Today, we continue with Soft Pretzel Week.
But instead of a savory pretzel recipe like I had originally planned, I couldn’t resist making chocolate pretzels.
And instead of the typical pretzel shape, I decided to make little pretzel bites. All the better for dipping, as you’ll see later today!
Plus, when the pieces are smaller, the pretzels last longer.
Unless you use their smaller size as an excuse to eat more at once. In which case they won’t last long at all. Ahem.
These pretzels, like my chocolate malt bread, are just slightly sweet. Just enough to bring out the chocolate flavor. If you want them a little sweeter, you can add some more sugar. Or you can just dip them into the dip I’ll be posting this afternoon. Dan says it needs to have a “Massive Amounts of Sugar Ahead” warning label…
- 1 tablespoon active dry yeast
- 2 tablespoons + 1/4 cup granulated sugar, plus more for sprinkling
- 1 1/2 cups warm water
- 3 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup extra virgin olive oil, plus more for brushing
- 10 cups water
- 2/3 cups baking soda
- Combine 1 1/2 cups of water, 2 tablespoons sugar and the yeast in the bowl of a stand mixer. Once the yeast is foamy (approximately 3-5 minutes), add the flour, cocoa powder and olive oil. Using the dough hook attachment, knead 5-6 minutes, or until the dough forms a smooth ball that pulls away from the sides of the bowl.
- Savvy Tip: If you don’t have a stand mixer, you can knead the dough by hand on a floured surface!
- Transfer the dough to a well-greased bowl and cover loosely with plastic wrap. Allow to rise for about an hour, or until nearly doubled in size.
- Note: These didn't rise as much as my traditional pretzels, I think due to the cocoa powder. Don't worry if the dough doesn't quite double in size!
- Preheat the oven to 450F.
- In a large stockpot, bring the rest of the water and baking soda to a boil.
- Meanwhile, divide the dough into 4 equal pieces. Roll each piece into a 3/4″-thick long rope, and cut into 1" pieces.
- Boil 5 or 6 pretzel bites at a time in the water and baking soda for 30 seconds. Use a slotted spoon to transfer the pretzel to a greased cookie sheet. Brush with olive oil and sprinkle with sugar.
- Bake at 450F for 10-13 minutes, or until the surface starts to crackle and the pretzels are firm to the touch. Immediately transfer to a cooling rack, and allow to cool at least partially before serving.
Come back later for a dip recipe that pairs amazingly well with these pretzels!
Previous soft pretzel posts, in case you missed them:
- Handmade soft pretzels
- Cinnamon sugar soft pretzels
- Brain Food 101: Why You Need to Boil Your Pretzels in Baking Soda
- Brain Food 101: Freezing Soft Pretzels
- Garlic Cheddar Soft Pretzel Dip
What do you prefer? Pretzels or pretzel bites?