These Pumpkin Pretzel Bites are the perfect mix of sweet and salty! Soft, fluffy pretzels with a hint of pumpkin spice make them a tasty snack for fall or any time of year.
You’ll love how easy they are to make! I like to pair them with a warm dip, and sometimes I even eat them for breakfast. Who says you can’t have pretzels in the morning? 😄
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for helping your dough rise. Make sure it’s fresh! If you don’t have it, you can use instant yeast instead, though you don’t need to activate it in water first.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling. If you’re out, you could use butternut squash puree as a substitute. They have similar textures and flavors!
Pumpkin Pie Spice: This adds warmth and flavor to the pretzels. If you’re missing this spice blend, mix cinnamon, nutmeg, and ginger as a quick alternative.
All-Purpose Flour: While all-purpose flour works best, you can use bread flour for a chewier texture. Just note that the measurement might change slightly.
Coarse Sea Salt: It’s perfect for topping these bites, but if you don’t have it, regular kosher or table salt will do in a pinch. Just use less since they’re finer!
How Do I Get the Perfect Texture for My Pretzel Bites?
Getting the right dough texture is key for fluffy pretzel bites. After adding your flour, knead until the dough is smooth and elastic—this usually takes about 5-7 minutes by hand or 4-5 minutes with a stand mixer. If the dough sticks to your hands too much, add a bit more flour during kneading.
- Make sure your water is warm, not hot. Too hot can kill the yeast.
- Be patient during the first rise! A warm, draft-free place is best.
- Don’t skip boiling the bites; it gives them that classic pretzel texture.
Feel free to ask if you need more tips or advice for this delicious recipe!
How to Make Pumpkin Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup warm water (about 110°F/43°C)
- 2 1/4 tsp (one packet) active dry yeast
- 1 tbsp granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp unsalted butter, melted
For Boiling:
- 10 cups water
- 2/3 cup baking soda
- Coarse sea salt for topping
For the Glaze/Dipping Sauces (optional):
- Melted butter mixed with cinnamon sugar
- Cream cheese or vanilla glaze
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and roughly 1 hour and 15 minutes total (including rising and baking) to enjoy your delicious pretzel bites. You’ll be spending the first hour letting the dough rise and the last 15 minutes baking it until golden brown!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy. This means your yeast is active and ready to go!
2. Mix the Dough:
Add the pumpkin puree, pumpkin pie spice, melted butter, and salt to the yeast mixture. Stir everything together until well combined.
3. Add Flour:
Gradually add in the flour, about 1 cup at a time. Stir with a wooden spoon or use a stand mixer with a dough hook until a soft dough forms. You want a dough that’s not too sticky!
4. Knead the Dough:
Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic. If you’re using a stand mixer, knead it with the dough hook for about 4-5 minutes.
5. First Rise:
Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 hour or until it has doubled in size.
6. Preheat Oven and Prepare Baking Soda Bath:
Preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and baking soda to a boil. This is what gives the pretzels their signature texture!
7. Shape the Pretzel Bites:
Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll the dough into long ropes about 1 inch thick. Cut the ropes into pieces that are about 1 inch wide to form your pretzel bites.
8. Boil the Bites:
Working in batches, drop the dough pieces into the boiling baking soda bath for about 30 seconds. You will see them puff up a bit. Then, carefully remove them with a slotted spoon and place them on a parchment-lined baking sheet.
9. Add Salt and Bake:
Before baking, sprinkle the pretzel bites with coarse sea salt. Bake in the preheated oven for 12-15 minutes until golden brown and fluffy.
10. Cool and Serve:
Allow the pretzel bites to cool slightly before serving. You can toss them in cinnamon sugar for a sweet treat or serve with your favorite glaze or dip for extra flavor!
Enjoy your warm, soft, pumpkin-spiced pretzel bites! They’re perfect for snacking during the fall or for any occasion you want to impress your friends and family! 😋
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can use instant yeast! Just skip the activation step; mix it directly into the flour when combining dry ingredients. You might not need as much, so check the package instructions for equivalent measurements.
How Can I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag, and they’ll last for about 3 months. Reheat in a 350°F oven for a few minutes to restore their softness.
Can I Make These Without Pumpkin?
Absolutely! If you don’t have pumpkin puree, you can substitute it with an equal amount of butternut squash puree or even mashed sweet potatoes for a different flavor twist. Just keep in mind that the flavor and texture will vary slightly.
What’s the Best Way to Serve Pumpkin Pretzel Bites?
These pretzel bites are delicious served plain or tossed in cinnamon sugar. They pair wonderfully with dipping sauces like cream cheese glaze or melted chocolate. For a savory option, consider a cheddar cheese dip!
