Start by waking up the yeast! Mix warm pumpkin beer with sugar, then sprinkle the yeast on top. Wait about 5 minutes until it gets frothy like a cappuccino ☕.

Combine the yeast mixture with pumpkin puree, butter, and salt. Gradually mix in the flour until the dough is smooth. You’ll know you’re done when it’s elastic and doesn’t stick to your hands.

Place the dough in a greased bowl, cover it, and give it an hour to rise. This is where the magic happens as the dough doubles in size 🪴.

Divide the dough into equal portions and roll them into long ropes. Twist into classic pretzel shapes (or get creative with knots if you want). They don’t have to be perfect!

Dissolve baking soda in warm water, and give each pretzel a quick dip in the bath. This step gives the pretzels their signature chewy crust.

Place the pretzels on a lined baking sheet and bake at 425°F until golden brown. Don’t forget to sprinkle them with coarse sea salt before they go in the oven 🧂.

Make the Chipotle Queso. While the pretzels bake, it’s time to whip up the queso! Start with a roux by melting butter and stirring in flour. Slowly whisk in milk, letting the mixture thicken. Add shredded cheddar and pepper jack cheese, then stir until smooth. Finish it off with a spoonful of chipotle in adobo for that smoky kick🔥.

Serve the pretzels warm with the queso on the side. Watch them disappear as everyone devours them one bite at a time!