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These bread pretzel pumpkins make a nice snack for Halloween or Thanksgiving.
- bread Pretzel recipe
- cheese dipping sauce
I used the Joy of Cooking's recipe for bread pretzels, which is:
1 1/4 cups of 85 degree F water
1 package of yeast
1/2 teaspoon sugar
Let the yeast proof for 1 hour
Then add, 4 1/2 cups flour.
Knead for about 7 minutes and then place in a greased bowl, covered until it has doubled in size. Form into pretzels and brush with egg wash and sprinkle with corse salt. Let rise again until almost double in bulk. Bake at 475 degrees F for 10 minutes.
I will try a different recipe next time as these came out a bit too yeasty for my taste.
- Make bread pretzel dough.
- Split the dough into equal parts and roll out into a long rope.
- Form a loop and cross one side over the other, and cross one more time forming a twist.
- Fold in half and press each end into the bottom of the loop. Place on a baking sheet covered with parchment paper.
- Brush each pretzel with an egg wash and sprinkle with coarse salt.
- Bake as directed according to your recipe. Some pretzel recipes call for the pretzels to be boiled in a baking soda bath before being baked, if so hold off on the egg wash and salt until after.
- Cut the celery at an angle so that it will fit snugly against the pretzel. I also cut the top at an angle as well. Cut the toothpicks in half and stick one end into the celery and the other into the top of the pretzel.
- This makes the pumpkin stem.
- This is a really simple way to add some holiday flare to your food. Next time I will brush the pretzels better with the egg wash and let them brown up just a tad more. Also, I would serve with some nacho cheese dip or some other dip that was nice and orange.
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