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Pretzel Pumpkins


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Pretzel Pumpkins - 4 finished pretzels on a tabletopThese bread pretzel pumpkins make a nice snack for Halloween or Thanksgiving.

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Supplies:

Steps:

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.

  1. Make bread pretzel dough.
  2. Split the dough into equal parts and roll out into a long rope.
  3. Pretzel Pumpkins - divide the dough into equal parts and roll into a long rope
     
  4. Form a loop and cross one side over the other, and cross one more time forming a twist.
  5. Pretzel Pumpkins - form a loop and then cross the dough over itself  twice to create a twist
     
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  6. Fold in half and press each end into the bottom of the loop. Place on a baking sheet covered with parchment paper.
  7. Pretzel Pumpkins - fold in half and press ends to the bottom
     
  8. Brush each pretzel with an egg wash and sprinkle with coarse salt.
  9. Pretzel Pumpkins - sprinkle with coarse salt
     
    Pretzel Pumpkins - salted pretzels on parchment paper
     
  10. 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.
  11. Pretzel Pumpkins - baked pretzels
     
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  12. 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.
  13. Pretzel Pumpkins
     
    Pretzel Pumpkins - cut celery with half a toothpick pushed into one end
     
  14. This makes the pumpkin stem.
  15. Pretzel Pumpkins - celery stem in place
     
  16. 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.
  17. Pretzel Pumpkins - 4 finished pumpkins
     
    Pretzel Pumpkins - pretzels in the foregound, with a bowl of dip in the back
     
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