It can’t be Autumn without pumpkin and chili soft pretzel bread. Soft, chewy, pillowy and utterly delicious. This bread is vegetarian and is perfect to enjoy in a sandwich or dipping in hot soup.
Who does not love soft pretzel bread? We are big fans and love it. I keep experimenting with different soft pretzel flavour and so far I made chorizo soft pretzel bread, you need to check it out. Today I am sharing my new recipe for pumpkin and chili soft pretzel bread with my homemade pumpkin puree. This bread requires more effort due to the extra steps but the effort is so worth it. So let’s begin.
How to make pumpkin and chili soft pretzel bread
First you need to add milk, water, sugar or honey into a small pot and heat it up and add yeast. Do not add yeast if the mixture is warmer than 55C/132F. High temperature will kill the yeast. Then you add flour, salt, chili and pumpkin puree. If you are using homemade pumpkin puree, make sure you drain it well. Then knead the dough for about 10 minutes and then add 3/4 of melted butter. keep kneading until the dough becomes smooth and shiny. Then shape it in a ball, place it back in the bowl, cover the bowl with cling film and a tea towel. Leave it in a warm place for at least 1h and 30 minutes until dough doubles in size.
SODA BATH: when the dough is ready, prepare a soda bath. Fill a wide and deep pot with water (I filled my pot with 6 litres of water) and bring water to boil. Keep it boiling while you shape bread. Also prepare large baking sheet lined with a silicone mat or a baking paper and drizzle some vegetable oil. Oil will prevent boiled bread from sticking.
Now, knead the dough for a minute with your hands and shape it into a ball. Then cut few pieces of butcher’s twine and arrange it in a circle so all the pieces cross in the middle. Place dough in the middle and tide the strings across the dough so your bread looks like a pumpkin. Do not tie the strings too tight as the dough will puff up during the soda bath and during baking.
Preheat your oven to 200C/392F.
Now, add baking soda to water. Do it gently as water will start to bubble. Then gently place dough inside and boil it for few minutes. Keep pressing the dough with a spoon making sure it is submerged in the water completely.
The next step is to place boiled dough on the greased baking sheet and bake it for about 30 minutes until golden. When bread is ready remove it from the oven and place of a cooling rack. Let bread cool down completely before slicing.
Tips:
- Make sure that the temperature in your house is at least 22C /72F. It will help bread to raise quicker. Alternatively you can place the bowl with dough over a container with hot water. It will speed up the process.
- Shape dough into a ball, BUT, make sure you seal the bottom tight so the water does not get inside.
- When bread is ready, always let it cool on a cooling rack so the bread does not become soggy.
What does pumpkin and chili soft pretzel bread taste like?
The texture of this bread is soft, pillowy and dense. Dense does not mean bad, it means that bread is chewy. If you have tried a soft pretzel bread, you now what I mean, if you have not, this is your chance. The crust is very soft.
The flavour is fantastic, a little bit salty, buttery with a hint of pumpkin puree and chili. All the flavours are balanced very well.
How to store pumpkin and chili soft pretzel bread
Store this bread in a bread box at room temperature. You can also wrap it in a linen cloth. If you want to freeze it, slice it first and place small pieces of a baking paper in between to prevent sticking. Freeze it in a zip-lock bag for up to 6 months.
How to serve pumpkin and chili soft pretzel bread
This bread is perfect as a base for a sandwich. It will go beautifully with every savoury topping.
It is great for toasting or grilling as it crisps up wonderfully. You can also serve a slice with your favourite soup.
If you are looking for more baking recipes with pumpkin, I can recommend you the following:
Pumpkin and Guinness soft rolls
Click this link if you want to see the best recipes with pumpkin
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Pumpkin and chili soft pretzel bread
Wonderful pumpkin and chili soft pretzel bread
Ingredients
Instructions
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In a small pot, add water, milk and honey, stir well and warm up to the temperature that the mixture feels warm but not hot. If you add yeast to a hot water or milk you will kill it and bread will not raise.
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Add yeast, stir and set aside for 10 min.
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In a large bowl, add flour, salt, pumpkin puree and chili. If you are using a homemade pumpkin puree, make sure you drain it well.
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Add the yeast mixture for the flour.
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Using a hook attachment knead the dough for about 15 minutes.
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Take a small pot and melt butter. Let it cool for few minutes.
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Add 60 g or about 3/4 of melted butter to the dough.
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Knead the dough until the butter if fully incorporated. You are aiming for a smooth and springy dough.
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I was kneading the dough for about 25-30 min.
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When dough is ready, cover it with a cling film and then kitchen towel and place bowl in a warm place. The dough should double in size (it will take about 1h and 30 min).
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When your dough is ready, prepare large wide pot with about 6 liters of water. Bring it to boil. Let the water boil while you are shaping the dough.
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Prepare large baking sheet, lined with a silicone mat or a baking paper. Grease it with oil. Set aside.
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Preheat the oven to 200C fan/ 392F.
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Place the dough on a working surface, work the dough in your hands to remove all the gases and shape the dough into a ball.
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Take butcher's twine and cut few longer pieces. I cut 5 pieces.
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Line it on a working surface and arrange them in a circle, so all the strings cross in the middle. Place the dough on top. Grab the opposite end of the twine and tie them together.
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When the dough is ready, SLOWLY add baking soda to the boiling water. Water will start foaming at first, this is normal.
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Place the dough in the boiling water for about a minute. Use a spoon to press the dough, so whole dough is submerged in water.
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Remove the dough from the soda bath and place it on a prepared oiled baking sheet.
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Sprinkle the dough with coarse salt and some chili flakes and place the dough in the oven for about 35 minutes.
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When bread is ready, remove it from the oven and brush it with the remaining melted butter.
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Place bread on a cooling rack and let it cool completely before slicing.
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Enjoy!