We know, we know…everyone is overdosing on pumpkin spice, it’s a fall cliche, it’s just too hip. But . . . so? We’re not ashamed to admit we love pumpkin spice! In fact, we’re downright happy to ride the pumpkin-spice tidal wave until it crests sometime next week, following the palate-resetting mini-candy-bar blowout that is Halloween.
Stout is very complementary to pumpkin; the flavors work really well together, especially with the addition of warm fall spices, yeast, and a touch of brown sugar.
You can use whatever stout makes your heart sing. (I used our own homebrewed oatmeal stout, which is a damn fine specimen, if I do say so myself.) Canned pumpkin works a treat–but be sure to use plain pureed pumpkin and not pie filling.
Don’t skip the boiling process–it takes only a few seconds and is super simple to accomplish. Make sure to let the pretzels cool before buttering and sugaring them. And this is one case where less is more, as far as the butter basting goes. Too much butter (hard to believe there is such a thing), and your spiced sugar will just clump up and fall off. Restrain yourself.