Spiced brown butter pumpkin pretzels with coffee cream cheese icing
Does what it says on the box. I’d had this recipe starred in my inbox with the subject line “JESUS GOD MAKE THESE IMMEDIATELY” … since Oct. 4. (Whoops.)
Still, worth the wait. I’m not sure why all of my yeast products end up in tiny knot form, but they still taste good, albeit a little doughier.
Adapted from Top With Cinnamon
I left the process mostly the same (with the only exception being adding more rise time so as to accommodate a smaller amount of yeast and a longer time playing with greyhounds), but tweaked a few ingredients more heavily. Here’s my take:
150ml warm water
1 T active dry yeast (or, you know, just less than that because you ran out and a packet isn’t a full tablespoon)
50g dark brown sugar (separated into 1T + 3T)
425g all-purpose flour (plus 60g more for kneading)
1 t fine sea salt
1-2 t pumpkin-y spices (cinnamon, nutmeg, allspice, clove, ginger) in your preferred proportions
2 T neutral oil (e.g. vegetable or grapeseed oil)
185 ml pumpkin puree
250ml hot water
2 t baking soda
1/4 cup butter
1 T-ish pumpkin spice mix (see above)
65g granulated sugar
50g powdered sugar
2 T cream cheese
candied, chopped pecans**
* This is her version, not mine, which involved however much powdered sugar I had left in a bag, 2 oz. cream cheese instead of T, and a hybrid instant coffee/espresso monster. Whatever, it worked.
** Candying wasn’t part of the original recipe, but it’s easy enough to throw brown sugar, butter, and pecans in a saucepan for a few minutes. Pro tip #1: Save the leftovers for a salad topping, because you’ll want to eat salad for your next eight meals after this. Pro tip #2: Add a dash of Odile’s specially infused cinnamon vanilla to the candied nuts just before you take them off the heat.