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Turn classic soft pretzels into something a little more festive with these adorable pumpkin-shaped pretzels! Using a simple shaping method, you can transform regular pretzel dough into cute little pumpkins with the familiar ribbed pumpkin look.

updated form 2012

PUMPKIN SHAPED SOFT PRETZEL BITES

The shaped pretzels get a quick dip in a baking soda solution before baking, giving them that classic soft, chewy pretzel texture. An egg wash helps them bake up beautifully golden, and plenty of pretzel salt adds just the right salty finish. You can also switch things up with pumpkin seeds or poppy seeds.

PREPARE YEAST DOUGH

Prepare yeasted dough; follow the instructions in the recipe card at the bottom of the page.

SHAPE BUNS

Divide well-risen yeasted dough into equal portions. Use a scale and calculate about 50-60 grams per bun, or roll out the dough to about 3/4 inch thick and cut it into equal squares about 3 inches by 3 inches. Shape the buns.

BAKING SODA SOLUTION

Pretzels are traditionally dipped in a lye bath to achieve their characteristic flavor, chewy texture, and dark color. However, because lye is highly corrosive, I use a baking soda bath.

PUMPKIN SHAPED BUNS

To mimic the look of raised pumpkin wedges, I used kitchen shears to make short slits into the buns after processing them in the baking soda solution. As they bake, these create the look of pumpkin ribs.

Kitchen shears cutting slits in the unbaked bun.

To make the stem dent, use your finger or wooden spoon handle. Gently press the center down to create a deep crease.

A hand holding a wooden spoon, making a dent in the unbaked bun.

TOPPINGS

Brush shaped buns with egg wash, but avoid leaving pools of egg wash around and underneath. As buns bake, these pools turn into scrambled eggs, and they are not particularly tasty. Generously sprinkle the buns with pretzel salt before baking.

Unbaked buns sprinkled with salt on a baking sheet lined with parchment.

BAKE PRETZELS

Bake pumpkin pretzel bites in the well-preheated oven at 450F/230C until golden brown.

Freshly baked buns on a parchment lined baking sheet.

Finish them off with a stem: a peanut, pecans, or a thick pretzel stick works great. It’s a tiny detail, but it really brings these little pumpkins to life!

Golden brown buns sprinkled with salt, on a cutting board.

SERVING SUGGESTION

Serve them warm or at room temperature, plain, with mustard, or alongside your favorite dip. They’re perfect for a fall party, but don’t wait for a special occasion; these are just as good for an afternoon snack.

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Pumpkin Shaped Soft Pretzel Bites

Make delicious pumpkin-shaped pretzel bites.

Makes about 30 pumpkin-shaped pretzel bites.

Serving 2 pumkin pretezel bites

Course Appetizer, Breakfast, dinner, Side Dish, Snack

Cuisine French, German

Keyword pretzel recipe, soft pretzel recipe, soft pretzels

Prep Time 20

Cook Time 10

Proofing Dough 1

Servings 15 servings

Author Hani

Equipment

Pastry Brush
Parchment paper
kitchen scissors
slotted spoon

Ingredients

Yeast Dough

1 1/2 cup warm water (360ml)
1 tsp honey
2 1/4 tsp package dry yeast
2 cup all-purpose flour (280grams)
2 1/2 cup bread flour (350 grams)
1 tbsp kosher salt
6 tbsp melted butter or olive oil (85 grams)
olive oil to coat the bowl

Baking Soda Solution

6 cups water ( 1.5 liter)
1/3 cup baking soda

Egg Wash

1 egg
1 tbsp water

Toppings

pretzel salt
caraway seeds optional

Instructions

Prepare Yeast Dough

Pour 1 cup and 1/2 cup warm water into the bowl of your mixer, add 1 teaspoon honey and stir in the yeast and 1 tablespoon flour. Let stand for 5 minutes, until foamy. Make sure you use warm water, not hot. Hot water will kill the yeast.
Add 2 cups of all-purpose flour, 2 cups of bread flour, melted butter/olive oil, and salt to the bowl with yeast and knead using a dough hook attachment. If the dough is too sticky, add an additional 1/2 cup of bread flour. Dough is somewhat dense. Knead for 5 minutes, until the dough comes into a smooth ball.
Place the dough in a bowl lightly coated with olive oil, cover it well and let it rise in a warm, draft-free spot for an hour.

Shape Pumpkin Pretzel Bites

Invert the dough onto a clean work surface(do not use additional flour). Divide dough into equal portions using a scale or flatten it into a rectangle, and use a knife or pizza cutter to cut the dough into squares of similar size. Form a ball from each piece of dough.

Baking Soda Solution

Bring 6 cups of water to a boil, then add 1/3 cup baking soda. Stir well until the baking soda is dissolved. "Blanch" the unbaked pretzel rolls in the baking soda bath for 30 seconds. Remove from the solution onto a tray or bare baking sheet and continue with the remaining rolls.
Transfer blanched rolls onto a sheet lined with parchment paper. Use Kitchen Shears, hold the unbaked roll in your hand, and make the slits in the dough around the perimeter, a total of 8 cuts. Place the pieces onto a baking sheet lined with parchment
Make a deep indentation in the middle of each roll. Use a wooden spoon handle, and press deeply into the center of the roll.

Bake Pumpkin Pretzel Bites

Preheat oven to 450F.
Whisk together one egg and one tablespoon of water. If needed, strain it through a mesh sieve. Brush-shaped pumpkin pretzel bites with egg wash.
Don't allow egg wash to paddle around the bottom of pretzel bites.
Sprinkle pumpkin pretzel bites generously with pretzel salt, pumpkin seeds, or other favorite toppings.
Bake pretzels at 450F,for about 10-12 minutes, until golden brown.
Lastly, add a stem to complete pumpkin pretzel bites.
Push a piece of a nut (peanuts) or pretzel stick into the center, into the dimple.

Notes

Can I freeze pumpkin-shaped pretzel bites? Yes, you can. Let them thaw, then reheat in the oven for the best results. Re-heat at 350F for 4-6 minutes.