Pumpkin Spice Pretzel Bites

• Vegetarian

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1/4 cup Baking soda
  • 2 tbsp Brown sugar
  • 2 cup Flour
  • 1 cup Powdered sugar
  • 2 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 dash Salt
  • 6 tbsp Sugar
  • 1/2 tsp Vanilla
  • 1 pkg Yeast

• Dairy

  • 7 tbsp Butter
  • 4 oz Cream cheese

• Liquids

  • 3 cups Tap water, hot
  • 1 cup Water

Found on littledairyontheprairie.com

Description

Ingredients

• PRETZELS:
• 1 pkg yeast
• 1 c. warm water
• 2 T. brown sugar
• 2 T. sugar
• 1 T. melted butter
• 1 tsp. salt
• 2 c. flour (add more as needed, I ended up adding about one more cup)
• 3 cups hot tap water
• ¼ c. baking soda
• 1 egg white + 1 T water
• ¼ C. butter, melted
• 2 T. pumpkin pie spice
• ¼ c. sugar
• ICING:
• 4 oz. cream cheese, softened
• 2 T. butter, softned
• ½ tsp. vanilla
• 1 c. powdered sugar
• dash salt
• evaporated milk, as needed for desired consistency.

Directions

• I used my Kitchen Aid for this recipe and it works great.
• To mixing bowl add 1 cup warm water. Sprinkle yeast and white sugar over water. Add 1 T melted butter. Let sit for about ten minutes until bubbly.
• In a separate bowl add flour, brown sugar, salt, and flour. I started with 2 cups of flour.
• (As the dough mixed I added more flour, by the Tablespoon, as needed to get a soft bread dough. Bread is a funny thing and you may have to add more or less. I use my dough hook to make my bread. Once the bread starts to peel away from the bowl it is getting close to the right consistency.) Stir the dry ingredients until they are mixed together. I add them to a sifter, which isnt necessary...just easier for me.
• Add dry ingredients to yeast water. Using dough hood, or similar attachment, let dough need for about 5 minutes. Like I mentioned earlier, you will likely need to add more flour throughout this process to get the right consistency.
• Cover dough with a towel and let sit in a warm place for an hour, or until dough has doubled in size.
• Remove dough from bowl and place on floured surface. Divide dough into four pieces. Roll each piece into a long rope. Cut rope into about 2 inches in length.
• Line a baking sheet with a silpat, or parchment paper. Preheat oven to 400 degrees.
• Add 3 cups hottest tap water to a bowl. Stir in baking soda.
• Working in small batches, add pretzel bites to soda water. You only need to let them sit in the water for a second. Remove the bites with a slotted spoon. Once they have drained for a second place them on lined baking sheet. Continue with remaining pretzel bites.
• Mix egg white and 1 T. water. Brush on pretzel bites.
• Bake 13-15 minutes, until golden brown.
• While pretzels are baking melt ¼ cup butter in a medium sized bowl. Mix pumpkin pie spice and sugar together (I put it in a sealable gallon bag).
• When pretzel bites finish baking, working in small batches, set them in the melted butter. Stir bites around to coat. Put the bites in the bag with pumpkin spice sugar. Shake the bag until bites are covered with sugar. Remove from bag and set on paper towel lined plate. Continue until all bites are covered. If you give the bites a heavy coat of butter and sugar you may need more melted butter and pumpkin spice sugar. This amount worked just right for me.
• ICING:
• Add all ingredients to a bowl and mix until smooth. Add evaporated milk a little at a time, until you reach desired consistency. You want it to be a little thinner than frosting.
• Serve pretzel bites right out of the oven with icing as a dipping sauce. You can microwave these later, but they arent as good.