Homemade Pumpkin Sunflower Butter Soft Pretzels

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This Homemade Pumpkin Sunflower Butter Soft Pretzels recipe is one of the many easy homemade foods that will surely satisfy those taste buds without compromising your healthy food choice. Made with bold sunflower butter and pumpkin flavors, and boasts of a soft, fluffy brioche-like texture. Only a few ingredients are needed and it’s all done in simple steps. Entirely Vegan, Nut-Free, and Dairy-Free.

Sponsored Post: This post is sponsored by SunButter, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

Now that Fall is in full swing, it’s been SUPER chilly here in NYC on some days. I almost feel like Fall might be a very short season this year and Winter will rear it’s ugly head earlier than anticipated.

Of course, the best way to stay warm is by creating warm dishes that bring some comfort to those of us who aren’t huge fans of the cold. Haha.

Anyone with me?

I’m most excited to share this recipe with you all because I LOVE, love soft pretzels!

Whenever I make a trip to the mall, soft pretzels from the pretzel stand are usually on my list of must-buys! Yup. It’s that serious.

While I often grab the cinnamon sugar version, I can never not love the original soft pretzel.

However, I’ve never attempted to make pretzel at home because I’ve often felt intimidated. Honestly, I thought that they were difficult to make. But oh was I wrong.

These soft pretzels are actually easier than I anticipated.

In fact, I feel that my training with cinnamon rolls made this recipe even more easy. But don’t worry—these pretzels aren’t nearly as difficult as cinnamon rolls.

Anyway, I wanted to use pumpkin as a way to keep things festive and pairing it with SunButter is just as dynamite!

If You’re a Lover of Pumpkin, Then These Will Do You a Ton of Good!

These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser. Naturally sweetened and whipped together in only 25 minutes—total.

This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together! Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.

These Pumpkin Spice Chocolate Chip Scones are the perfect breakfast sweets to enjoy during the Fall season. Full of pumpkin spice flavor, these scones are packed with mini chocolate chips that melt in your mouth with every bite, are fluffy, balancing the right amount of sweetness. Let’s not forget that they come topped with a sweet vanilla icing and then glazed with more pumpkin spice flavor. Double win!

These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!

What’s SunButter Anyway?

If you aren’t aware, SunButter is a great alternative to Peanut Butter, Almond Butter, or any other Nut Butter rather. Specifically awesome for those who are allergic to specific nuts, SunButter is a healthy, new way to enjoy foods!

WANT TO BUY SUNBUTTER? SAVE $1 ON ANY JAR USING OUR COUPON CODE!

SunButter is one of great quality, has no GMOs, vegan, gluten-free, and so GOOD! Plus, SunButter is free from the top 8 allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish.

I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

Amazing Benefits of Sunflower Seeds!

When it comes to Sunflower Seeds, they are rich in healthy fats and include several vitamins and nutrients. They are especially high in Vitamin E (an incredible antioxidant) and selenium. Together, both work to help protect the body’s cells against free radical damage.

Also, Sunflower Seeds include beneficial plant-compounds which acts as antioxidants as well.

Other Health Benefits:

• Helps to reduce Inflammation
• Helps to lower your blood pressure, which helps with Heart Disease
• Reduces Blood Sugar levels + helps with Diabetes

How Can I Use SunButter in Recipes?

While you might think that SunButter is too much of a bold flavor which kills it’s ability to be used within creative recipes, I’ll let you know that this is far from the truth!

 Let’s take this SunButter Chocolate Chip Quinoa Banana Bread for instance. It has been highly sought after by our readers and honestly, it’s so so good and further proves my point of the perfect flavor marriage!

Then, I’d recommend trying these Vegan + Gluten-Free Banana SunButter Oat Waffles. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor including the nuttiness from the SunButter.

These Delicious Vegan Sunflower Butter Cinnamon Rolls have been one of our most popular SunButter recipes and for good reason! SunButter + Cinnamon Rolls? Yup. Topped with a nicely whipped Maple Glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free, and vegan version of the classic cinnamon roll dessert.

These Vegan Banana Bread Cupcakes + SunButter Frosting are the ultimate definition of something perfectly sweet and nutty. These cupcake are a great balance between tender and fluffy, and 100% delicious! Made with a nicely whipped SunButter buttercream/frosting that comes nestled generously on top of each deeply flavored banana cupcake. All Vegan + Gluten-Free option available.

For more delicious SunButter recipes, simply search our website’s search section using ‘SunButter’.

WHICH SUNBUTTER IS THE BEST FOR THIS NICE CREAM?

OK, so if you’ve been following my SunButter recipes, then you’ll know that there are a variety of flavors. While I’ve had the pleasure of trying out all of the flavors and textures added, I must let you know that using a specific version for these pretzels is a matter of preference.

Because SunButter has a different texture and “oiliness” than other butters, it’s so important to use the right amount AND the right version, especially for certain desserts. However, after much testing, I’ve realized that the SunButter Creamy version worked just as great with this recipe as the other versions. Personally, the creamy version is just that—smooth and creamy and it mimics most popular butters (in terms of consistency) the best. Granted, you can also use their Organic, No-Sugar Added, or Natural versions. In addition, you can also use their Natural Crunch version, if you’re into enjoying a little crunch in every bite.

Either way—-it’s still good.

Now, let’s dig right into this recipe–-shall we?

Preheat your oven to 425 degrees Fahrenheit and prepare two baking sheets with liners. Set aside.

Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate and becomes ‘frothy’.

In the meantime, melt the vegan butter and allow it to cool for 2-3 minutes, until WARM. Now, add sea salt and melted butter to yeast mixture, whisking it together.

Add the SunButter and and pumpkin puree and continue to mix for a few more seconds, until well combined.

Next, combine the all-purpose flour and bread flour and add them both to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.

Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!

Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. **NOTE: A longer rise makes everything more fluffy and soft.** 

Meanwhile, in a medium pot, boil 2 cups of water and 4 Tbsps of baking soda, stirring it together until it dissolves. Remove from heat and let it cool until WARM.

Once the hour has gone by and your dough has risen (about double its original size), flour a flat surface and place the dough on it and flatten it out slightly with the palms of your hands. Then cut it into 8 triangular sections and roll each section into a long rope-like shape, about 19-20 inches long. Now, gently twist the ends upward and fold over into a pretzel.

Now place the pretzel into the lukewarm baking soda bath for 2 minutes, ensuring that the entire pretzel is submerged in the water.

After 2 minutes, carefully pick up the pretzel using a fork and place it directly onto the prepared baking sheet.

Repeat until all pretzels are made and soaked.

Sprinkle pretzels with sesame seeds and bake for 8-9 minutes or until golden brown and fluffy.

Once done, remove pretzels from oven and brush them immediately with melted butter.

Serve hot and fresh.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Homemade Pumpkin Sunflower Butter Soft Pretzels or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

5 from 16 votes

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Homemade Pumpkin Sunflower Butter Soft Pretzels

This Homemade Pumpkin Sunflower Butter Soft Pretzels recipe is one of the many easy homemade foods that will surely satisfy those taste buds without compromising your healthy food choice. Made with bold sunflower butter and pumpkin flavors, and boasts of a soft, fluffy brioche-like texture. Only a few ingredients are needed and it's all done in simple steps. Entirely Vegan, Nut-Free, and Dairy-Free.

Course: Snack

Keyword allergy-free, baked, bread, brioche, classic, dairy-free, easy, fall recipe, fluffy, food, healthy, homemade, indulge, nut-free, plant-based, pumpkin, recipe, savory, sunbutter, sunflower seeds, vegan

Prep Time: 15 minutes

Cook Time: 10 minutes

Rise Time: 1 hour

Total Time: 25 minutes

Servings: 8 pretzels

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 3 cups Organic All-Purpose Flour (I use Bob's Red Mill)
• 1 cup Organic Artisan bread flour (I use Bob's Red Mill)
• 1 tsp sea salt
• 1 tsp organic pure cane sugar
• 1 Tbsp vegan butter, melted (I use Earth Balance)
• 1 cup WARM water
• 1 packet dry fast active yeast (That’s 2 1/4 tsps!)
• 1/3 cup pumpkin puree (Not Pumpkin Pie Filling!)
• 2 Tbsps SunButter Creamy Butter

Baking Soda Bath:

• 2 cups fresh water
• 4 Tbsps baking soda

Garnish:

• 6 Tbsps vegan butter, melted (I use Earth Balance)
• sesame seeds

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit and prepare two baking sheets with liners. Set aside.

2. Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate and becomes 'frothy'.

3. In the meantime, melt the vegan butter and allow it to cool for 2-3 minutes, until WARM. Now, add sea salt and melted butter to yeast mixture, whisking it together.

4. Add the SunButter and and pumpkin puree and continue to mix for a few more seconds, until well combined.

5. Next, combine the all-purpose flour and bread flour and add them both to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.

6. Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!

7. Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. **NOTE: A longer rise makes everything more fluffy and soft.**

8. Meanwhile, in a medium pot, boil 2 cups of water and 4 Tbsps of baking soda, stirring it together until it dissolves. Remove from heat and let it cool until WARM.

9. Once the hour has gone by and your dough has risen (about double its original size), flour a flat surface and place the dough on it and flatten it out slightly with the palms of your hands. Then cut it into 8 triangular sections and roll each section into a long rope-like shape, about 19-20 inches long. Now, gently twist the ends upward and fold over into a pretzel.

10. Now place the pretzel into the lukewarm baking soda bath for 2 minutes, ensuring that the entire pretzel is submerged in the water.

11. After 2 minutes, carefully pick up the pretzel using a fork and place it directly onto the prepared baking sheet.

12. Repeat until all pretzels are made and soaked.

13. Sprinkle pretzels with sesame seeds and bake for 8-9 minutes or until golden brown and fluffy.

14. Once done, remove pretzels from oven and brush them immediately with melted butter.

15. Serve hot and fresh.

16. Bon Appetit!

Tips | Notes:

SUNBUTTER: I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

STORAGE: Best kept if stored in an air-tight container or ziploc bag for up to 3 days. Also, pretzels can be frozen for up to 2 months. To reheat, bake pretzels at 350 degrees Fahrenheit for 20 minutes. 

Homemade Pumpkin Sunflower Butter Soft Pretzels.

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