Pumpkin Pretzels

During my difficulties last fall with measuring pumpkins, I ended up with 2/3 C puree leftover and thawed, and in urgent need of use.  The last time something like that happened, I made some experimental pumpkin bagels, which were ok, but not extraordinary.  I was going to do that again, mainly because I wanted bagels, when I decided to make pretzels instead.

How those monks thought this looked like children's hands praying, I'll never know.  I suspect some of that famous German beer was involved.

I'd made pretzels before.  Mine puff up an awful lot, so you really get pretzel-shaped sandwich buns, but... how is that a problem?

But there was still a problem.

I've made it clear that I'm not a pro, and I'm not an expert.  That's the whole point.  My aim is not to impress people with what I can do, but impress upon them what they can do.  That's why I'm willing to share some failures here, as well.

Not that these pretzels were a failure, mind you--they were damn tasty pretzels.  You just couldn't tell they had any pumpkin in them, and if you can't tell it happened, then why do it?

Since this formula is not worth replicating, I'm not posting how I did it here, but I'll still show you the pictures, and I promise that sometime--maybe before this post goes live during my hike--I'll make pretzels again, and post that recipe instead.

Pass the mustard and get out of my way.