Ok so not straight chocolate like I usually do for Valentine's Day this year but I got a few new baking tricks up my sleeves after 2020 and it seemed necessary to test them out. Without further ado, let us discuss these chocolate stuffed pretzel bites!
Sweet AND salty, this is the best of dessert goodness all rolled up into one teeny tiny chocolate stuffed pocket of soft, chewy, golden pretzel dough.
I mean. How could you say no??
These scrumptious little treats are made with same dough as my 6 ingredient homemade buttery soft pretzel recipe with a couple changes. Literally just a couple.
First, no need to do the pretzel twist! Roll the dough out into the same rope but instead of twisting, cut it into 1 inch pieces.
Second, that chocolate stuffed situation. Some large chocolate chips are all you need!
That's it! Grab the recipe below 😎.Print
Sweet and salty, these soft, chewy, butter brushed pretzel bites are full to the brim with dark chocolate!
- 1 ½ cups warm water (heated to between 105 and 110°F.)
- 2 ¼ teaspoons active dry yeast (1packet)
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons sea salt
- 2 tablespoons butter, melted + extra for brushing
- 4 cups unbleached, all purpose flour + extra for dusting
- 1 cup dark chocolate chunks/chocolate chips
- Coarse salt for sprinkling
- Preheat oven to 400°F. Prepare two baking sheets each with silpat or greased parchment paper.
- Activate the yeast: whisk warm water, yeast, and brown sugar together in a large bowl or the bowl of a standing mixer. Cover with a towel and let rest for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- Add melted butter and salt. Whisk until combined.
- If using a standing mixer, fit it with the dough hook. Add flour 1 cup at a time up to 3 cups, stirring in between until combined. Add ½ cup of flour and stir until combined until dough is thick. If it is still sticky, add remaining flour ¼ cup at a time as needed.
- Turn dough out onto a lightly floured surface. Knead for 4-5 minutes until dough is smooth. Cover with a towel and let rest for 10 minutes.
- While the dough is resting, make the baking soda bath. In a large pot, bring water and baking soda to a boil.
- Once dough is done resting, use a pizza cutter or a large knife to cut it into 12 equal sections (about ⅓ of a cup each). Roll each section into a long rope about 22 inches long and with a thickness of ½ inch or less. Cover dough you aren't using with a towel.
- Cut each rope into one inch pieces and using your fingers, "smoosh" each piece into a rectangle. Work with about 8 to 10 at a time, covering the rest with a towel to keep them from drying out. Place one large chocolate chunk/chip or two smaller chocolate chunks/chips onto each rectangle, then fold the dough back over the chocolate once again forming a rectangle. "Smoosh" the seams together to encase the chocolate.
- Dip each pretzel bite in the boiling baking soda bath for 25 seconds, no more than 30 seconds. Otherwise your pretzel bites will get an icky metallic taste to them. Remove from the bath with a slotted spoon, let water drip off for a few seconds, then place on the prepared baking sheet. Sprinkle with coarse salt as desired.
- Bake for 12-15 minutes until golden brown. Remove from heat, brush with extra melted butter and top with more coarse salt if desired.
If you get tired and don't want to make ALL the pretzel bites in one day: once portioned into 12 pieces, saran wrap and freeze the pretzel dough you aren't using. Thaw out over night before rolling out.