If you haven’t seen a pretzel roll at the grocery store or on the menu at a local restaurant, you are bound to see it soon. People have begun to get more creative with pretzel shapes and I’m all about that trend! I’ll take hot pretzels however I can get them.
Pumpkin-shaped pretzel bites are my contribution to the pretzel universe. They aren’t as tricky to make as you might think and they are so stinkin’ cute! I could easily see a pumpkin-shaped pretzel bite at every placesetting for a holiday meal or a big basket of them set on the table.
Early this year, I took Peter’s Crafty’s class on bread making. Since then, if I want to master a new type of bread product, I refer to one of his recipes. He’s a guru! I’d put these pretzels in the category of New York City street vendor pretzels – the kind I grew up snacking on during class field trips to the Museum of Natural History or holiday trips to FAO Schwarz. They’re thick and hearty with large grains of salt whereas the typical mall pretzel tastes mostly like butter. Don’t get me wrong, I love mall pretzels too, these just are not they.
I learned the pumpkin shaping technique from Beyond Kimchee. She makes totally adorable pumpkin dinner rolls with this technique and I encourage you to try her recipe if you think these are cute but would prefer a bread roll to a pretzel.