Oh salty delight! You will find these cute pumpkins so easy to make, that you won’t stop making them.
I named them chubby pumpkins. They are made from the pretzel dough, which is known in Bavarian area in Germany. I absolutely adore it. The taste is so delicious and the coarse salt adds its signature, like a cherry on top of the cake.
They are really easy to make, you can even do them without string if you are making them at home so that they are made faster. If you want to impress your guests, use baking twine to turn ordinary buns into beautiful pumpkins, which at midnight will not turn into a prince, but sadly in an empty plate.
Try them, you will be impressed! They will go to covered tables and charcuterie.
The other day I was making them while our friends visited us. We were talking a bit and in the mean time the buns were ready. We added some butter, cheese, salami and veggies on the table and we had quite a lovely dinner gathering. The buns are so delicious, easy to make and ready steady to impress your guests.
They are not made from pumpkin, just their shape is inspired by this pretty autumnal ingredient.
- Baking twine
- 170 ml Luke warm water
- 1 tsp Dry yeast
- 1 tsp Honey
- 1 tsp Brown sugar
- 1 tbsp Melted butter
- 1/2 tsp Salt
- 240 g Flour All-purpose
- Coarse salt For sprinkling
- 2 l Water
- 250 g Baking soda
- Combine 170 ml warm water, yeast, honey and brown sugar in the bowl of your stand mixer and stir gently and wait 5 minutes for the yeast to activate. Put in in a warm place. I usually put it the open oven on the lowest temperature.
- Stir together butter and salt.
- Fit stand mixer with the dough hook and put flour into the bowl.
- Slowly while mixing add active yeast mixture. Knead on medium speed.
- Mix until the dough starts forming into ball and it doesn't stick to the walls of the mixing bowl. Add more flour if you need to.
- Cover the bowl with a towel and put it again into the oven on the lowest temperature with doors open and let the dough rise for 25 minutes.
- Transfer the dough on the flour sprinkled worktop. Divide the dough into three pieces and roll each into a snake shape.
- Cut the roll on the equal pieces and shape them into the buns.
- Use a baking twine and wrap it around the buns into a pumpkin shape. Tie it gently, don't let the twist get too much into the dough. It could be just gently wrapped around. And don't forget to tie the ends of the twine.
- Boil 2 litres of water with baking soda.
- In the meantime turn oven to 220 degrees and put baking paper sheet on the large baking tray.
- When the water boils, prepare timer and boil each bun 10 seconds on both sides. You can put two buns at once or just one.
- Transfer the buns, each by each, to a baking tray.
- Sprinke with coarse salt and bake for 15 minutes.