Pumpkin pretzels [cinnamon sugar pretzel topping] from Bake from Scratch Magazine, Sep/Oct 2018 (page 82)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on April 18, 2020

    To conserve my supply of unbleached AP flour, I made this recipe with bread flour, one-third of it whole wheat and I would make it this way again. Apart from the pumpkin, it was a very lean dough that had wonderful texture - soft yet chewy - once baked. The pretzels didn't require an alkaline bath so rather than using the melted butter at the end, I gave them an egg white wash before baking to give them a bit of a shine. The cinnamon-sugar topping was the only source of sweetness so they weren't overly indulgent but they were delicious and I think they would be with a savoury topping as well.

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