Soft Pumpkin Sage Pretzels

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 Water
½ Cup (113g) Pumpkin Puree
2 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Honey
1 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 needed
1 Teaspoon Fine Sea Salt
1 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 Water
4 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 Butter
2 Tablespoons All-Purpose Flour
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ 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 Beer
1 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 Cheese
1 Cup (113g) Mild or Sharp Cheddar Cheese
2 Tablespoons Colavita Hot Chili Pepper Spread, or to taste
1 Teaspoon Mustard

Equipment

INGREDIENTS

Pumpkin Sage Pretzels

Baking Soda Bath

Spicy Cheese Beer Sauce

Instructions

For the Pumpkin Sage Pretzels

For the Spicy Cheese Beer Sauce