I LOVE soft pretzels. I LOVE pumpkin. In fact, I had a dog named Pretzel, and I have a dog name Pumpkin.
My mom always made soft pretzels with us growing up, and I barely ever see them anymore (except at Sam's club, thanks, Sams!) I had 1/2 cup leftover pumpkin and some yeast, so I decided to try making pumpkin pretzels. I took my Mom's basic German soft pretzel recipe, and changed it a bit to compensate for the wet pumpkin. They came out great, but honestly, I couldn't really taste the pumpkin... next time I'd probably leave it out, unless I had some left over in the fridge.
1 pkg. dry yeast
1 cup warm water
1 tsp. salt 1 tbsp. sugar
4.5 cups all-purpose flour
1/2 cup pumpkin puree
1 large egg, beaten
Coarse salt
Dissolve yeast in water, add salt and sugar. Blend in all the flour and knead until smooth. (I used the dough hook on my kitchenaid). Let rise in the oven (turned off) for an hour. Cut dough into 12 pieces and roll into balls. Let rest another hour.
Roll into ropes, twist ropes into pretzel shapes and place on a cookie sheet. Brush pretzels with beaten egg, sprinkle with coarse salt. Bake in a 425 degree oven for 12-15 minutes, or until brown.
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