Pumpkin Praline Soft Pretzels.

Homemade soft pretzels are easier (and quicker) than you think! Give them a fall makeover and top with pumpkin spices and a drizzle of pumpkin praline.

Homemade Pumpkin Pretzels - soft pretzels are so easy to make at home! Add a little pumpkin spice and a drizzle of sweet pumpkin praline glaze. These are SO good!

Welcome to Sally’s Pumpkin Addiction. Where pumpkin lovers unite.

I was working on a cookbook recipe last week when this recipe came to mind. Pretzels and pumpkin? Have I gone mad? Trust me. Pumpkin-spiced pretzels, baked to soft perfection, and covered in a brown sugar pumpkin praline glaze. Snack time just got a HUGE pumpkin makeover, people.

Homemade Pumpkin Pretzels - soft pretzels are so easy to make at home! Add a little pumpkin spice and a drizzle of sweet pumpkin praline glaze. These are SO good!

Kevin’s family introduced me to a super-speedy and simple soft pretzel recipe and it quickly became my favorite AND your favorite as well. My 30 Minute Soft Pretzels have been one of the most popular posts of all time on my blog. They’re quick, easy, and chewy. A perfectly approachable recipe for beginners, adults, kids, and all soft-pretzel lovers.

I simply took our beloved pretzel dough recipe and tried a few different techniques on it:

  • I used brown sugar in the dough, not white sugar.
  • I dunked the pretzels into a quick baking soda boil. This creates that classic pretzel taste and texture to the outer layer.
  • Instead of an egg wash before baking, I brushed the pretzels with butter half-way through baking (read below why) and sprinkled with sugar + pumpkin spices.
  • I drizzled the tops with an easy praline topping – brown sugar, butter, milk, pumpkin puree, and confectioners’ sugar.

There is NO mixer required for the dough and all of the 5 ingredients (+ water!) are probably sitting in your pantry right now. I always urge readers to use Red Star Platinum yeast for pretzel dough. If you want your pretzels extra puffy, this yeast will get you there.

Homemade Pumpkin Pretzels - soft pretzels are so easy to make at home! Add a little pumpkin spice and a drizzle of sweet pumpkin praline glaze. These are SO good!

I typically use white sugar in the pretzel dough, but I used brown sugar this time. I wanted that slight molasses flavor – it pairs nicely with the butter and pumpkin spice coating. Mix the first few ingredients together and when it’s time to add the flour, do so a little bit at a time. You’ll want to add flour *just* until the dough is no longer sticky. Adding any more than that could create tough (not soft) pretzels. Poke the dough with your finger – if it bounces back, it’s ready to knead. The total amount of flour I typically use is 3.75 – 4 cups.

Before kneading the dough, I throw 9 cups of water and 1/2 cup of baking soda into a large pot. Bring to a boil as you knead.

Knead the dough for just about 3 minutes. Shape into a ball and cut off 8 even pieces, which is about 1/3 cup of dough each.  Roll into long, thin ropes – about 20 inches in length.  If your ropes are too thick, your pretzels won’t hold that iconic pretzel shape when they’re baked. They’ll puff up too much. Still delicious, but not the shape you’d be going for. To roll into a pretzel shape, form the rope into a “U” shape with the ends pointing away from you.  Twist the ends, then bring them towards yourself and press them down into a pretzel shape.  You all know what pretzels look like!

How to Make Soft Pretzels

Working with one pretzel at a time, lower them into the boiling baking soda/water. Give them a nice dunk for 30 seconds. Raise them out and let some of the water drip off. Place on a lined baking sheet. Repeat with the rest of the pretzels. My baking sheet only holds 4 pretzels, so I did this in two batches.

This very quick baking soda “bath” will give the pretzels a nice, golden-brown color while keeping the inside white and fluffy. I wanted a more authentic looking and tasting pretzel, so that is why I did it this time. And I’m glad I did! The baking soda bath is so easy.

You can certainly skip this step if you want to do something a little quicker – which is what I do for my 30 Minute Soft Pretzels.

Yes, my spatula is a large pink flower. And yes, my pot is pink too…

How to Make Soft Pretzels

After the baking soda dip, bake the pretzels for 10 minutes at 425 degrees. Don’t brush with butter and sprinkle with the pumpkin spices before going into the oven. The butter and spices will burn and look black on top. Rookie mistake I made. Not cute.

After just 10 minutes, remove from the oven. Brush the hot pretzels with melted butter and sugar/pumpkin pie spice mixture (or use store-bought pumpkin pie spice!).

Pumpkin Spice Pretzels

Put the coated pretzels back into the oven and bake for 5 more minutes. Remove from the oven and sprinkle with MORE sugar/pumpkin spice. You don’t have to add this extra sprinkle, but I highly encourage it…

Now it’s time to make that pumpkin praline topping! I could drink this pumpkin praline with a straw.  I literally want to put it on everything I bake.  Or even dunk apple slices, hard pretzels, banana slices, pears, graham crackers, everything else into it.  All you have to do to make this praline is boil and whisk brown sugar, butter, and milk together.  Once it’s smooth, remove from heat and stir in pumpkin puree and confectioners’ sugar.  Let sit to thicken for about 20 minutes.  Then drizzle all over your pretzels.

*If you plan to use this pumpkin praline for other recipes, I suggest adding pumpkin pie spices.

I like to make the pumpkin praline before I start the pretzels. That way I won’t have to wait around for it to thicken after the pretzels are freshly baked.

Pumpkin Praline topping for soft pretzels and other fall-inspired baked goods

A heavy pumpkin praline drizzle on your soft pretzels is highly recommended.

The pretzels remind me of buttery-sweet Auntie Anne’s pretzels. A must-stop whenever Kevin and I go to the mall. Those pretzels the only reason Kevin actually goes to the mall.

Homemade Pumpkin Pretzels - soft pretzels are so easy to make at home! Add a little pumpkin spice and a drizzle of sweet pumpkin praline glaze. These are SO good!

I am so happy with these pumpkin-y pretzels! Taking the extra ten minutes for the baking soda bath was so worth it. Of course, if you’re in a rush and need a soft pretzel STAT, you can skip that step. The pretzels are DOUBLE coated in sugar/pumpkin spice: once after 10 minutes in the oven and again when they are still warm from the oven. Then, of course the praline.  Don’t skip the praline, you’ll thank me later.

This is, without a doubt, my new favorite way to eat soft pretzels. No matter what time of year! 🙂

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pumpkin Praline Soft Pretzels

Yield: 7-8 pretzels

Prep Time: 30 minutes

Total Time: 55 minutes

Print Recipe

Soft pretzels are easier than you think to make at home! Give them a fall makeover and top with pumpkin spices and a drizzle of pumpkin praline.


Pumpkin Praline1

  • 1/2 cup (100 grams) packed light brown sugar
  • 1/4 cup (60 grams) unsalted butter
  • 3 Tablespoons (45 ml) milk (any kind, any fat content)
  • 1 Tablespoon pumpkin puree
  • 1 cup (120 grams) confectioners' sugar

Basic Pretzel Dough

  • 1 packet Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons instant dry yeast)
  • 1 and ½ cups (360 ml) warm water (approximately 110-115F degrees)
  • 1 teaspoon salt
  • 1 Tablespoon (15 grams) packed light brown sugar
  • 4 – 4.25 cups (500-530 grams) all-purpose flour (measured correctly)
  • 9 cups (2,160 ml) water
  • 1/2 cup baking soda


  • 2 Tablespoons (30 grams) butter, melted
  • 1/3 cup (42 grams) granulated sugar
  • 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and  1/2 teaspoon ground nutmeg (or use pumpkin pie spice)


  1. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or a silicone baking mats. Set aside.
  2. Make the praline topping first: Add the brown sugar, butter, and milk to a small saucepan over medium heat.  Continuously whisk the mixture until smooth and bring to a boil.  Allow to boil for 1 minute without stirring.  Remove from heat and stir in the pumpkin and confectioners' sugar until smooth.  Set aside and allow to thicken for at least 20 minutes.
  3. Make the pretzels: Whisk the yeast in 1.5 cups warm water. Allow to almost fully dissolve, about 1 minute. Whisk in the salt and brown sugar until combined.  Slowly add the flour 1 cup at a time.  Mix with a large spoon until dough is thick and no longer sticky. Do not add too much flour or the pretzels will not be soft. After 3-4 cups of flour, poke the dough with your finger.  If it bounces back, it is ready to knead.  If not, add a bit more flour.
  4. Turn the dough out onto a floured surface.  Knead the dough for 3 minutes and shape into a ball.  With a sharp knife, cut into 7-8 sections. Roll each section into a 20-inch rope with an even diameter.  Take the ends of the rope and form a giant U shape.  Take the ends, twist them, and bring them in towards yourself creating a pretzel shape.
  5. Whisk 9 cups of water and the baking soda together in a large pot. Bring to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. The pretzel will float. Lift the pretzel out of the water and allow as much of the excess water to drip off.  Place pretzel onto prepared baking sheet. Repeat with the rest of the pretzels.
  6. Bake for 10 minutes.  During that time, make the topping by melting the butter in a small bowl. Mix the granulated sugar and spices together in another small bowl. Remove the pretzels from the oven and brush each top with the melted butter and generously sprinkle with the sugar/pumpkin spice mixture.  Place back into the oven and bake for another 5 minutes.  Remove from the oven and sprinkle with more sugar/pumpkin spice if desired.
  7. Drizzle the praline on top of each pretzel.  Serve warm or at room temperature. Pretzels may be stored in an airtight container in the refrigerator for up to 3 days.
  8. Make ahead tip: Unglazed pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.

Additional Notes:

  1. If you plan to use this pumpkin praline for other recipes, I suggest adding pumpkin pie spice.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here are my original 30 minute Soft Pretzels.

30 Minute Homemade Soft Pretzels

And my Soft Pretzel Bites.

Soft Pretzel Bites

See more pumpkin recipes.

Homemade Pumpkin Pretzels - soft pretzels are so easy to make at home! Add a little pumpkin spice and a drizzle of sweet pumpkin praline glaze. These are SO good!


*This is a sponsored post for Red Star Yeast. All opinions are 100% my own. For more recipe inspiration, visit their Facebook page.



119 Responses to “Pumpkin Praline Soft Pretzels.”

  1. #
    3girls1appleposted September 17, 2013 at 7:30 pm

    Omg! I love pretzels. I think I want to learn how to make this. Thanks for sharing from 3girls1apple.com


  2. #
    Hannahposted September 17, 2013 at 11:14 pm

    I just had to say thank you for that pumpkin praline! While the cake I was making for my birthday was still baking in the oven, I hopped on my computer to check a few things and because I’m ridiculously easily distracted, I ended up looking to see if there was a new recipe up.

    That maple syrup glaze I’d planned to make? Yeah, no. That didn’t happen. This happened. This miracle of pumpkin deliciousness. Thank you for providing my birthday with this jaw dropping (and closing, and re-opening, and closing again…) moment of autumnal delight! It was the perfect amount, too, and went very well with my brown sugar angel food cake. I upped the pumpkin to 2 Tbsp, and threw in a dash of pumpkin pie spice, just to make it as pumpkin-y as possible, since the only spice in the cake itself was a tsp of cinnamon. It turned out perfectly! This recipe feels like a deadly weapon… it is that good.

    Thanks again! You are a genius with pumpkin!


    • Sallyreplied on September 17th, 2013 at 11:23 pm

      OH MY GOSH brown sugar angel food cake sounds amazing. I would love to try something like that! And it sounds like perfection with this pumpkin praline. Isn’t it to die for? I would definitely add spices like you if I were to drizzle it over a cake. Thank you so much for reporting back about it.

      PS: Happy Birthday!


  3. #
    Chung-Ah | Damn Deliciousposted September 17, 2013 at 11:29 pm

    I’ve never made pretzels at home before but you’ve completely changed my mind on that!


  4. #
    Kammie @ Sensual Appealposted September 18, 2013 at 12:37 am

    Mmmm what else is better than pretzels? PUMPKIN ones! I have never made pretzels before but this one has got me curious!


    • Sallyreplied on September 18th, 2013 at 10:30 am

      I hope you make them, Kammie! They are so easy.


  5. #
    Elizabeth @ Confessions of a Baking Queenposted September 18, 2013 at 12:47 am

    The pumpkin praline drizzle sounds gorgeous, I want to drink it!!! So many wonderful flavors all combined into this fabulous snack!!


  6. #
    Heather @ French Pressposted September 18, 2013 at 1:43 pm

    Sally – these look incredible!


    • Sallyreplied on September 18th, 2013 at 2:57 pm

      Thank you Heather!


  7. #
    Amyposted September 18, 2013 at 3:13 pm

    I’ve only made pretzels once, but after reading your post, it’s definitely time to make them again! You’re so creative with your pumpkin praline drizzle. Love it! Even though it’s still 85° and sunny here, I just might have to pull out my can of pumpkin and start baking soon. All of your pumpkin-themed recipes are way too tempting!


    • Sallyreplied on September 18th, 2013 at 5:24 pm

      I can’t wait to see what you bake first with pumpkin this year, Amy! And you should try soft pretzels at home. They are much easier than you think!


      • Amyreplied on September 18th, 2013 at 7:07 pm

        I loved the soft pretzels I made at home this past spring, so maybe I’ll put a twist on that recipe to make it more autumn-like! And I actually did break open the pumpkin this afternoon… With such a big can, I’ll have to come up with plenty of recipes to make it through the fall!

  8. #
    Saraposted September 18, 2013 at 8:34 pm

    Thank you for this recipe, and for the picture with the pretzel on the spatula going into the baking soda bath! It may seem really obvious, but I originally read just the text instructions and was imagining using a fork to lower/dangle them in. That probably would have been a mess.


    • Sallyreplied on September 19th, 2013 at 9:23 am

      Sara, I’m a very visual learner, so I am realizing how important it is to show OTHERS how to do certain things as well – rather than just tell. I like to see things done, not only read how they’re done. Anyway, very glad it was helpful!


  9. #
    Ari @ Ari's Menuposted September 18, 2013 at 11:44 pm

    Okay, this might be my new favorite! LOVE soft pretzels, and these flavors…uggghhh. As soon as I saw the title of this post, I was sold!


    • Sallyreplied on September 19th, 2013 at 9:08 am

      Had a feeling you’d LOVE these Ari! xo


  10. #
    Erin @ Texanerin Bakingposted September 19, 2013 at 1:52 pm

    Mmmm. Yes to pumpkin pretzels. Pumpkin everything sounds good to me! Except savory stuff. Pumpkin needs to stay in the baked goods. 😉

    I’ve heard your 30 minute pretzels are great. Love your fall-y version even more!


  11. #
    Phoebe Lepageposted September 19, 2013 at 1:54 pm

    Wow. These look so so so good!!!! I LOVE pumpkin, and putting pumpkin in soft pretzels in ingenious!!! Will definitely be trying these sometime (when our oven is fixed). I love your blog!!! Keep on inventing, I’m always looking for something to bake!!!


    • Sallyreplied on September 19th, 2013 at 3:56 pm

      Hey Phoebe! 🙂 Thanks so much for the comment and I am glad to hear you love pumpkin as much as I do! Let me know when you try these – so sorry to hear about your broken oven! Ahh!


  12. #
    Phoebe Lepageposted September 19, 2013 at 1:55 pm

    Sorry! I meant is ingenious. I need to work on spelling!


  13. #
    Laura Dembowskiposted September 19, 2013 at 10:40 pm

    I want to drink that pumpkin praline! Love these cinnamon sugar coated pretzels!


  14. #
    The Hungry Mumposted September 20, 2013 at 7:29 am

    Too perfect 🙂 I adore pumpkin & these look gorgeous.


  15. #
    Nicole @ Vanilla and Beansposted September 23, 2013 at 9:23 am

    Oh, my! They look awesome! Now my stomach starts grumbling…


    • Sallyreplied on September 23rd, 2013 at 9:26 am

      Thanks Nicole! Hope you try the pretzels.


  16. #
    Cheminposted September 23, 2013 at 3:06 pm

    Love your website – first thing I made was the cake bater fudge then the chocolate strawberry cookies then the cookie dough pretzel bites Now I will try these pumpkin pretzels. You are so sweet and light hearted and have great new fresh dessert ideas oh yeah I also just froze some rotten bananas for smoothies cant wait! I also just PRE-ordered your cookbook and wondered if there was anyway to get you to sign it or write a note that I could put in the book for a keepsake. Good luck on your wedding you will be a beautiful fun bride! I just celebrated 10 yrs and I have a wonderful 5 yr old boy! being in a team and builidng a family is what it is all about!


    • Sallyreplied on September 23rd, 2013 at 5:44 pm

      Hi Chemin! It sounds like you love baking as much as I do – you’ve made a few amazing recipes already! I love these pretzels. 🙂 Thank you for pre-ordering my cookbook. I appreciate the support! I am actually giving away a few autographed copies and book plates over the course of the next few months. So be sure to check back! Happy 10 years!


  17. #
    Mercedesposted September 26, 2013 at 2:56 pm

    Soft pretzels are one of my absolute favorite treats! I love this fall-inspired version Sally!


  18. #
    Mallory @ Because I Like Chocolateposted September 30, 2013 at 3:31 pm

    What an amazing way to use up pumpkin after you are sick of making muffins and all the other traditional culprits! Wait, is it possible to get sick of anything pumpkin?


    • Sallyreplied on September 30th, 2013 at 6:28 pm

      Thank you so much Mallory! It’s perfect when you only have a little pumpkin left and don’t know what to do with it.


  19. #
    Minmiposted October 19, 2013 at 8:18 am

    You’re just awesome Sally. I love the recipies u share. The pictures and the instructions r perfect~
    Thanks so much~ You’re super talented. 🙂


    • Sallyreplied on October 19th, 2013 at 9:03 am

      Thanks Minmi! I’m so glad you enjoy my website. I appreciate the comment!


  20. #
    Jaclynposted October 26, 2013 at 10:19 am

    I’ve been wanting to make a pumpkin pretzel ever since fall started – yours look perfect!!


  21. #
    Audreyposted October 27, 2013 at 12:07 am

    I definitely need to work on my pretzel skills. My pretzels had a slightly metallic taste (I’m pretty sure I did something wrong with the baking soda bath) and my drizzle turned in a glaze that fell off the pretzels when you picked them up. Everyone liked them ok but I know I could make them better. Any suggestions?


  22. #
    Julieposted November 5, 2013 at 10:44 pm

    Sally, I just want to say THANK YOU for yet another delicious recipe! We finally got around to making these tonight & it was such a fun family cooking project, with my husband in charge of the baking soda bath, our two year old helping me knead the dough, and our baby supervising it all.
    The pretzels themselves were DELICIOUS!! Thank you for sharing your talent & recipes with the world. We love your blog and we are huge Sally fans in this house. Can’t wait to own your cookbook!
    You are the best!!!!


    • Sallyreplied on November 6th, 2013 at 12:23 pm

      I LOVE reading this comment, Julie. Your little baby supervising. I’m giggling out loud picturing it. Such a fun family project! I can’t wait to bake these pretzels with my future children. Anyway, I’m happy you all enjoyed these pretzels and the process of making them. I’m happy you’re excited for my cookbook. Thank you so much!


  23. #
    Anna @ happycookinghealthyliving.composted July 25, 2014 at 5:43 am

    just one question: don’t you leave the dough to rest and raise?
    Cheers 😉 I can’t wait to try them!


  24. #
    Jen Hatcherposted September 13, 2014 at 9:49 am

    My daughter and I made these today. We live in the land of pretzels, Germany! They don’t offer them like this here. They are pretty amazing! Thank you so much for this wonderful recipe. We will be making these again for sure!


  25. #
    Maryposted September 17, 2014 at 10:30 am

    Looks so yummy! Thanks for sharing 🙂


  26. #
    laura gavanposted September 25, 2014 at 5:11 pm

    hi, this sounds soooo good but I would like to know if I can make candied apples using the pumpkin praline? I do not want to make the pretzels, I was thinking of dipping the apples while the mixture is still hot,,,my first layer would be while chocolate and then this,,then I would add glazed crushed up walnuts along with crumb cake topping,,,can it be done? thanks


    • Sallyreplied on September 26th, 2014 at 6:59 pm

      Hi Laura, that’s a great idea. But I fear this praline glaze will not set on the apple.


  27. #
    SHUTTOposted October 4, 2014 at 2:41 pm

    Can I freeze them until I’m ready to bake them? Of course, I would need to use the wax paper between the layers if I do.


  28. #
    louise meyrickposted December 1, 2014 at 1:53 am

    Could you use this recipe to make bites instead of large pretzels? I need to invest in a large spatula like yours before I attempt full sized pretzels!


  29. #
    Mayaposted June 24, 2015 at 5:49 pm

    They turned out well. Tastes great. Thank you for the recipe :D!!!!


  30. #
    Maryposted October 26, 2015 at 10:26 am

    This uses quite a bit of baking soda, but not for leavening….would this be a good use for “old” baking soda???  



  31. #
    Kylaposted October 26, 2015 at 7:03 pm

    Hi Sally, 
    I’ve been baking for ages now well since I was four and only now have found out about this blog. It’s amazing. Tonight I wanted to bake something and came across these pretzels and tried to bake them. I started at 9pm and had them finished for supper at 10pm they are quite easy to make and turned out delicious with a browny-golden crust. At 9pm I did not however have time to go to the shop and get the spices, so I coverered them with a cinnamon and sugar mix and they still turned out scrumptious. I am only 13 years old and you are like an inspiration to me, one day I wish to open my own bakery and write a book. Just wondering if you have any tips for me.
    Thanks, Kyla 


    • Sallyreplied on October 27th, 2015 at 6:54 am

      Hi Kyla! I’m so glad you tried the soft pretzels. The cinnamon sugar is a perfect topping.


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