Brown Butter Pumpkin Spice Pretzels with Cider Glaze


I would be honoured if my food blog was on your ‘to-do’ list.



I have screenshots and bookmarks and files on my computer of references I’d like to consult regularly. There are some I adhere to, mainly because I know they are updated every day – ahem, job sites. I do however love rediscovering a long forgotten website I bookmarked who knows how long ago. I especially love it when you forget what was so special about said reference, the fun of navigating and getting lost within links of recipes, photos, designs  or whatever you’re procrastinating perusing through.



I found this recipe through a blog’s link to another blog’s link from a tweet. Oh social media, the tangled web of wasted time you weave. When I initially saw this recipe (after looking/drooling over everything else) I couldn’t believe the sheer awesomeness. Yes, I’m going into ‘girlfriend’ mode here, my superfluous adjectives just weren’t going to cut it. This was #foodporn in its finest and raunchiest form – and I needed it.

Let me break down the awesomeness:

Brown butter – um, do you follow this blog?

Pumpkin Spice – my favourite flavour for anything and everything, also the unofficial vegetable of autumn. Everything truly does taste better when doused with cozy, warming spices. This recipe has a double whammy of comfort.

Cider – Besides being the sweet guts of my favourite fruit, it’s also the unofficial beverage of autumn. It has mega nostalgia points for anyone with a childhood as well.




So you see, it’s actually a little ridiculous how insanely perfect this recipe is for September. I may or may not be currently wearing shorts and a tank top – damn you weather! – but in theory it is as appropriately seasonal as apple pie – more on that later.


Ok, call me greedy (Oh wait, I have – multiple times!) but I wanted MORE FALL! I replaced the water in the dough and the coffee in the icing with cider. I’m sure both are just as delicious, but I couldn’t resist. I also replaced the healthier vegetable oil with brown butter, but made up for it using a cup of whole wheat flower. You will want to eat these hot out of the oven, but they are just as good at room temperature. If they intact last until the next day, you may want to heat them up to soften them up. Pretzels and breads of all clans are notorious for lacking lustre the next day. Otherwise, get ready to have the most amazing harvest snack you’ve probably ever had. Pumpkin scones have nothing on these.




So, blog readers, I understand if I’m not a on your newsfeed, there’s a lot to get through! I do however sincerely hope that this recipe alone is worthy of a bookmark, or a Pin in the very least.


Brown Butter Pumpkin Spice Pretzels with Cider Glaze


Makes 8 – 11 pretzels

Pretzel Dough

  • 1/2 cup + 1 tbsp warm water
  • 1 tablespoon active dried yeast
  • 1/4 cup light brown sugar
  • 2 1/4 cups all purpose flour (plus 1/3 cup more for kneading)
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 tablespoon brown butter
  • 3/4 cup  pumpkin puree
  • 1 egg

For dipping

  • 1 cup hot water
  • 2 teaspoon baking soda

Sugar Mixture

  • 1/4 cup butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1/3 cup granulated sugar

Cider Glaze

  • 1/2 cup  powdered sugar
  • 3 tablespoons non-alcoholic cider
  • optional: 1/4 cup chopped pecans


1. In a large bowl combine warm water, yeast and brown sugar. Stir, and set aside.

2. In a smaller bowl, stir together the flour, salt and spices.

3. Combine pumpkin, butter and egg. Add to yeast mixture.  Slowly add flour and spices. Stir together until you get a rough ball of mixture.

4. Tip the entire contents of the bowl out onto a work surface. Knead together for about 10 minutes, gradually adding the 1/3 cup of flour, using it to stop the dough sticking to your hands and the work surface, until you get a smooth-ish, slightly sticky dough.

4. Pop the dough into a lightly oiled large bowl, (I just washed and oiled my mixing bowl) turning it to coat, cover with a clean tea towel . Leave to rise in a warm place for about 1 hour,  until doubled in size.

5. Preheat oven to 425˚. Divide the dough into 8-11 equal pieces (roughly weighing 3 oz each) and roll into balls. Dip the bottom of the dough balls lightly into some flour to stop them sticking to the work surface.

6. Roll each dough ball into a rope about 20″ long.

7. Shape into a U, cross the ends of the U over each other and fold down to make the pretzel shape. Turn on the kettle when you’re almost done forming pretzels.

8. Combine the hot water and baking soda in a shallow bowl. Using a spatula to hold them, dip the pretzels into the watery mixture and place onto a parchment-lined baking tray.

9. Preheat the oven to 425 degrees F (210 degrees C). Once preheated, bake the pretzels for 7-10 minutes, rotating the tray 180 degrees, halfway through baking, until golden brown. I made my pretzels larger and the time nearly doubled, keep and eye on them.

10. While the pretzels bake, brown the butter: melt the butter, and continue to cook over a medium heat until it foams up and brown solids appear at the bottom of the pan. Take it off the heat.

11. Combine the granulated sugar and spice mix in a large shallow bowl.

12. Once cooked, brush the pretzels all over with browned butter, then coat with the spiced sugar mixture.

Combine the powdered sugar and cream cheese in a small bowl. Add some coffee, little by little until you get a drizzle-able icing, and drizzle over the spice-sugar coated pretzels. Top with chopped pecans, if you want them. Store in an airtight container – they’re best eaten warm


2 responses to “Brown Butter Pumpkin Spice Pretzels with Cider Glaze

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