Double pumpkin mayhem. Serve these with lots of coarse salt and yellow mustard. So good!

• 1 1/4 cup warm water plus up to 1/4 more as needed
• 1 teaspoon unbleached granulated sugar
• 1 package active dry yeast (1/4 oz)
• 1 cup pumpkin puree
• 1 teaspoon salt
• 2 cups unbleached white flour
• 1 cup whole wheat pastry flour
• 1 cup atta flour* (whole wheat chapati flour)
• 1 teaspoon olive oil
• kosher salt and pumpkin seeds for garnish

For Boiling

• 8 cups water
• 2 tablespoons baking soda

In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the-touch water. Add the yeast and let sit a few minutes until the yeast “blooms.” Stir in the canned pumpkin. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together—you should be OK without it. Hand knead for 10 minutes, or 5 minutes in a mixer with a dough hook.

Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film. Cover with a towel and let rise in a warm place until doubled about 50 minutes. Preheat oven to 475F.

In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda. Divide the dough into 6 even pieces. One by one, carefully roll them into a coil that is 19″ long and about 3/4-1″ thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place. Boil 3 pretzels at a time for 1 minute, flip over with tongs and boil the second side for another minute. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel. Quickly sprinkle with pumpkin seeds and salt so they stick to the moist dough. Bake for 15-25 minutes, until deeply browned on top.

* If you can’t find atta flour, substitute whole bread flour instead.