is the best, I can just imagine you two baking up a storm together.
Melissa C says
If I want more pumpkin flavoring in the pretzel, how much pumpkin spice seasoning do you think I should add to the bread? I was thinking 1-2 teaspoons?
Callan Wenner says
Hi Melissa - that's spot on. I think it can take quite a bit of flavor to really make it shine, so I wouldn't hesitate to go with the 2 teaspoons.
Jordan says
I have never been a pumpkin fan, but this pretzel recipe is not only delicious but simply and fun! Who would have thought pretzels were actually easy?!
The Cozy Plum says
SO fun, right!? And you're right, easier than you'd expect. Thanks so much for making these.
yabanci says
Exactly what I was looking for, thank you for putting up. Freida Gradeigh Ashraf