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Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip

Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip
Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip
Course:
Appetizers, Side Dish
Cuisine:
American
Yield:
8
Time:
Prep Time: 80 mins., Cook Time: 15 mins.

These Pumpkin Spiced Ale Pretzels with Chipotle Pumpkin Dip are part of our Halloween Forgotten Feast. Trust us, you won’t want to forget to include these with your own holiday celebration!

INGREDIENTS:

Pretzels:

  • 1 ¼ cups pumpkin spiced ale, room temperature
  • ½ cup pumpkin puree, canned
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon dried yeast (not rapid rise)
  • 3 ½ cups all-purpose flour
  • 2 quarts water
  • 2/3 cup baking soda
  • 1 egg white, whisked
  • Kosher salt for garnish

Dip:

  • 8 ounces cream cheese, room temperature
  • 8 ounces pumpkin puree
  • 1-2 Chipotle with Adobo (adjust according to how much spice you would like. You can always add more)
  • ½ cup pumpkin spice ale
  • 3 teaspoons honey
  • 1 teaspoon salt (or to taste)

DIRECTIONS:

Pretzels:

  1. In a large bowl, combine the pumpkin puree, ale, salt, sugar and yeast. Using a wooden spoon, slowly mix in the flour until it is too thick too add remaining flour, then use your hands to finish.
  2. Dump the dough onto a floured surface and knead to form a smooth ball.
  3. Place the dough ball into an oiled bowl, turning once to coat the dough and cover with plastic wrap. Set the bowl in a warm spot and let rise until it’s double the volume, about 1 ½ hours.

Dip:

  1. Combine all the ingredients in a blender or small food processor. Process until smooth, adjust the seasoning if needed. Set aside.
  2. Finish the Pretzels
  3. Preheat the oven to 400°F convection or 425°F regular oven.
  4. In a large pot, bring to a boil the water and baking soda while shaping the pretzels.
  5. Line 2 baking sheets with parchment paper and coat with vegetable oil
  6. Turn the dough out onto a floured surface and divide into 12 equal pieces
  7. Using flat hands, roll out each piece of dough into a rope. Roll from the middle to the ends, if your hands get too sticky dip into flour and continue rolling. You want the rope to be about 20”-24” long.
  8. Form the pretzel by lifting the rope on either end and allow the idle to sit on the surface, forming a “u” shape. Twist the rope ends together 2 x and fold the twist over and to rest on the center of the “u”. Carefully lift the two top loops and place on the oiled paper. (this may take a few practice tries to get it just right.)
  9. Dip the pretzels into the boiling baking soda water 1, 2 or 3 at a time, depending on the size of your pot, for about 10 seconds.
  10. Set the boiled pretzels on a wire rack to drain while you do the remaining pretzels.
  11. Transfer the pretzels to the oiled baking sheets and brush each with egg white and sprinkle with kosher salt or pretzel salt.
  12. Bake until puffed and golden brown. Serve warm with Chipotle Pumpkin Dip.
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