Soft Pumpkin Pretzels

Soft Pumpkin Pretzels

1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish

For Boiling:
8 cups water
2 tablespoons baking soda

1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.

2. Add the yeast and let sit a few minutes until the yeast "blooms."

3. Stir in the canned pumpkin.

4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.

5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.

6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.

7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.

8. Preheat oven to 475F.

9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.

10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.

11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.

12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.

13. Quickly sprinkle with seeds and salt so they stick to the moist dough.

14. Bake for 15-25 minutes, until deeply browned on top.