Soft Pumpkin Pretzels

Perfect for autumn...

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a big bowl dissolve the sugar in 1 1/4 cups warm water.
2. Add the yeast and let sit a few minutes until the yeast "blooms.".
3. Stir in the pureed pumpkin.
4. 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.
5. Hand knead for ten minutes.
6. 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.
7. Preheat oven to 475°F.
8. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
9. 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.
10. 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.
11. Boil pretzels for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.