1. Activate yeast: In a bowl, mix warm water (½ cup, 105–110°F), sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Stir in pumpkin puree. Gradually add flour, salt, and pumpkin pie spice. Mix until a soft dough forms.
3. Knead on floured surface 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and rise 1 hour or until doubled.
4. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
5. Divide dough into 8 pieces. Roll each into a 20-inch rope. Shape into pretzels: form a U-shape, cross ends, then fold down and press to seal.
6. Bring 6 cups water to a boil. Add baking soda. Carefully drop pretzels in (2–3 at a time) and boil 30 seconds. Remove with a slotted spoon and place on baking sheet.
7. Bake 12–14 minutes, until deep golden brown. Cool slightly.
8. Make the drizzle: Melt white chocolate with coconut oil until smooth. Dip tops or drizzle over pretzels.
9. Immediately sprinkle with fall-colored sprinkles, cinnamon sugar, or chopped pecans before chocolate sets.

✨ Serve warm with pumpkin butter, caramel dip, or enjoy solo for a cozy autumn snack!

💡 Perfect for: Halloween parties, Thanksgiving appetizers, or edible gifts in cellophane bags tied with ribbon.

PREP TIME & NUTRITION :
Prep Time : 25 mins + 1 hr rise , Cook Time : 14 mins , Total Time : 2 hrs 10 mins , Servings : 8 pretzels , Calories : 180 , Net Carbs: 28g , Fats: 6g , Protein: 4g