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.
Servings: 8 pretzels
Calories: 346kcal
Ingredients
- 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 teaspoon sea salt
- 1 teaspoon organic pure cane sugar
- 1 tablespoon vegan butter, melted (I use Earth Balance)
- 1 cup WARM water
- 1 packet dry fast active yeast (That’s 2 ¼ tsps!)
- ⅓ 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
- 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 tablespoon 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!
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.
Nutrition
Calories: 346kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 2019mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1592IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg