These days is all about pumpkin. When you live in Bavaria and your “better” half is Bavarian, at one point homemade pretzels just needs to be done – as a true carb addict I couldn’t be happier about these Pumpkin and Onion Stuffed Soft Pretzel.
When we tried these ones, honestly we did not expect to be so damn delicious. Homemade soft pretzel dough, stuffed with this mind blowing filling. Pumpkin puree with caramelized onions and all shaped in a tasty pretzel.
And do not miss to eat it while they are still warm. You can serve them as a party snack or a nice appetizer.
We hope you love this Pumpkin and Onion Stuffed Soft Pretzel recipe, as much as we do! If you make it, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Pumpkin and Onion Stuffed Soft Pretzel
- 360 ml Tepid Water
- 2 tbsp Honey or Brown Sugar
- 1 pkg Instant Yeast
- 115 g Butter salted and melted
- 1 tsp Salt
- 500 g All-Purpose Flour
- 1 pcs Egg beaten
- 120 g Baking Soda or Natron
- Sesame Seeds to sprinkle
Pumpkin and Onion Filling
- 2 pcs Purple Onion
- 1 tbsp Sugar
- 30 ml Red Wine
- 2 tbsp Balsamic Vinegar
- 300 g Pumpkin Puree
- Salt & Pepper to taste
- Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes
- Add the melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes
- If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour
- In the meantime make the filling, slice the onion on thin ring shape
- Add onions and cook for few minutes, until soften
- Add sugar and let it caramelize (be careful not to burn)
- Deglaze with red wine and balsamic vinegar and cook until liquid is reduced. Mix the pumpkin puree with the onions, add salt and pepper
- Preheat the oven to 200 ºC. Bring a large pot of water to a boil
- Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30x7 cm). Spread about 1½ - 2 tablespoons pumpkin onion spread along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling
- To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sesame seeds
- Bake for 15 to 18 minutes or until pretzels are golden brown
- Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 160 ºC. for 15 minutes