Butternut Squash Soft Pretzels with Dijon Apple Cider Sauce
Prep time
Cook time
Total time
Author: Finn
Serves: 6
Ingredients
1 package active dry yeast
2 Tbsp warm water
1 cup mashed cooked butternut squash
2 Tbsp fresh sage leaves, finely chopped
⅓ cup milk
¼ cup butter, softened
½ tsp salt
1 egg
3 Tbsp brown sugar
3-4 cups all-purpose flour
⅓ cup baking soda
3 cups water
1 egg, lightly beaten + ½ tsp water (egg wash)
.
Sauce:
⅓ cup dijon mustard
⅓ cup mayonnaise
1 tsp unpasteurized apple cider vinegar
3 Tbsp brown sugar
Instructions
In a small bowl, combine yeast and warm water. Set aside until foamy.
Using the paddle attachment of a stand mixer, combine squash, milk, butter, salt, egg, brown sugar, sage and 2 cups flour. Add additional flour slowly as needed until a soft dough forms. Remove the paddle attachment and replace it with the dough hook and kneed until smooth and elastic, roughly 8-10 minutes. If the dough is sticking, sprinkle additional flour in as needed.
Place kneaded dough in a bowl and coat lightly with olive oil. Let rise in a warm place until doubled in size, approximately 1 hour. Punch dough down and divide into 6 pieces.
Preheat oven to 450 degrees. Cover a large baking sheet with parchment paper.
Mix all sauce ingredients together in a small bowl until smooth. (You may add more vinegar to taste, I love the flavour and it cuts the richness of the pretzels so wonderfully!)
On a lightly floured surface, roll each piece of dough into a long rope. Tie into a pretzel shape and place on the parchment covered baking sheet.
In a small bowl mix the egg wash together and brush over each pretzel.
Bake for 12-14 minutes, until pretzels are golden. Serve warm with dijon cider dipping sauce.
Recipe by Port and Fin at https://portandfin.com/butternut-squash-soft-pretzels-with-dijon-apple-cider-sauce/