Cinnamon Sugar Soft Pretzels with Pumpkin Caramel Dipping Sauce!! These pretzels are made with just self rising flour and Greek yogurt!!! So easy, no yeast needed. Such a treat 🥨 recipe below!
PRETZELS
Self Rising Flour: 1 3/4 cup flour + 2 1/2 tsp + 1/8 tsp baking powder
1 cup Greek yogurt
2 tbsp sugar
1/2 tsp cinnamon
CINNAMON SUGAR COATING
1/2 cup sugar
1 tbsp cinnamon
2 tbsp melted butter (or coconut oil)
PUMPKIN CARAMEL DIPPING SAUCE
1/2 cup full fat coconut milk
1/3 cup pumpkin puree
1/4 cup light brown sugar
1/2 tsp vanilla
EXTRA
2 tbsp baking soda
1. Preheat oven to 400 F & bring a large part of water to a boil while you prep.
2. In a large bowl, mix together the self-rising flour ingredients. Then add in the greek yogurt, sugar & cinnamon, and mix together until it comes together to form a ball (Use your hands).
3. Transfer the dough ball to a lightly floured work surface and flatten & shape the dough into a 6-in disk.
4. Using a pizza cutter, cut the dough into 8 equal pieces. Roll each piece out into a roughly 12-inch log — it helps to wet your hands for this! Keep your surface floured as you roll.
5. Line a baking sheet with parchment paper and spray with cooking oil. Shape logs into pretzels, and when water is boiling, add 2 tbsp baking soda. carefully add each pretzel to the boiling water (2-3 at a time), and let boil for 15 seconds or when pretzel rises to the top. Using a slotted spatula, remove from the pot (let the water drain out), and transfer to the baking sheet. Bake for 20-25 minutes until pretzels are golden.
6. While pretzels are baking, make your pumpkin salted caramel. Mix ingredients together in a small saucepan & bring to a boil. Reduce heat to low, and simmer for about 10 minutes until sauce has thickened.
7. Mix together the cinnamon & sugar in a bowl. Once pretzels are ready, brush them with melted butter, and then dip into the sugar mixture to coat. Serve, and dip the pretzels into the pumpkin sauce!