Appetizers/ Celebration/ Breads

Pumpkin shaped Pretzel Rolls with Smoked Salmon

Hello my lovelies!

It’s Halloween again soon and I’m super exited because I love baking and cooking for this special occasion! This year, among other recipes, I wanted to introduce my pumpkin shaped pretzel rolls with smoked salmon. You’re going to love them!

Shall we see the recipe, Chef?

Pumpkin shaped Pretzel Rolls with Smoked Salmon

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
apéro alsacienne
Serves: 8 Difficulty: Medium Price: $
Prep Time: 20 min + 2 heures Cooking Time: 17 min


  • Pretzel dough
  • 500 g flour (50 g more depending on the consistency of your mixture)
  • 200 g milk
  • 90 g water
  • 30 g soft butter
  • 10 g salt
  • 10 g dehydrated yeast
  • 75 g baking soda
  • Filling
  • 120 g cream cheese
  • 1 avocado
  • 1/2 tsp ground ginger
  • 4 slices smoked salmon


Pretzel dough


Warm up a little the milk and add the yeast. Mix until the yeast is fully dissolute.


Add the water.


In your food processor, pour the flour, the 10 grams of salt, the butter and the milk+yeast+water.


Knead at least 5 minutes until your dough won't stick to the bowl anymore.


Cover with a clean sheet and place the bowl in a warm environment for 2 hours. Your dough should grow significantly.


Degas the dough and split it in 8 pieces. Roll each one with your hands to get a ball shape.


Place a string on your work surface. Place a dough ball, smooth side-down, onto the center. Crisscross strings over the dough into a star formation. Firmly tie the string into a knot over the center of the roll.


Set aside for 15 minutes.


Preheat your oven at 220 C / 430 F degrees.


Boil 2 liters of water with the baking soda in a large pan (add the baking soda to the cold water otherwise it will overflow!). Put the rolls, one after the other in the water. They will come up to the surface almost immediately. Let them 10 seconds on one side, turn them upside down and take them out of the water after another 10 seconds.


Place them on a baking paper or a baking mat.


Cook for 17 minutes.


Remove the pumpkin pretzels from the oven and place them on a grid to cool down.


Remove the strings.



Cut each pumpkin pretzel in half.


Mash the avocado and combine it with the cream cheese and ground ginger.


Spread this avocado cream cheese on the lower part of the pretzel, add smoked salmon.


Place the other half on top and set aside in your fridge until serving.

You Might Also Like


  • Reply
    Thursday October 14th, 2021 at 06:38 PM

    Magnifique ton bretzel !

    • Reply
      Thursday October 14th, 2021 at 06:47 PM

      oh merci beaucoup !!

  • Reply
    Friday October 15th, 2021 at 01:03 PM

    Merci pour cette splendide citrouille ! Je vais essayer avec de les garnir avec oeufs brouillés et bacon grillé…

    • Reply
      Friday October 15th, 2021 at 02:08 PM

      quelle bonne idée !

  • Reply
    Wednesday October 27th, 2021 at 03:49 PM

    Bonjour, est ce qu’on peut les congeler comme les pains burger ou muffins anglais ? S’il vous plaît

    • Reply
      Friday October 29th, 2021 at 10:19 AM

      Oui tout à fait !

  • Reply
    Thursday October 20th, 2022 at 07:06 AM

    Bonjour, quand vous dites de laisser reposer dans un endroit chaud, c’est à dire ? A température ambiante ou dans un four à basse température, et si oui , à quelle température ? Merci ?

    • Reply
      Thursday October 20th, 2022 at 10:36 AM

      A température ambiante c’est bon, ou dans une salle de bain chauffée. Sinon, dans un four à 35/40 degrés max 😉

  • Reply
    Sunday October 22nd, 2023 at 11:26 PM

    Bonjour, par quoi peut on remplacer le saumon avec cette sauce à l’avocat ?
    Merci pour vos recettes bien expliquées et délicieuses.

    • Reply
      Monday October 23rd, 2023 at 06:37 PM

      Bonjour !
      Vous pouvez remplacer par ce qui vous fait envie, comme pour un sandwich : fromage, fromage frais, crudités, charcuterie, rillettes de poisson, etc. J’espère que ça vous inspire ! 😉

    Leave a Reply