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Mini Pretzel Pumpkins

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Delight in the festive flavors of Mini Pretzel Pumpkins, where the perfect blend of sweet and salty creates a whimsical treat. These adorable bites feature a soft, doughy pretzel exterior stuffed with a creamy filling and topped with candy corn or chocolate chips to resemble pumpkin stems. Ideal for Halloween parties or cozy fall gatherings, they are not only fun to make but also a joy to share.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup warm water (100°F to 110°F)
  • 2 ¼ tsp active dry yeast
  • 1 tbsp brown sugar
  • 1 tbsp baking soda
  • 1 tsp coarse sea salt (for topping)
  • 1 tsp orange food coloring
  • Candy corn or chocolate chips (for decoration)

Instructions

  1. In a large bowl, mix warm water and yeast; let sit for 5 minutes until frothy. Stir in brown sugar and flour until combined.
  2. Knead the dough on a floured surface for about 5 minutes until smooth.
  3. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  4. Punch down the risen dough and divide it into small balls (about 2 inches). Knead in orange food coloring until evenly distributed.
  5. Boil water in a large pot, add baking soda, and drop each dough ball into the boiling water for 30 seconds before removing with a slotted spoon.
  6. Preheat your oven to 425°F (220°C). Arrange boiled pretzels on parchment-lined baking sheets, sprinkle with sea salt, and bake for 10-12 minutes until golden brown.
  7. Once cooled, top each pretzel pumpkin with candy corn or chocolate chips.

Nutrition

Keywords: - Keep the dough slightly sticky for better shaping. - Experiment with different toppings like sprinkles or nuts. - Store leftovers in an airtight container at room temperature for up to three days.

Find it online: https://cookedtotaste.com/irresistible-mini-pretzel-pumpkins-for-fall-fun/