Mexican Spiced Chestnut Pretzels with Burgundy Spice Glaze

What Makes This Special

These pretzels marry classic Mexican spices with the rich, nutty sweetness of roasted autumn chestnuts for a cozy, warming twist. They’re simple to make in one bowl and finished with a naturally burgundy-hued spiced glaze, evoking the colors and flavors of autumn in Mexico. Every bite is soft, chewy, and fragrant—perfect for sharing at a fall gathering or cozy evening at home.

Ingredients

We’re using classic pretzel dough, but adding roasted chestnuts for earthiness and a blend of warming Mexican spices. The burgundy glaze gives a beautiful finish while adding a sweet-tart, gently spiced note.

For the Pretzels

• Bread flour: Ensures chew and structure.
• Roasted chestnuts: Offer creamy sweetness and autumnal richness.
• Mexican spice blend: Cinnamon, chili, allspice, and nutmeg for warmth.
• Plant milk: Adds richness; use your favorite unsweetened variety.
• Vegan fat: Neutral oil for softness.
• Apple cider vinegar: Helps with dough elasticity, especially in vegan breads.
• Coarse salt: Essential for that pretzel finish.

For the Burgundy Spice Glaze

• Icing sugar & cranberry juice: A naturally colored, sweet-tart glaze.
• Cinnamon & chili: For warmth and a hint of heat.

Instructions

Step 1: Roast the Chestnuts (if not using pre-cooked)

Roasting chestnuts brings out their sweetness and softens them. Preheat your oven to 200°C. Cut an X into each shell, place on a baking tray, and roast for 20–25 minutes. Cool, peel, and chop.

Step 2: Mix the Dough

In a large mixing bowl, combine bread flour, instant dry yeast, brown sugar, salt, cinnamon, chili, allspice, and nutmeg. Add the chopped roasted chestnuts. Stir to distribute.

Add warm plant milk, oil, and apple cider vinegar. Mix with a spatula or wooden spoon until a shaggy dough forms. Knead in the bowl for 5–7 minutes, until smooth and elastic (the dough will be soft but not sticky). If too sticky, add a sprinkle of flour.

Step 3: First Rise

Cover the bowl with a clean kitchen towel. Let the dough rise in a warm spot for 1 hour, or until doubled in size.

Step 4: Shape the Pretzels

Turn the dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 40 cm rope. Twist into a classic pretzel shape (U-shape, cross ends and press down on the base). Place on a parchment-lined baking tray.

Step 5: Second Rise

Cover shaped pretzels with a towel and let rise for 15–20 minutes while you prepare the boiling step.

Step 6: Boil the Pretzels

Preheat oven to 220°C (fan 200°C). In a saucepan, bring 1.5 L water to a simmer. Add baking soda (careful: it will bubble!).

Using a slotted spoon, gently lower each pretzel into the simmering bath for 20 seconds, then lift out and return to the tray. This step gives pretzels their signature chewy crust.

Step 7: Bake

Sprinkle each pretzel with coarse sea salt. Bake for 15–18 minutes, or until deeply golden brown. They should smell fragrant and toasty.

Step 8: Make the Burgundy Spice Glaze

While pretzels bake, whisk icing sugar, cranberry juice, cinnamon, and chili in a small bowl until smooth and vibrant. Adjust juice for desired thickness.

Step 9: Glaze and Serve

Let pretzels cool 10 minutes. Drizzle with glaze, then sprinkle with extra chopped chestnuts if desired. Enjoy warm for best texture.

Pro Tips

• Roast Chestnuts Properly: Scoring shells prevents steam buildup (and bursts!). Roasting deepens flavor.
• Shaping: Keep ropes even in thickness; if dough resists stretching, let it rest 5 minutes to relax gluten.
• Boiling: Don’t skip! The baking soda bath is key for traditional pretzel flavor and crust.

Troubleshooting

Too sticky to shape? Add a tablespoon of flour at a time until dough is soft but manageable. Slight tackiness is fine.

Dense pretzels? Let dough rise in a warm (not hot) place. Cool kitchens slow yeast activity—give it more time if needed.

Variations

• Sweet Cacao Pretzels: Add 20 g cocoa powder to the dough and top with chocolate glaze instead.
• Pumpkin Spice: Substitute half the chestnuts for roasted pumpkin, and use pumpkin pie spice.
• Savory Jalapeño: Fold in 2 tbsp diced pickled jalapeños with chestnuts for a spicy-salty snack.

Storage

Store cooled pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze (unglazed) for up to 1 month; reheat and glaze before serving. Glazed pretzels are best eaten the same day for freshest texture.