Grain+ Egg Free Salted Caramel Pumpkin Soft Pretzels!

I created these delicious soft pretzels prior to the time that I committed to including and or using gram measurements exclusively. However- I do recall this recipe being pretty forgiving so I felt posting it as it was written when it originally went up was no problem. (Some of my recipes require absolute precision which means grams must be used- this one is flexible enough that its ok not to worry about all that.) The texture of these pumpkin pretzels is fantastic. Both soft and chewy yet all you have to do is mix the dough, shape It and bake it.

If you are intimidated by yeast- this is the recipe for you! You’ll get a great bready texture without having to mess around with proofing yeast. Typically soft pretzels are also boiled- I managed to skip that step with this recipe too. Easy peasy is the name of the game. :)

Also worth noting this recipe is SUPER allergen free. There are no grains, eggs, dairy or gluten! They are even vegan :). The recipe includes some pecans for the topping but this can be skipped If there’s a nut allergy in your home.

Grain and Egg Free Pumpkin Soft Pretzels with Pecans and Salted Caramel!

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Author: Brittany Angell

Prep time: 30 MinCook time: 22 MinTotal time: 52 Min

I created these delicious soft pretzels prior to the time that I committed to including and or using gram measurements exclusively. However- I do recall this recipe being pretty forgiving so I felt posting it as it was written when it originally went up was no problem. (Some of my recipes require absolute precision which means grams must be used- this one is flexible enough that its ok not to worry about all that.) The texture of these pumpkin pretzels is fantastic. Both soft and chewy without the extra step of boiling the dough or proofing yeast!

Ingredients

• 1 cup packed Coconut Flour
• 1 cup Packed Potato Starch
• 1 cup Packed Tapioca Starch
• 1/2 tsp Salt
• 2 1/2 tsp Baking Powder (preferably double acting- but regular works too)
• 2 TBSP Potato Flour
• 1/2 cup Palm Sugar
• 1 TBSP Pumpkin Pie Spice
• 1/2 tsp Xanthan Gum
• 3/4 cup Pumpkin Puree
• 1/4 cup + 1 TBSP Spectrum Shortening
• 1 cup warm Water

Salted Caramel

• 3/4 cup Butter or Vegan Butter
• 1 1/4 cup Palm Sugar
• 1 TBSP Heavy Cream or Coconut Cream
• Pinch of Salt

Toppings

• 1/2 cup chopped Pecans
• 1/4 cup Coarse Grain Cane Sugar

Instructions

1. Preheat oven to 375 degrees.
2. In a mixing bowl using a stand mixer combine all of the ingredients. Mix on low for the first minute until things begin to come together and then mix on medium for an additional minute. The dough will be done mixing when it begins to stick to the sides of the bowl and form a ball.
3. Using well oiled hands, divide dough into 6-8 equal sized balls. Roll each ball out to about 12 inches long. Criss-cross each of the dough "tubes" into the classic pretzel shape. Place on parchment lined baking sheet.
4. Brush each pretzel with oil and top with chopped pecans and sugar and place back into oven. Bake for 20-22 minutes.
5. Make the Salted Caramel: While the pretzels are baking cook the salted caramel. Heat all ingredients in a small saucepan over medium-high heat until mixture thickens and becomes sticky looking, stirring constantly. Remove from heat once thick.
6. When the pretzels are fully baked and cooled drizzle with the caramel. Allow the caramel to cool and set on the pretzels before serving.

Notes

If using vegan butter and coconut cream to make vegan salted caramel, you may need to use and additional 1-2 TBSP of the coconut cream to get the caramel to "come together".

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