Saturday, October 27, 2012

Honey Wheat Pretzel Fingers with Pumpkin Guts Butter

Just in time for Halloween, my son entered his first 4H Food Show this morning, which was themed "Healthy Holidays" with a Halloween treat and I wanted to share his recipes!  The pumpkin butter is delicious!!!

Honey Wheat Pretzel Fingers

1 1/3 cups warm water
¼ cup + 1 Tbs honey
2 ¼ teaspoons rapid rising yeast (or 1 envelope)
2 teaspoons sea salt
2 1/2 cups bread flour
2 ¼ cups whole wheat flour
¼ cup unsalted butter, melted
1/3 cup baking soda
8-10 cups water (10 cups for wider pot)
1 egg yolk
1 Tablespoon water
Sea Salt (Coarse or Fine, depending on your taste) for topping pretzels

Heat oven to 450degrees. 
Mix the water, salt, yeast and honey in a mixing bowl and let it sit for 10 minutes.  Next, add butter then flour and  mix with an electric mixer using a dough hook until dough pulls away from edges of the bowl and forms a soft lump.  Spray a second bowl with oil or cooking spray and place dough in the bowl.  Cover with plastic wrap and let sit in a warm place for 55 minutes. 

In a large pot, mix the baking soda into the 8-10 cups of water and bring to a boil.  Mix the egg yolk and tablespoon of water in a small bowl also.  Once the timer goes off from the dough rising, place your dough on a lightly oiled surface, cut it into 16-20 pieces and roll them to the length and width you desire.  Drop two or three pretzels at a time into the boiling water for 30 seconds each, pull them out carefully and lay them on a parchment lined baking sheet.  Brush on a light coat of the egg mixture then sprinkle with salt.

Bake for 10-12 minutes or until golden brown. 
Pumpkin Guts Butter

2 sticks of butter, slightly chilled but softened
2/3 c honey
2 Tbs powdered sugar
5 1/2 Tbs canned pumpkin

Mix the butter, honey and powdered sugar on high with electric beaters, then stir in the pumpkin till mixed well.  Store in refrigerator to keep fresh but sit out for about 30 minutes to soften before serving.

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