Pumpkin Sage Pretzel Buns

Pumpkin Sage Pretzel Buns are a delightful twist on classic pretzel buns, infused with the earthy sweetness of pumpkin and the savory warmth of sage. These buns make a great addition to fall gatherings, adding a festive touch to any meal. The process of making these buns involves combining traditional pretzel dough with pumpkin puree and chopped sage, resulting in a unique flavor profile that complements soups, stews, or stands alone as a snack.

Ingredients

• 1 packet active dry yeast
• 1 cup warm water
• 1 cup pumpkin puree
• 2 Tbsp fresh sage, chopped
• 1/4 cup brown sugar
• 1 tsp salt
• 4-5 cups all-purpose flour
• 1/2 cup baking soda
• 1 cup hot water
• 1 Tbsp coarse salt

Instructions

1. Dissolve yeast in warm water in a small bowl and let it sit for 5 minutes until foamy.
2. In a large bowl, mix together pumpkin puree, fresh sage, brown sugar, and salt.
3. Add the yeast mixture to the pumpkin mixture and stir to combine.
4. Gradually add flour, 1 cup at a time, until a soft dough forms.
5. Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic.
6. Cover and let the dough rise in a warm place for 1 hour, until doubled in size.
7. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
8. In a shallow dish, dissolve baking soda in hot water.
9. Divide the dough into 12 equal pieces and shape them into buns.
10. Dip each bun into the baking soda solution, then place on the prepared baking sheet.
11. Sprinkle the buns with coarse salt and bake for 12 to 15 minutes until golden brown.

Keywords: Pretzel, Autumn, Pastry, Bread, American

Spice Rack: Salt

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