Pumpkin and Onion Stuffed Soft Pretzel

Homemade soft pretzel dough, stuffed with this mind blowing filling. Pumpkin puree with caramelized onions and all shaped in a tasty pretzel.

Ingredients

Ingredients
Servings:
Pretzel Dough
ml
Tepid Water
tbsp
Honey
g
Active Dry Yeast
g
Butter
g
All-Purpose Flour
Egg
beaten
g
Baking Soda
Sesame Seeds
to sprinkle
Pumpkin and Onion Filling
Red Onion
tbsp
Sugar
ml
Red Wine
tbsp
Aceto Balsamico
g
Pumpkin Puree
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  2. Add the melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes.
  3. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
  4. In the meantime make the filling, slice the onion on thin ring shape.
  5. Add onions and cook for few minutes, until soften. Add sugar and let it caramelize (be careful not to burn).
  6. Deglaze with red wine and balsamic vinegar and cook until liquid is reduced. Mix the pumpkin puree with the onions, add salt and pepper.
  7. Preheat the oven to 200 ºC. Bring a large pot of water to a boil.
  8. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30×7 cm). Spread about 1½ – 2 tablespoons pumpkin onion spread along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
  9. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sesame seeds.
  10. Bake for 15 to 18 minutes or until pretzels are golden brown.
  11. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 160 ºC for 15 minutes.

Preparing In The Kitchen
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  2. Add the melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes.
  3. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
  4. In the meantime make the filling, slice the onion on thin ring shape.
  5. Add onions and cook for few minutes, until soften. Add sugar and let it caramelize (be careful not to burn).
  6. Deglaze with red wine and balsamic vinegar and cook until liquid is reduced. Mix the pumpkin puree with the onions, add salt and pepper.
  7. Preheat the oven to 200 ºC. Bring a large pot of water to a boil.
  8. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30×7 cm). Spread about 1½ – 2 tablespoons pumpkin onion spread along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
  9. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Line two baking sheets with parchment paper placing 4 pretzels on each. Brush the tops with the beaten egg wash and season liberally with sesame seeds.
  10. Bake for 15 to 18 minutes or until pretzels are golden brown.
  11. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 160 ºC for 15 minutes.

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