Go Back

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.