While Seattleites might not be able to venture out to all of their dogs’ favorite places right now, Seattle Barkery fans can whip up a batch of one of their most popular recipes at home, Peanut Butter Pumpkin Pretzels, thanks to a feature in Food Network Magazine. Jump to recipe.
“I love the pretzels the most; they are adorable!” Dawn shared in an interview with Rover. The recipe features pumpkin puree, one of Dawn’s favorite ingredients for dog treats, “it always makes the most perfectly smooth dough.” The rest of the recipe is protein-packed, thanks to eggs, peanut butter, and a special ingredient, chickpea flour.
If you don’t have chickpea flour on hand, you can easily get away with a substitution. Gluten-free oat flour, whole wheat flour, or even a gluten-free flour blend are all great choices, although AP flour works just fine too.Print
Barkery’s Pretzel Treats
This recipe was recently featured in the Food Network magazine. As written, the recipe makes 8-10 large pretzel treats, but you could certainly make a larger quantity of smaller cookies for smaller dogs!
Additionally, if you can’t find chickpea flour, you could substitute with AP flour, whole wheat flour, or our favorite gluten-free standby, oat flour.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 8-10 large pretzels 1x
- 1 1/2 cups canned plain pumpkin
- 2 large eggs
- 1/2 cup peanut butter
- 6 cups chickpea flour (if you can’t find chickpea flour, you may substitute with oat flour or whole wheat flour)
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.
Bake until the pretzels are golden brown, 12 to 16 minutes.
Let cool on the baking sheet.
Keywords: peanut butter, pumpkin pretzel, Barkery
Dawn and Ben Ford’s Seattle Barkery started out as Seattle’s first doggie food truck, housed in a vintage Chevy van, lovingly converted into a food truck in 2014. Since those early days on the road, the business has expanded to also include two permanent locations: a treat bar at the Dogwood Indoor Playpark, which also houses their production kitchen, and a snack trailer at Magnuson off-leash dog park.
Right now, the Magnuson treat trailer is open Monday through Sunday from 10 am to 5 pm, and the treat truck will be at Marymoor park Saturday and Sunday from 10 am to 4 pm. Social distancing with dogs is so much more fun, right? Unfortunately, the Dogwood Barkery location is closed until it’s safe for restaurants and bars to re-open in Seattle.
Dawn and Ben are opening a storefront treat shop of their very own in the South Lake Union neighborhood on April 10th. The sweet boutique will feature this adorable walk-up window for pups on the go.
Back when Dawn was a dog walker, a rash of dog treat recalls inspired her to get in the kitchen and bake up some healthy treats to share with her four-legged clients. And when her human customers started asking to buy her homemade goodies, she knew she was onto something good. Dawn and her husband Ben found their beloved truck on Craigslist and knew this was their moment to try and make it as dog food truck entrepreneurs.
Until recently, Dawn was doing all the baking, sometimes as early as 2 in the morning, for busy weekends. Now thanks to assistant baker Hayley, she’s catching up on some much-deserved sleep and has some more time to enjoy with her rescue dogs Bert, a 5-year-old terrier mix (chicken hearts fan), and Aidy, a 10-year-old Chiweenie (beefy stick lover).
According to Dawn, Bert and Aidy are the perfect taste testers because “…dogs are so honest, if they don’t like it, they don’t eat it. They don’t care about hurting your feelings!”
When not hard at work in the truck or the kitchen, Dawn sits on the board of Old Dog Haven.