Butternut Squash Soft Pretzels with Dijon Apple Cider Sauce
 
Prep time
Cook time
Total time
 
Author:
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
  1. In a small bowl, combine yeast and warm water. Set aside until foamy.
  2. 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.
  3. 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.
  4. Preheat oven to 450 degrees. Cover a large baking sheet with parchment paper.
  5. 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!)
  6. 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.
  7. In a small bowl mix the egg wash together and brush over each pretzel.
  8. 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/