Soft and chewy homemade pumpkin sage pretzels are baked until golden and served with a spicy cheese beer sauce. It's a classic duo with a delicious flavor twist!
Homemade pretzels may seem like a massive undertaking, but they are much easier to make than you might think. Compared to traditional enriched yeast bread recipes, pretzels require shorter kneading and proofing times. While you do boil them as you would bagels, the process is very quick.
Jump to:
♡ Why You Will Love These Pumpkin Sage Pretzels
- Easy to make. The pretzels consist of basic pantry ingredients and can easily be made in a stand mixer, or kneaded by hand.
- Quick to make. The pretzels and cheese sauce are made in under 2 hours.
- Made without lye. We'll be boiling these soft pretzels in a baking soda bath, making it more user friendly.
Looking for another pretzel variation, check out my cheese and chive stuffed pretzels.
Ingredient Notes
Here are some notes about all the ingredients used in these soft Pumpkin Sage Pretzels. Quantities and full instructions are in the recipe card below!
Soft Pumpkin Sage Pretzels
- Beer or Water - I used a German Pilsner, but you can use any beer or water.
- Pumpkin Puree - Use pure pumpkin puree from the can, such as Libbys.
- Extra-Virgin Olive Oil - Adding a bit of olive oil makes the pretzels super soft.
- Honey - Feeds the yeast.
- Instant Yeast
- Bread Flour - Bread flour makes the pretzels soft and chewy.
- Salt - Fine sea salt is used in the dough and flaky sea salt is sprinkled over the pretzels before baking, but you can also use pretzel salt if you have it on hand.
- Fresh Sage Leaves - The sage will be finely chopped and added to the pretzel dough. You can also use fresh rosemary or thyme!
- Egg - The egg wash will make the crust shiny and golden as the pretzels bake.
- Water + Baking Soda - The pretzels will be quickly boiled in a baking soda bath.
Spicy Beer Cheese Dip
- Unsalted Butter - Adds flavor and a bit of richness.
- All-Purpose Flour - Thickens the cheese dip.
- Spices - We're adding a bit of garlic powder, onion powder and smoked paprika to add flavor.
- Milk - Use whole milk to ensure a creamy cheese sauce.
- Beer - Again, you can use any beer. If you don't drink alcohol, you can substitute with milk.
- Cheeses - Be sure to buy blocks of cheese and grate it yourself. I'm using a young gouda cheese and mild cheddar cheese, but you can use any melting cheese such as American, pepperjack,
- Calabrian Chili Paste - I'm using Colavita's Hot Chili Pepper Spread, but you can use sriracha, sambal, cayenne pepper, red pepper flakes, or omit completely.
- Mustard - For flavor. You can use brown mustard, yellow mustard, dijon or whole grain mustard.
- Salt & Pepper
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Pumpkin Pretzels! Please find detailed instructions in the recipe card at the end of this post.
How To Make Pumpkin Sage Pretzels
Step 1. In a large bowl, combine warm beer, olive oil, honey, instant yeast, and pumpkin puree until well combined.
Step 2. Add bread flour, salt and finely chopped sage leaves.
Step 3. Mix until a shaggy dough forms.
Step 4. Knead until smooth, about 10 minutes. Cover and rest for 15 to 20 minutes.
Step 5. Divide the dough into 8 equal pieces.
Step 6. Roll the dough ball into a 24-inch long rope, tapering the ends. Then form the rope into a U-shape.
Step 7. . Crisscross the ends together twice, then flip the top over onto itself to form a pretzel shape. Gently press the ends into the sides of the pretzel to secure.
Step 8. Place the pretzels onto your prepared baking sheets at least 2 inches apart. Cover and let them proof for 20 to 30 minutes.
Step 9. Carefully lower one pretzel at a time, top side up, into the baking soda bath and boil for 30 seconds. Spoon the boiling water on top of the pretzel as it floats in the bath.
Step 10. Bake at 425ºF for 10 to 14 minutes or until golden brown.
How To make Beer Cheese Dip
Step 1. In a small saucepan, melt butter over medium-low heat. Add flour, garlic powder, onion powder, and smoked paprika and cook for 3o seconds.
Step 2. Slowly whisk in the beer until smooth. Mixture will be thicken almost immediately.
Step 3. Then whisk in the milk and cook until the mixture fully thickens. About 5 to 7 minutes.
Step 4. Reduce to low and whisk in the gouda, cheddar, hot chili pepper spread and mustard until smooth. Season with salt and pepper and serve immediately.
Storage
- Room Temperature - Keep in an airtight container on the counter for 2 days.
- Refrigerator - Keep in an airtight container in the fridge for 5 to 6 days.
- Freezer - Store in freezer safe bags for up to 2 months.
How To Reheat Soft Pretzels
- From Refrigerator - You can reheat in a toaster oven for 3 to 4 minutes or place in a preheated oven of 350º (176ºC) for 5 to 6 minutes.
- From Freezer - Wrap pretzels in foil and reheat in a preheated oven of 350º (176ºC) for 8 to 10 minutes. For a crispier crust, remove the foil with 2 to 3 minutes remaining.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use cheese from the block. For maximum melting potential, grab a cheese block rather than pre-shredded cheese. Store-bought shredded cheese is coated with anti-caking agents to prevent clumping, which can prevent it from melting.
FAQ
Using the wrong cheese, using pre-shredded cheese, or cooking the sauce on high can cause the cheese sauce to become grainy. If grainy, whisk in a tablespoon of beer, milk or butter until is becomes smooth.
Baking soda bath is what gives pretzels their unique flavor and texture. Baking soda, which is alkaline, breaks down the starch in the dough to form a chewy crust and gives them their characteristic dark brown color and shiny crust.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Soft Pumpkin Sage Pretzels
Equipment
- Saucepan
- Mixing Bowls
- Baking Sheets
INGREDIENTS
Pumpkin Sage Pretzels
- ⅔ Cup (151g) Beer or Water warmed to 100ºF
- ½ Cup (113g) Pumpkin Puree
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 1 ½ Teaspoons (5g) Instant Yeast
- 3 Cups (360g) Bread Flour + more as needed
- 1 Teaspoon Fine Sea Salt
- 1 ½ Tablespoons Finely Chopped Fresh Sage Leaves
- Egg (for egg wash)
- Flaky Sea Salt or Pretzel Salt
Baking Soda Bath
- 6 Cups Water
- 4 Tablespoons Baking Soda
Spicy Cheese Beer Sauce
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons All-Purpose Flour
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Smoked Paprika
- 1 ½ Cup Milk + more if needed
- ½ Cup Beer
- 1 Cup (113g) Young Gouda Cheese freshly grated
- 1 Cup (113g) Mild or Sharp Cheddar Cheese freshly grated
- 2 Tablespoons Colavita Hot Chili Pepper Spread, or to taste
- 1 Teaspoon Mustard
- Salt & Pepper, to taste
Instructions
For the Pumpkin Sage Pretzels
- In a large mixing bowl, whisk together warm beer or water, pumpkin puree, extra-virgin olive oil, honey, and yeast until well combined. ⅔ Cup (151g) Beer or Water½ Cup (113g) Pumpkin Puree2 Tablespoons Extra-Virgin Olive Oil1 Tablespoon Honey1 ½ Teaspoons (5g) Instant Yeast
- Add flour, salt and chopped sage. Using a spoon, mix until a shaggy dough forms.3 Cups (360g) Bread Flour + more as needed1 Teaspoon Fine Sea Salt1 ½ Tablespoons Finely Chopped Fresh Sage Leaves
- Transfer the dough onto a work surface and knead the dough until smooth, about 10 minutes. If the dough is sticky, gradually add some flour. If it seems dry, add a bit more beer or water. The dough should be tacky, but not sticky.
- Cover and let the dough rest for 20 minutes.
- Line 2 baking sheets with parchment paper and set aside.
- Evenly divide the dough into 8 equal pieces, then cover to prevent them from drying out.
- Working on one piece at a time, gently pull, stretch, and roll the dough ball into a 24 inch long rope, tapering the ends.
- Form the rope into a U-shape. Crisscross the ends together twice, then flip the top over onto itself to form a pretzel shape. Gently press the ends into the sides of the pretzel to secure.
- Place the pretzels onto your prepared baking sheets at least 2 inches apart. Cover and let them proof for 20 to 30 minutes.
- While the pretzels are resting, in a medium sized pot over medium/high heat, bring water and baking soda to a gentle boil.6 Cups Water4 Tablespoons Baking Soda
- Preheat the oven to 425ºF.
- In a small bowl, whisk the egg well with a fork, and set it aside.
- Carefully lower one pretzel at a time, top side up, into the baking soda bath and boil for 30 seconds. Spoon the boiling water on top of the pretzel as it floats in the bath.
- Remove each pretzel with a flat slotted spatula or large slotted spoon, letting any excess liquid drip off, then place it back onto the baking sheet.
- Brush the tops with the beaten egg and sprinkle with salt.
- Bake for 10 to 14 minutes, rotating the sheets halfway through. The pretzels are ready when they are golden brown. Immediately transfer the pretzels onto a wire rack to cool.
For the Spicy Cheese Beer Sauce
- In a small saucepan, melt butter over medium-low heat. Add flour, garlic powder and onion powder, smoked paprika and cook for 3o seconds.3 Tablespoons Unsalted Butter2 Tablespoons All-Purpose Flour½ Teaspoon Garlic Powder½ Teaspoon Onion Powder½ Teaspoon Smoked Paprika
- Slowly whisk in the beer until smooth. The mixture will almost immediately thicken. Then whisk in the milk and continue cooking until the mixture fully thickens again. About 5 to 7 minutes.½ Cup Beer1 ½ Cup Milk + more if needed
- Reduce the heat to low, then whisk in the gouda cheese, cheddar cheese, hot chili pepper spread and mustard until smooth. Season with salt and pepper. If the sauce thickens too much, whisk in a bit more milk. Serve immediately and enjoy!1 Cup (113g) Young Gouda Cheese1 Cup (113g) Mild or Sharp Cheddar Cheese2 Tablespoons Colavita Hot Chili Pepper Spread, or to taste1 Teaspoon Mustard
Leave a Rating and Comment