Prep 30 mins
Cook 1 hr 10 mins
Perfect for autumn...
- 1 1⁄4 cups warm water
- 1 teaspoon unbleached granulated sugar
- 1 tablespoon dry yeast
- 1 cup pumpkin puree
- 1 teaspoon salt
- 4 cups white flour (I prefer spelt)
- 2 teaspoons cornstarch
- 1 teaspoon olive oil
- 2 tablespoons kosher salt
- 4 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- In a big bowl dissolve the sugar in 1 1/4 cups warm water.
- Add the yeast and let sit a few minutes until the yeast "blooms.".
- Stir in the pureed pumpkin.
- Stir in flour and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together.
- Hand knead for ten minutes.
- Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
- Preheat oven to 475°F.
- Cover with a towel and let rise in a warm place until doubled about 50 minutes.
- In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
- Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
- Boil pretzels for one minute, flip over with tongs and boil the second side for another minute.
- Place on a greased cookie sheet and lightly blot off any foam with a towel.
- Quickly sprinkle with seeds and salt so they stick to the moist dough.
- Bake for 15-25 minutes, until deeply browned on top.