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Overhead closeup view of a pumpkin beer pretzel coated in cinnamon sugar

Pumpkin Beer Pretzels

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!
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Course: Dessert, Snack
Cuisine: American
Keyword: Beer Desserts, Pretzel Desserts, Pumpkin Recipes
Prep Time: 30 minutes
Cook Time: 10 minutes
Dough Rise Time: 1 hour
Total Time: 1 hour 40 minutes
Makes: 12 pretzels
Author: Sues


  • 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
  • tsp ground nutmeg


  • In a large bowl, sprinkle yeast over ½ cup of warm (around 100-110 degrees) water. Let rest for about 5 minutes
  • 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.
  • While water is boiling, divide 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.
  • 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.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!