The pumpkin spice pretzel bites have been one of my most favorite recipes ever to be posted here.
So, today, we’re taking it up a notch.
- A monkey bread twist on those pretzel bites
- A gluten free option (GLUTEN FREE FRIENDS, HOLLA!)
I tried to wait until after Thanksgiving to break out the Christmas music.
I got home for break and was feeling all kinds of free and impulsive (no school, amen?) and played Sleigh Ride … and it was all downhill from there.
I can’t stop. Won’t stop.
But guys, I am the firmest advocate for Thanksgiving. I like the food more, I LOVE fall weather, and I’m all about holiday focused on what I already have, not what I feel like I need. As I’ve gotten older, so have my grandparents, and it’s especially during this holiday season that I want them to know how thankful I am for them. My grandma always makes all the traditional foods and genuinely loves on us, no matter if she’s just had surgery or Grandpa is especially sick that day. Thanksgiving is special because of the people I get to spend it with.
Plus, the food is fantastic. And time consuming! You might be thinking … I have a turkey to rub, mashed potatoes to love on, gravy to babysit … why would I choose a time intensive recipe like this?
Here’s why, in my humble opinion, this is worth gracing your table. Not because it replaces pumpkin pie, but because it is a new mash up of comfort foods. Cinnamon, sugar, yeasted bread, soft pretzel taste, and pull apart appeal makes this the perfect in between meal treat. It isn’t strictly breakfast or strictly dessert, just strictly addictive.
And thanks to Bob’s Red Mill, those who have food allergies can use their gluten free blend for all their baking projects. It works in normal recipes, meaning with Bob’s Red Mill, all of us bakers can make gluten free cookies, brownies, and best of all, soft pretzel pull apart breads. I’ve used Bob’s Red Mill before and have had so much success with their products! Flours are necessary for baking, especially around the holidays. When I’m making yeast breads, I definitely prefer a high quality flour and Bob’s Red Mill provides that and more. You guys can support a quality company whether or not you’re gluten free.
I made the first loaf with the Organic Whole Wheat Flour.
- Bob’s Red Mill Organic Whole Wheat Flour is stone ground from organic hard red wheat and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour.
- Whole Wheat Flour is ideal for bread baking and can be combined with all purpose flour for a nutritious twist on your favorite baked goods.
And the second loaf with the Gluten Free 1:1 Baking Flour Blend.
- This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create the perfect treats.
The dough will rise just the same with the gluten free blend but it will not be quite as springy. Don’t worry, go ahead and boil your pretzel bites, roll them in cinnamon and sugar, bake, and the end result is the same as when using regular flour.
- 1-1/2 cup Bob's Red Mill Organic Whole Wheat Flour *
- 1-1/2 cup all purpose flour *
- ⅓ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 2 tablespoons butter, melted
- ½ cup warm water
- 1 packet yeast
- Additional cinnamon sugar (1 cup sugar, 2 Tablespoons cinnamon, 2 teaspoons pumpkin spice)
- 1 cup powdered sugar
- 1 Tablespoon mayo
- 1 Tablespoon almond milk
- 1 teaspoon pumpkin pie spice
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.