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✨ These are my Pumpkin Spice Sourdough Pretzels, soft, fluffy, and coated in cinnamon sugar with a touch of warm spices. The perfect cozy combo for this season… and they taste absolutely delicious! ✨  Ingredients Dough 	•	530 g flour (80% bread flour + 20% all-purpose for best texture) 	•	110 g active sourdough starter (100% hydration) 	•	70 g honey (or half honey + half brown sugar for deeper flavor) 	•	230 ml milk (room temperature or slightly warm) 	•	100 g pumpkin purée 	•	10 g salt 	•	1 ½ tsp pumpkin spice (cinnamon, ginger, nutmeg, clove) 	•	1 egg yolk (adds softness and color) 	•	70 g melted butter (add after autolyse for better structure) 	•	1 tsp vanilla ⸻ Cinnamon Sugar Coating 	•	5 tbsp melted butter 	•	1 cup sugar (brown or white, your choice) 	•	1 tbsp cinnamon Mix the cinnamon and sugar in a large bowl. ⸻ Instructions 1. Autolyse Mix together: flour, milk, honey, pumpkin purée, and sourdough starter. Let rest for 40 minutes to improve gluten development. 2. Add the remaining ingredients Add the egg yolk, salt, vanilla, and pumpkin spice. Knead for 5–10 minutes, then slowly add the melted butter until fully absorbed. Knead until the dough is soft, elastic, and slightly tacky. 3. Bulk fermentation Cover and let rise for 4–6 hours at room temperature. Perform light folds every 30 minutes during the first 2 hours. Refrigerate for 8–12 hours for better flavor and easier shaping. 4. Shape the pretzels Divide the dough into 80–100 g portions. Roll each into a long rope and shape into classic pretzels. 5. Final proof Let the shaped pretzels rise for about 2 hours, or until puffy. 6. Baking soda bath Boil 1 liter of water with 30–40 g baking soda. Dip each pretzel for 15 seconds. 7. Bake Bake at 200–210°C (392–410°F) for 15–18 minutes, until golden brown. 8. Cinnamon sugar finish Brush the warm pretzels with melted butter and roll them in the cinnamon-sugar mix. Enjoy while they’re still warm! 🥨✨ #pretzels #pumpkin #sourdoughbread #thanksgivingdinner #CapCut
✨ These are my Pumpkin Spice Sourdough Pretzels, soft, fluffy, and coated in cinnamon sugar with a touch of warm spices. The perfect cozy combo for this season… and they taste absolutely delicious! ✨ Ingredients Dough • 530 g flour (80% bread flour + 20% all-purpose for best texture) • 110 g active sourdough starter (100% hydration) • 70 g honey (or half honey + half brown sugar for deeper flavor) • 230 ml milk (room temperature or slightly warm) • 100 g pumpkin purée • 10 g salt • 1 ½ tsp pumpkin spice (cinnamon, ginger, nutmeg, clove) • 1 egg yolk (adds softness and color) • 70 g melted butter (add after autolyse for better structure) • 1 tsp vanilla ⸻ Cinnamon Sugar Coating • 5 tbsp melted butter • 1 cup sugar (brown or white, your choice) • 1 tbsp cinnamon Mix the cinnamon and sugar in a large bowl. ⸻ Instructions 1. Autolyse Mix together: flour, milk, honey, pumpkin purée, and sourdough starter. Let rest for 40 minutes to improve gluten development. 2. Add the remaining ingredients Add the egg yolk, salt, vanilla, and pumpkin spice. Knead for 5–10 minutes, then slowly add the melted butter until fully absorbed. Knead until the dough is soft, elastic, and slightly tacky. 3. Bulk fermentation Cover and let rise for 4–6 hours at room temperature. Perform light folds every 30 minutes during the first 2 hours. Refrigerate for 8–12 hours for better flavor and easier shaping. 4. Shape the pretzels Divide the dough into 80–100 g portions. Roll each into a long rope and shape into classic pretzels. 5. Final proof Let the shaped pretzels rise for about 2 hours, or until puffy. 6. Baking soda bath Boil 1 liter of water with 30–40 g baking soda. Dip each pretzel for 15 seconds. 7. Bake Bake at 200–210°C (392–410°F) for 15–18 minutes, until golden brown. 8. Cinnamon sugar finish Brush the warm pretzels with melted butter and roll them in the cinnamon-sugar mix. Enjoy while they’re still warm! 🥨✨ #pretzels #pumpkin #sourdoughbread #thanksgivingdinner #CapCut

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