These homemade soft pretzels are made with pumpkin beer and covered in a delicious cinnamon sugar coating. You'll want to bring Pumpkin Beer Pretzels (and the accompanying sweet pumpkin dip) to all your fall activities and celebrations!
(This recipe was originally posted in September 2011, but has been updated with new photos and content in 2021.)
I first made these pumpkin beer pretzels over 10 years ago back in 2011. And while I remember absolutely loving them the first time I made them, for some strange reason, I never made them again.
Now? In the year 2021, I can't stop making them. I made a few adjustments to the recipe (like adding a cinnamon sugar coating), but overall, they're the same delicious, subtly pumpkin-flavored soft pretzels that are perfect for serving at any fall celebration!
Why You'll Love This Recipe
Because these pumpkin beer pretzels are absolutely delicious! But seriously, there's something really special about homemade soft pretzels and these ones have a bit of a unique spin on them since they're made with pumpkin beer.
Soft pretzels are the kind of food that's really best fresh and unless you're buying them and eating them right away, it's tough to get the best soft pretzel experience. Unless you're making them fresh yourself!
These pumpkin beer pretzels are perfect for bringing to all your fall celebrations and your friends and family will be so impressed that you made them from scratch!
What Kind of Pumpkin Beer to Use
You can use absolutely any pumpkin beer you want! Just remember that the more robustly-pumpkin flavored the beer is, the more you'll be able to taste it in the pretzels.
As you can see in the photos here, I used Dogfish Head Punkin Ale and I enjoyed the flavor. But I've since made them with Elysian's The Great Pumpkin and the pumpkin flavor is even more prominent and it's definitely my favorite!
The ingredients for these pumpkin beer pretzels are fairly simple. If you've ever made soft pretzels before, everything will seem pretty familiar. If you haven't, don't worry, they're not hard to make and are so delicious!
Here's everything you need:
- Active dry yeast
- Granulated sugar
- Pumpkin beer
- All-purpose flour
- Baking soda
- Granulated sugar
- Ground cinnamon
I also made a sweet pumpkin dip for these soft pretzels and I'll share the ingredients and process for that later in this post.
How to Make Pumpkin Beer Pretzels
The soft pretzel making process is fairy straightforward... You just need a little time for the dough to rise.
To start, sprinkle yeast over ½ cup of warm (around 100-110 degrees) water in a large bowl. Let rest for about 5 minutes
Stir in sugar and salt. And then pour in the pumpkin beer. The mixture will get a bit frothy and wonderful.
With a wooden spoon, stir the flour in one cup at a time until you've added 3 cups. Add another ½ cup and continue mixing.
If dough is still sticky, continue adding flour a little at a time, up to ½ cup as needed.
Knead dough on a lightly floured surface for about 5 minutes (If you prefer, you can throw it in your stand mixer with the dough hook for about 2 minutes).
Then place the kneaded dough into a lightly oiled bowl in a warm area, cover with a kitchen towel, and let sit for about an hour to rise.
This is what the dough will look like when you first put it in the bowl.
And here's what it will look like after an hour of rising!
When dough is done rising, bring 8 cups of water and ¼ cup baking soda to a boil.
Line two baking sheets with parchment paper (or Silpats) and preheat oven to 425 degrees.
Now, while the water is boiling, divide the dough into equally-sized 12 balls.
Take one dough ball and roll it into a rope (about 15-20 inches long). Shape the rope into a pretzel by forming into a "u" and crossing one end down, followed by the other end, creating a pretzel shape.
Drop pretzels (you can do a couple at a time) into the boiling water for about 30 seconds.
Remove pretzels from water with slotted spoon and let excess water drip off. Place pretzels onto prepared baking sheets.
Brush each pretzel with lightly beaten egg and bake for 10-12 minutes, until pretzels are golden.
Remove from oven and place on cooling rack.
Now you're ready to dip them in that cinnamon sugar coating!
In a medium bowl (large enough that pretzel can be dipped in), mix together sugar and cinnamon. Put melted butter in a second medium bowl.
Dip each pretzel into the melted butter and then directly into the cinnamon sugar mixture to coat.
And you're ready to start snacking! Oh my goodness, these are especially good when they're still warm.
But wait... These pumpkin beer pretzels are awesome and don't really need any accompaniments. BUT when dipped into a sweet pumpkin dip, they're taken to whole new levels.
This dip takes less than 5 minutes to make and is SO worth it!
The ingredients for this pumpkin dip are SO simple and the process is so easy. Here's everything you need:
- Pumpkin puree
- Brown sugar
- Sour cream or plain Greek yogurt
- Ground cinnamon
- Ground nutmeg
How to Make Sweet Pumpkin Dip
All you need to do is put all the ingredients in a bowl...
And mix them together.
That's it! A deliciously sweet and creamy pumpkin dip is all yours to do with as you please.
But I highly recommend dipping those pumpkin beer pretzels into it!
The subtle pumpkin beer flavor of the pretzels with the sweet cinnamon sugar topping tastes like all the best parts of fall when dunked into that pumpkin dip.
I don't want to attend any fall gatherings be they harvest festivals, pumpkin patch outings, or football parties without these soft pretzels in attendance.
They're even more delicious when paired with a pumpkin beer, of course.
How to Store
I think these soft pretzels are especially delicious freshly baked and warm, but they can definitely be made ahead of time and stored. However, I highly recommend waiting to add the cinnamon sugar coating until just before you're ready to enjoy them.
If making them ahead of time, you can store them in an airtight container at room temperature for up to 3-4 days. If you want, you can reheat in the oven or microwave before enjoying.
More Fall Pumpkin Recipes
If you're looking for more pumpkin recipes perfect for all your fall gatherings, check out some of my favorites:
- Pumpkin Macarons
- Pumpkin Whoopie Pies
- Pumpkin Cinnamon Buns
- Pumpkin Spice Energy Balls
- Pumpkin Snickerdoodles
- Pumpkin-Swirl Brownies
- Pumpkin Fudge
- Pumpkin-Chocolate-Chip Squares
- Pumpkin Pie Bars
- Molasses Ginger Cookies with Sweet Pumpkin Dip
- Pumpkin Pudding Snickerdoodles (from Fake Ginger)
- Pumpkin Cheesecake Bites (from All Day I Dream About Food)
Now if you'll excuse me, I'm off to put on a cozy fall sweater so I can sit in my backyard watching the leaves fall and enjoying another pumpkin beer pretzel.
Have you made homemade soft pretzels before?
Pumpkin Beer Pretzels
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm water (between 100-110 degrees)
- 1 cup + ½ Tbsp granulated sugar, divided
- 1 tsp salt
- 1 cup pumpkin beer
- 3 ½-4 cups all-purpose flour
- ¼ cup baking soda
- 1 large egg, lightly beaten
- 5 Tbsp unsalted butter, melted
- 1 cup granulated sugar
- 1 Tbsp ground cinnamon
Sweet Pumpkin Dip
- ½ cup pumpkin puree
- ¼ cup brown sugar
- ¼ cup sour cream or plain Greek yogurt
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- Stir in ½ Tbsp sugar and salt. Pour in beer (it will likely get frothy).
- With a wooden spoon, stir the flour in one cup at a time until you've added 3 cups. Add another ½ cup and continue mixing. If dough is still sticky, continue adding flour a little at a time, up to ½ cup as needed.
- Knead dough on a lightly floured surface for about 5 minutes (alternatively, you can throw it in your stand mixer with the dough hook for about 2 minutes). Place kneaded dough into a lightly oiled bowl in a warm area, cover with a kitchen towel, and let sit for about an hour to rise.
- When dough is done rising, bring 8 cups of water and ¼ cup baking soda to a boil. Line two baking sheets with parchment paper (or Silpats) and preheat oven to 425 degrees.
- Drop pretzels (you can do a couple at a time) into the boiling water for about 30 seconds. Remove pretzels from water with slotted spoon and let excess water drip off. Place pretzels onto prepared baking sheets.
- Brush each pretzel with lightly beaten egg and bake for 10-12 minutes, until pretzels are golden. Remove from oven and place on cooling rack.
- In a medium bowl (large enough that pretzel can be dipped in), mix together 1 cup sugar and cinnamon. Put melted butter in a second medium bowl. Dip each pretzel into the melted butter and then directly into the cinnamon sugar mixture to coat.
- I recommend waiting to coat pretzels in cinnamon sugar until ready to enjoy. Store pretzels in an airtight container at room temperature for 3-4 days.
Sweet Pumpkin Dip
- Place all ingredients into a medium bowl and stir together until well combined.
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