Pumpkin Hard Cider Pretzels
Another pumpkin recipe for your Oktoberfest-ivities. This dough is very similar to my Guinness pretzel recipe from earlier this year - but this one is geared towards autumn and the “cozy” months! If you can find a pumpkin-infused hard cider, it makes these even more autumnal, but the recipe works with any hard cider. These pretzels are fluffy and slightly sweet and I can’t promise there will be leftovers *wink wink* - let’s get baking!
INGREDIENTS
Recipe altered from original by @halfbakedharvest
PRETZELS
1/3 cup warm water
2 tbsp unsulfured molasses
2 tbsp brown sugar
2 1/4 teaspoons active dry yeast
12 ounces hard cider, I used pumpkin-flavored
1/2 cup (1 stick) salted butter, melted
4 1/2 cups all-purpose flour
1 1/2 tsp kosher salt
1/4 cup baking soda
1 egg, beaten with 1-2 tsp water (egg wash)
Coarse pretzel salt, sea salt, or even Maldon salt works!
SUMAC HONEY MUSTARD
1/2 cup Dijon mustard
3 tbsp honey
1 tbsp sumac
Good pinch of paprika
Dough after proving & before rolling out into pretzels
Instructions
Combine the water, molasses, and yeast in the bowl of a stand mixer. Let sit for 5 minutes until bubbly on top.
Add the cider, butter, flour, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1.5-2 hours.
Preheat the oven to 425 F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Roll each ball into a long rope using your hands. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds each. Remove with a large slotted spoon. Place boiled pretzels on parchment-lined baking sheets. Brush the pretzels with the egg and sprinkle with salt. Bake for 10-15 minutes until pretzels are golden brown.
Meanwhile, make the sumac honey mustard. Combine the sumac, paprika, dijon mustard, and honey in a small bowl and whisk until smooth.
Serve the pretzels warm with the sumac honey mustard for dipping. Enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/CyGaiqjr_HA/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
