. .Thinking back to my middle school days, I would always walk around the mall with my friends. The Auntie Annies pretzels were always a go to snack, but I would even settle for just smelling them. Now I feel like most people love the salty pretzels with cheese, but I would always go for the cinnamon sugar ones. Even just walking past it now just gives me all the good feelings of my early teenage years. Now I’m not sure why I thought it would be a great idea to try and recreate those pretzels, but here we are. And these are not just any pretzel, they are pumpkin spice inspired that are perfect for the fall season. Make them for a party, halloween party, family, football gathering, whatever you want, but I highly recommend you give these vegan pumpkin spice pretzels a try!
Ingredients:
Now the hardest part of this recipe is just getting started and then letting the dough rise. I used regular all purpose flour for this recipe to get the fluffiest texture. Feel free to try the 1:1 gluten free flour. After you grow the yeast with a little sugar, combine the yeast, flour, some pumpkin pie spice, and some pumpkin spice kombucha. That kombucha is the key ingredient to get the pretzels to be fluffy. I found mine at sprouts and honestly any fall kombucha will work. The pumpkin spice just happened to go along with this theme. After you let the dough rise and shape the pretzels then all that is left to do is bake. After they bake it is time to roll them in some cinnamon sugar, but instead of cinnamon I add a little pumpkin pie spice to finish off this light and fluffy pretzel. To serve these vegan pumpkin spice pretzels you have to have a delicious dipping sauce or two. For my dipping sauce of choice I made some homeade pumpkin butter and then the easiest maple cashew dip (my favorite).
I’m excited to experiment with different pretzel flavors now that I know how to make them. I would say this is a great way to incorporate some fall flavors into a classic snack or side. The maple cashew dip is the best way to finish off the pretzel. It is not a overly sweet sauce to compliment the pumpkin spice in the pretzels. I have brought these to my family or to work with the best compliments for this recipe. I hope they will provide you with a warm comforting treat this fall.
Combine the warm water, coconut sugar, and yeast in a small bowl and set aside for 5-10 minutes until bubbly on top.
In a large bowl add flour, salt, kombucha, 1/4 cup of the melted butter, coconut oil, 1 1/2 tsp pumpkin pie spice, and yeast mixture. Stir until well combined and mixture becomes a dough (I use a spatula and my hands). Add a tbsp at a time of additional flour if the dough is to wet.
Put dough on a floured surface and kneed the dough 20-30 times, and then shape it into a ball.
Place the dough in a greased plastic bowl and cover and place in a warm place to rise for 1-2 hours or in the fridge overnight for 8-24 hours
Preheat the oven to 425 and line two large baking sheets with parchment paper
Bring a large pot of water to a boil. Remove the dough from the bowl on a large floured surface then cut the dough into 8 big pieces. Roll each piece into balls and into a long rope and shape the pretzels if making big pretzels. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip down. If making pretzel bites roll cut the rope into 15-20 pieces (see my instagram reel)
Add the baking soda to the large pot of boiling water. Use a large slotted spoon to place 6-8 pretzel bites into the boiling water for 20-30 seconds and then remove with the slotted spoon and place directly on the roasting pans.
If making big pretzels use a large slotted spoon to place the pretzels in the water one at a time for about 30 seconds. Remove from the water and place on the roasting pan
Spray the top with of pretzels with avocado oil and place in the oven. The bites will take about 15-20 min and the big ones will take about 15-25 min
In a small bowl mix the pumpkin spice, sugar, and a pinch of salt
Once the pretzels are done cooking and are nice and golden brush the rest of the melted butter all over the pretzels and roll in the sugar mixture until coated
Serve with maple cashew dip and enjoy.
Notes
Nutrition Facts: calculated with monk fruit sweetener for sugar coating and without maple dip.Â
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Ingredients in a different colour are products I use for my cooking/baking and recommend.Some are affiliate links and I do earn from qualifying purchases at no cost to you.Thank you for supporting cokocooks
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