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.
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:
- 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.
- Dump the dough onto a floured surface and knead to form a smooth ball.
- 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:
- Combine all the ingredients in a blender or small food processor. Process until smooth, adjust the seasoning if needed. Set aside.
- Finish the Pretzels
- Preheat the oven to 400°F convection or 425°F regular oven.
- In a large pot, bring to a boil the water and baking soda while shaping the pretzels.
- Line 2 baking sheets with parchment paper and coat with vegetable oil
- Turn the dough out onto a floured surface and divide into 12 equal pieces
- 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.
- 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.)
- 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.
- Set the boiled pretzels on a wire rack to drain while you do the remaining pretzels.
- Transfer the pretzels to the oiled baking sheets and brush each with egg white and sprinkle with kosher salt or pretzel salt.
- Bake until puffed and golden brown. Serve warm with Chipotle Pumpkin Dip.