Visit Seattle’s most popular dog parks and you might encounter this food truck, a roving pup-friendly bakery that dishes out biscuits, cookies, cupcakes and these pretzel treats made from peanut butter and pumpkin. Dogs love them, plus pumpkin is considered a superfood for dogs — it’s great for digestion.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups pure pumpkin puree
- 2 large eggs
- 1/2 cup peanut butter
- 6 cups chickpea flour
Instructions
- Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
- Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
- Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 318 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 37 mg |
| Sodium | 54 mg |
Reviews
If you are ever in Seattle, check out the Barkery where this recipe comes from! Great products and great atmosphere!
Also, in my experience, only use two cups of flour instead of three when cutting the recipe in half. Dough gets hard to manipulate at three cups.
Super easy recipe! The dough is so easy to work with. I rolled it out bare handed on my wooden cutting board. I made the pretzels much smaller – about 4″ wide when tied, so baking time was 20-25 min.
Our dog goes CRAZY for these!! Easy to make, but they do spoil quicker than we can use them, so I usually cut the recipe in half