{"id":56327,"date":"2017-01-19T12:46:41","date_gmt":"2017-01-19T19:46:41","guid":{"rendered":"http:\/\/www.craftbeer.com\/?post_type=recipes&p=56327"},"modified":"2017-01-20T08:53:35","modified_gmt":"2017-01-20T15:53:35","slug":"pumpkin-and-stout-soft-pretzels","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/pumpkin-and-stout-soft-pretzels","title":{"rendered":"Pumpkin and Stout Soft Pretzels"},"content":{"rendered":"

To make these pumpkin and stout soft pretzels, combine stout, pumpkin puree and brown sugar in a medium saucepan. Heat over medium heat, stirring, until very warm but not hot (no hotter than 110\u00b0F, please).<\/p>\n

Remove pan from heat and sprinkle yeast over the pumpkin mixture. Stir and let stand 5 minutes. At the end of that time, your yeast should be “blooming.”<\/p>\n

To the bowl of a stand mixer, add all-purpose flour, whole wheat flour, salt and spices. Pour in the pumpkin-yeast mixture, add the oil, and stir with a wooden spoon or spatula to moisten dry ingredients. If the dough is too dry, add another tablespoon or two of stout.<\/p>\n

Using the dough hook attachment, knead on medium speed for 2-3 minutes, until dough forms a smooth ball around the hook and doesn\u2019t cling to the sides of the bowl. If the dough is too sticky, add additional flour a tablespoon at a time.<\/p>\n

Cover the dough with plastic wrap and set in a warm place to rise for about 45 minutes. The dough won\u2019t quite double, but it should have a decent lift.<\/p>\n

Line baking sheets with parchment and spray with pan spray. Divide dough into 12 equal pieces (I weighed mine whole, then used a calculator to divide the ounce total by 12 for accuracy; pastry chef habit), and roll each piece into a rope about 18 inches long.<\/p>\n

Form each dough rope into a pretzel and place on pans. Cover pretzels with a clean linen cloth and let rise for 25 minutes.<\/p>\n

Bring a stockpot or other large pot of water just to a boil. Add \u00bc cup baking soda \u2014 careful, it will bubble aggressively for a moment \u2014 and stir to dissolve. Boil the pretzels in batches for about a minute, turning halfway through.<\/p>\n

Remove pretzels from water bath and let drain for a minute on clean towels.<\/p>\n

While you\u2019re boiling the pretzels, preheat the oven to 450\u00b0F. Place boiled pretzels on parchment-lined and sprayed baking sheets. Bake for 12 to 15 minutes, or until deep golden brown.<\/p>\n

Transfer the pretzels to a rack to cool completely. While they\u2019re cooling, combine sugars, spices, and salt in a pie plate or similar rimmed dish. Brush the pretzels with a very light coat of melted butter, then toss in sugar-spice mixture until coated.<\/p>\n

Notes<\/strong><\/p>\n