Soft pretzel bites are one of my favorite foods in the entire world. Salty, soft, warm, chewy– so many yummy things to love about a good soft pretzel! I’ve been super excited to try a pumpkin version, and these did not disappoint!
Ok, wait! Before you scroll down to the bottom of the post to scope out the recipe and decide to leave once you see that I like to boil my pretzels before baking… I just have to say: don’t be scared of the boiling! It’s just boiling water, y’all! That’s really all there is to it! It’s not scary. You’ve done it before. You know the mechanics. It’s just a little hot water bath before baking the dough, no big deal.
I like can appreciate a good non-boiling pretzel recipe. It’s nice to skip out on that every once in a while when I’m just not in the mood for an extra step. But the boil is what makes this taste like a pretzel. Otherwise, it’s just salty bread!
So stick with me for a few extra minutes in this recipe, and just trust me!
Ok, so we’re not scared of boiling the dough, right? Good.
Now we can talk about some FUN stuff, like… DIPPING! Can you even imagine the dipping possibilities for these? Chocolate sauce, Nutella, caramel, honey butter, cinnamon butter, cream cheese frosting! The list goes on and on!!
I decided to dip these in a salted butter and coat them in cinnamon sugar. It hit the spot for me perfectly! But be warned, if you’re coating these in butter, they pretty much need to be served right away while warm, because they’ll get a little soggy otherwise (which you can kind of see in these photos if you look closely).
If you’re not serving them right away, move them to a wire rack to cool and save the butter for serving time!
Another note on these– I added sea salt to my pretzels before baking, because I LOVE a good salty-sweet combination. If you’re not into salty on your pumpkin, simply omit :)
Don’t miss a bite!
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