Pretzel rolls with creamy pumpkin dip

Ingredients for 4 servings:

• 1 pack of HENGLEIN Fresh Pizza Dough XXL
• 28 g baking soda
• 1 liter of water
• Sesame or coarse salt
• 200 g Hokkaido pumpkin(s)
• 1 garlic clove(s), diced
• 1 tbsp olive oil
• 1 rosemary sprig(s)
• 1 tsp curry powder
• Salt
• 100 ml water
• 300 g cream cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

For snacking, not just in a cozy setting.

Heat olive oil and sauté the garlic and pumpkin. Add curry and salt. Deglaze with water and add the rosemary sprig. Cover and simmer for 10 minutes. Then remove the rosemary sprig and puree the pumpkin. Let cool, then shortly afterwards fold in the cream cheese. Preheat oven to 200°C (top/bottom heat). Roll out the pizza dough, cut into 8 equal-sized rectangles, and shape into small round boats. Bring 1 liter of water with 28 g of baking soda to a boil and simmer for 5 minutes. Then gently simmer 4 rolls each in the brine for 1 minute. Arrange the rolls in a wreath, sprinkle with salt and/or sesame seeds, and bake in the oven for approx. 15-20 minutes until golden brown.