Move over regular pretzel bites and make way for these tasty pumpkin spice sugar pretzel bites.
Shake it off, shake it off!
No matter how hard I try to get over this song I can’t. Maybe in all honesty I’m not trying that hard. Yep, I’m definitely not. I’m almost 30 but acting like I’m back in my teens trying to bust out all the dance moves I have with my toddler. She likes the song just as much as I do. Catchy tunes always get me and I can remember songs that I first heard almost 20 years ago. Why is it that we hardly remember things that we learn in school growing up, but you can here a song from the 1980’s and recite with no problem. I swear I have a ton of USELESS song lyrics stored up just waiting for me to let them free. You know the songs from Usher, Destiny’s Child, Spice Girls, Hanson, N’SYNC and literally this list could go on and on.
My older sister by 10 years was in town this weekend. I feel like I could blame most of my music choices on her because of the age. In fact, no lie, my most favorite song or two favorite songs were Mr. Big – To Be With You and Salt and Pepper – Let’s talk about sex. Can you imagine a 10 year old repeating the lyrics to Let’s Talk About Sex when I had no idea what sex was?!
Right before I sent my sister packing for the plane I made these pumpkin spice sugar pretzel bites. She prefer hers with a little less sugar and spice but I liked mine just the way they were. I could just tell her to shake it off right?
ENJOY ~ Meagan
Pumpkin spice sugar pretzel bites
Ingredients
- 1 cup warm water
- 3 tablespoons light brown sugar
- 1 package or teaspoons active dry yeast
- 1/2 teaspoon table salt
- 3 1/2 all purpose flour
- 3 quarts water
- 1/2 cup baking soda
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 3 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 3 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 3 tablespoons heavy cream
Instructions
In a mixing bowl add water, sugar and yeast. Lightly stir the mixture and let it sit for 10 minutes. Attach the dough hook and slowly add in the salt and flour. Knead for 5 minutes or until ball shape. Remove the dough and place in a large bowl. Cover and let it rise for at least 30 minutes.
Preheat oven to 425 degrees F.
Bring 3 quarts of water to a boil along with the baking soda. Pinch the dough forming a ball the size of a golf ball or smaller. Drop the dough into the boiling water and let it float for 15-2o seconds. Place onto a silicone baking sheet or foiled sheet. Repeat until all pretzel balls are done. Bake in the oven for 8-10 minutes or until golden brown.
In a small bowl combine the pumpkin pie spice and sugar. In another bowl melt the butter. Place the pretzels balls into the melted butter with a slotted spoon and then sprinkle the tops and side with the spice mixture. Place on a wired rack.
Dipping sauce
In a medium size bowl combine all of the ingredients with a hand held mixer. Mix until smooth and then store in refrigerator until ready to use.