There’s something about October that makes me want to fill the kitchen with dough. These sourdough pumpkin pretzel bites are soft and chewy on the inside, deep golden on the outside, and sprinkled with a Maldon flaky sea salt that makes them impossible to stop eating. I rolled mine into little balls this time, and one batch made about 100 bites. Yes, really.
And because a pretzel is only as good as what you dip it in, I paired them with a cozy cheese dip made with fresh apple cider instead of beer. It’s sharp, creamy, a little tangy, and tastes like fall in a mug. I’m calling it apple cider cheese dip, and I don’t think I’m going back.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @twigandberrykitchen on Instagram and hashtag it #twigandberrykitchen
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @Twigandberrykitchen on Instagram and hashtag it #TwigandBerryKitchen
Ingredients You’ll Need
(Full ingredient list with exact measurements is in the recipe card below.)
For the pretzel bites
- Warm water or milk (I use water)
- Granulated sugar
- Active dry yeast
- Sourdough discard
- Pumpkin puree
- Bread flour (or all purpose flour)
- Kosher salt
- Pumpkin pie spice
- Unsalted butter
- Olive oil
For the Baking Soda Bath
- Water
- Baking soda
For the Topping
- Egg yolk
- Coarse salt (optional)
For the Apple Cider Cheese Dip
- Butter
- All purpose flour
- Whole milk
- Apple cider
- Dijon mustard
- Worcestershire sauce
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Extra sharp cheddar cheese
A few ingredient notes: Use pure pumpkin puree, not pumpkin pie filling. Unfed discard works great here since the yeast does the rising. For the dip, use fresh sweet apple cider (the cloudy kind from the orchard), not hard cider or cider vinegar.
Equipment You’ll Need
- Stand mixer with a dough hook
- Large mixing bowl
- Bench scraper
- Kitchen scale
- Large pot (for the baking soda bath)
- Flat slotted spoon or spider strainer
- Baking sheets
- Parchment paper
- Pastry brush
- Small saucepan
- Whisk
- Box grater
How to Make sourdough pumpkin pretzel bites
- Bloom the yeast in warm water with a spoonful of sugar until foamy.
- Mix the dough with sourdough discard, pumpkin puree, melted butter, and the spiced flour mixture.
- Knead and rest the dough in an oiled bowl for 30 minutes.
- Roll into balls about 1 inch wide.
- Dip in the baking soda bath for 20 to 30 seconds.
- Egg wash and bake at 425°F until deep golden brown.
- Brush with butter while warm.
- Make the apple cider cheese dip and serve everything warm.
Why You’ll Love This Recipe
Tips for making this recipe
How to store
- Pretzel bites: These are best the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days, and warm them in a 350°F oven for about 5 minutes. To freeze, cool the baked bites before the butter and sugar step, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 8 to 10 minutes, then brush with butter and roll in pumpkin spice sugar.
- Apple cider cheese dip: Refrigerate in an airtight container for up to 4 days. Reheat over low heat, whisking in a splash of milk or cider to loosen it back up. I don’t recommend freezing the dip since the texture can turn grainy.
FAQ’s
Can I make these without sourdough discard? Yes. Leave the discard out and start with 4 1/2 cups of flour, adding more only if the dough is sticky.
Can I use beer instead of apple cider in the dip? Absolutely. Swap in the same amount of beer for a classic beer cheese, or use hard cider for a boozy apple version.
Can I make the dough ahead of time? Yes. After kneading, cover the dough and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before shaping.
Why do pretzels go in a baking soda bath? The alkaline bath is what gives pretzels their chewy skin, deep brown color, and classic pretzel flavor. Skip it and you’ll end up with soft rolls.
Can I shape these into full size pretzels? Yes. Divide the dough into 14 pieces, roll each into an 18 to 20 inch rope, twist into pretzels, and bake for 12 to 13 minutes.
Can I use pumpkin pie filling instead of puree? No. Pie filling has added sugar and spices that will throw off the dough. Stick with pure pumpkin puree.
Sourdough Pumpkin Pretzel Bites with Apple Cider Cheese Dip
Ingredients
Pretzel Bites
- 1 1/2 cups warm water or milk about 110°F
- 1/4 cup granulated sugar divided
- 1 packet 7 g active dry yeast
- 1/2 cup sourdough discard
- 1/3 cup pumpkin puree
- 4 1/2 to 5 cups bread flour all purpose flour works too
- 2 teaspoons kosher salt
- 1 tablespoon pumpkin pie spice
- 4 tablespoons unsalted butter melted and divided
- 2 tablespoons olive oil for greasing the bowl
Baking Soda Bath
- 12 cups water
- 3/4 cup baking soda
Topping
- 1 large egg yolk beaten with 1 tablespoon water
- Coarse salt for sprinkling (optional)
Apple Cider Cheese Dip
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 2/3 cup whole milk
- 2/3 cup apple cider
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 8 to 10 ounces extra sharp cheddar cheese freshly shredded
Instructions
Make the Pretzel Bites
- In a large bowl, whisk together 4 1/2 cups of the flour, the salt, pumpkin pie spice, and all but 1 tablespoon of the sugar. Set aside.
- Pour the warm water or milk into the bowl of a stand mixer. Stir in the remaining 1 tablespoon sugar and the yeast. Cover and let sit for 5 minutes, until foamy.
- Add the sourdough discard, pumpkin puree, and 2 tablespoons of the melted butter.
- With the dough hook on medium low, add the flour mixture a little at a time. Increase to medium high and knead for 5 to 7 minutes, until the dough is smooth and pulls away from the bowl. If it's still sticky, add more flour a tablespoon at a time, up to 1/2 cup.
- Turn the dough onto a floured surface, knead a few times, then place in a bowl greased with olive oil. Cover with a towel and rest for 30 minutes.
- Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly spray with cooking spray. Bring the 12 cups of water to a boil in a large pot.
- Divide the dough into 5 pieces, roll each into a rope about 1 inch thick, and cut into 1 inch pieces, about 20 pieces per rope. Roll each piece into a smooth ball. At the end you should have about 100.
- Slowly add the baking soda to the boiling water (it will foam). Working in batches, drop the dough balls into the bath for 20 to 30 seconds, keeping them submerged. Remove with a slotted spoon and place on the prepared baking sheets. Pat off any excess water.
- Brush each bite with egg wash and sprinkle lightly with coarse salt, if using. My absolute favorite is Maldon.
- Bake for 10 to 13 minutes, until deep golden brown. If baking two sheets at once, place them side by side on the center rack for even baking.
- While still warm, brush the bites with the remaining 2 tablespoons melted butter and sprinkle with more salt if needed.
Make the Apple Cider Cheese Dip
- Melt the butter in a saucepan over medium heat. Whisk in the flour until no lumps remain and cook for 1 minute, whisking constantly.
- Slowly whisk in the milk, then the apple cider, until smooth. Simmer for 2 to 3 minutes, whisking, until thickened.
- Whisk in the Dijon, Worcestershire, garlic powder, onion powder, smoked paprika, and salt.
- Reduce the heat to low. Add the cheese one handful at a time, stirring until each addition is fully melted. Serve warm with the pretzel bites.
