Pumpkin Sage Pretzel Buns

Pumpkin Sage Pretzel Buns

Chewy pretzel buns get an autumn twist from pumpkin puree and fried sage.

Total 2 hr 30 min Makes 12 rolls Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These pretzel buns combine a mahogany-brown lye-free crust with a tender, faintly sweet pumpkin crumb flecked with crisped sage. A quick baking soda bath gives them the classic pretzel chew and shine before baking. Serve warm alongside soups and stews, or split for savory sandwiches.

Ingredients

  • 1 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons brown sugar
  • 3/4 cups pumpkin puree
  • 3 tablespoons unsalted butter, melted
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons fresh sage, minced
  • 2 tablespoons olive oil
  • 12 fresh sage leaves, whole
  • 10 cups water
  • 2/3 cups baking soda
  • 1 egg, beaten
  • 2 tablespoons coarse sea salt

Method

  1. In a stand mixer bowl, combine warm water, yeast, and brown sugar. Let stand until foamy.

  2. Whisk pumpkin puree and melted butter into the yeast mixture.

  3. Add flour, salt, and minced sage. Mix with the dough hook on low until a shaggy dough forms, about 2 minutes.

  4. Increase speed to medium and knead until the dough is smooth and elastic, about 7 minutes.

  5. Shape dough into a ball, place in an oiled bowl, cover, and let rise in a warm spot until doubled.

  6. Heat olive oil in a small skillet over medium heat. Fry whole sage leaves until crisp, about 30 seconds per side, then transfer to a paper towel.

  7. Punch down the dough and divide into 12 equal pieces. Shape each piece into a tight, smooth ball.

  8. Place shaped buns on parchment-lined baking sheets, cover loosely, and let rest until slightly puffed.

  9. Preheat the oven to 425°F. Line two baking sheets with parchment and lightly grease the parchment.

  10. In a 6-quart saucepan, bring 10 cups water and baking soda to a boil.

  11. Working in batches of 2-3, boil each bun for 30 seconds, flipping once, then transfer back to the baking sheets with a slotted spoon.

  12. Brush each boiled bun with beaten egg, score a shallow X on top with a sharp knife, and press a fried sage leaf into the center.

  13. Sprinkle buns with coarse sea salt.

  14. Bake until deep golden brown, 20 to 25 minutes, rotating pans halfway through.

  15. Transfer buns to a wire rack and cool at least 15 minutes before serving.

Related recipes

  • Fried Sage Leaves · soon

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    Pumpkin Sage Pretzel Buns

    These pretzel buns combine a mahogany-brown lye-free crust with a tender, faintly sweet pumpkin crumb flecked with crisped sage. A quick baking soda bath gives them the classic pretzel chew and shine before baking. Serve warm alongside soups and stews, or split for savory sandwiches.

    2 hr 30 min 12 rolls 245 cal

    Ingredients

    • 1 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 2 tablespoons brown sugar
    • 3/4 cups pumpkin puree
    • 3 tablespoons unsalted butter, melted
    • 4 1/2 cups all-purpose flour
    • 2 teaspoons salt
    • 2 tablespoons fresh sage, minced
    • 2 tablespoons olive oil
    • 12 fresh sage leaves, whole
    • 10 cups water
    • 2/3 cups baking soda
    • 1 egg, beaten
    • 2 tablespoons coarse sea salt

    Method

    1. 1

      In a stand mixer bowl, combine warm water, yeast, and brown sugar. Let stand until foamy.

    2. 2

      Whisk pumpkin puree and melted butter into the yeast mixture.

    3. 3

      Add flour, salt, and minced sage. Mix with the dough hook on low until a shaggy dough forms, about 2 minutes.

    4. 4

      Increase speed to medium and knead until the dough is smooth and elastic, about 7 minutes.

    5. 5

      Shape dough into a ball, place in an oiled bowl, cover, and let rise in a warm spot until doubled.

    6. 6

      Heat olive oil in a small skillet over medium heat. Fry whole sage leaves until crisp, about 30 seconds per side, then transfer to a paper towel.

    7. 7

      Punch down the dough and divide into 12 equal pieces. Shape each piece into a tight, smooth ball.

    8. 8

      Place shaped buns on parchment-lined baking sheets, cover loosely, and let rest until slightly puffed.

    9. 9

      Preheat the oven to 425°F. Line two baking sheets with parchment and lightly grease the parchment.

    10. 10

      In a 6-quart saucepan, bring 10 cups water and baking soda to a boil.

    11. 11

      Working in batches of 2-3, boil each bun for 30 seconds, flipping once, then transfer back to the baking sheets with a slotted spoon.

    12. 12

      Brush each boiled bun with beaten egg, score a shallow X on top with a sharp knife, and press a fried sage leaf into the center.

    13. 13

      Sprinkle buns with coarse sea salt.

    14. 14

      Bake until deep golden brown, 20 to 25 minutes, rotating pans halfway through.

    15. 15

      Transfer buns to a wire rack and cool at least 15 minutes before serving.