Appetizers,  Bread,  Dairy Free,  Holiday,  Recipe,  Sides,  Vegan,  Vegetarian

Sourdough Pumpkin Pretzel Parker House Rolls

Today is officially the one week countdown to Turkey day for all of my wonderful readers from the States.

That makes up over half of you and as a food blogger that means you’re all searching out the perfect new recipes to bring to the table, definitely something I can’t forget about. I’m switching to full on Christmas gear this weekend you guys. If you follow me on Pinterest (not that I’m ordering you around, but you should because it’s the only social media platform that I actually feel like I can use properly) then you’ve probably noticed that I’m getting really excited by all of my Christmas pinnnage!

And speaking of Christmas, I had a way crazy realization earlier this week….. this is my last holiday season as a teenager! That feels so weird to admit. Time, please stop for just a second, I’m not ready to grow up! Can twenty years olds still be fun, or will I turn completely into the boring older sister that Sophie always makes me feel like when I don’t have time to play with her?

I refuse to let that happen! Proof that I am still young; I’ve been pestering my dad into letting us get a real tree this year for a whole week, just like when I was shorter than the kitchen counter and negotiating a second chocolate chip cookie with Mom. The problem is that there aren’t bajillions of pines here to just chop down without them being missed. In Idaho our backyard was basically its own Christmas tree farm so this was never an issue. We also don’t have a tree stand and I don’t think you can even get them here so we have to figure that out, but I’m still holding out hope for that amazing pine smell in the house!

I’ve been making lots of plans for the month of December and I can’t wait to execute and share them! Some really fun stuff. I’d tell you but then I’d have to kill you.

Okay, but these rolls you guys, they’re amazing. Josh, my brother-in-law, said they were the best bread he’s ever eaten, and um, I think he’s probably had a few rolls in his life. They have a little bit of lots of different things, which completely epitomizes my personality when it comes to food. I’m so indecisive that I made three completely separate things for dinner last weekend when we had some friends over. Get this, I made creamy chicken and rice, beef stroganoff (which I really need to share at some point), and chicken enchiladas, all for the same meal. I clearly have decision-making issues, but the point is that these were one instance that a little of everything worked out great.

I’ve had pretzel parker house rolls on my list for a while but I couldn’t decide how I wanted to do them. I was inspired by seeing them last year on the beloved blog Smitten Kitchen and I’ve wanted to do them ever since. When I decided to make them though, I remembered that I also wanted to make a recipe with sourdough in honor of its first birthday. That’s right, my little baby sourdough starter has reached a year of age and I couldn’t be prouder as a sourdough mother. Although, I really am shocked that I’ve managed to keep it alive for a whole year. If you don’t have sourdough starter you should definitely consider trying it! You might even know someone who has a starter they could share with you.

But that’s how my sourdough joined the party, and then I remembered the extra little bit of pumpkin puree that was on the verge of getting moldy in my fridge and I didn’t want it to go to waste so into the dough it went. I think what is so genius about these is that the end result is like a cheddar cheese pretzel bite and yet not one speck of cheese is involved here. It’s the color of the pumpkin tricking your eyes while the bite of the sourdough fools your taste buds into thinking your eating cheese. Brilliant right? This probably seems extra amazing to me because we went a while without being able to buy cheddar and I grew to really appreciate it. Always wanting what you can’t have more because you can’t have it, so human nature right?

So, like I already said at the beginning of the post, there is one week until turkey day. I’d say that should be plenty of time for you all to find this recipe, realize how much you need it to be a part of your holiday, and make these to take to add to your bountiful feast come next Thursday. Unless, of course, you don’t celebrate Thanksgiving. In that case there is nothing stopping you from trying these right now. Ready, set, GO!!!

Sourdough Pumpkin Pretzel Parker House Rolls

Whip up the perfect holiday side dish/ appetizer to share with friends and family this season. These rolls are a crowd pleaser every time.

Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 1 hour
Total Time 55 minutes
Servings 16 rolls



  • 1 tablespoon active dry yeast
  • 1/2 cup lukewarm water
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup sourdough starter
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil melted
  • 3 1/2 - 4 1/2 cups all purpose flour

Pretzel Wash:

  • 1/2 cup boiling water
  • 2 teaspoons baking soda


  1. Combine water, yeast, and sugar in a large mixing bowl and stir until yeast is dissolved. Let sit for about 5 minutes until bubbly. Stir in salt, sourdough starter, and pumpkin puree until smooth, then mix in melted coconut oil. Add 3 1/2 cups of flour and mix into dough then turn out onto a lightly floured surface and knead for about 5 minutes, adding a bit more flour as needed until the dough is no longer sticky. Grease a bowl and place dough in it. Cover with plastic and place in a warm place to rise for about 1 hour or until doubled in size.
  2. After it's doubled, turn it out onto floured surface again and divide it into 15 - 16 pieces and roll into balls. Grease an 8x8 inch pan (or 9x11 inch) with oil and place balls 4 by 4 inside (3x5 if using an 9x11 inch pan). Cover with plastic and place in warm place to rise for 1 hour.

  3. After 45 minutes, preheat oven to 375 degrees F (190 C). Mix boiling water and soda in a small bowl and set aside.
  4. When oven is hot, brush rolls with pretzel wash and sprinkle with salt. Bake for 25 - 35 minutes until golden pretzel brown on top.


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