It’s hard to turn down a homemade soft pretzel and now you can enjoy them for dessert as well! These double chocolate soft pretzels are great alone or with your favorite dessert dip.
Homemade soft pretzels take time but are really not all that difficult to make. I’ve shared a couple different varieties on my blog but today’s version falls more in the dessert category with the addition of cocoa powder and chocolate chips in the dough. I also added a little bit of chocolate extract and chocolate sprinkles on top instead of salt, so I could have called this quadruple chocolate soft pretzels but since those last two are optional I stuck with just calling the double.
Other than that, the process is exactly the same as any other soft pretzel: let the dough rise, form long rods, twist into a pretzel shape, boil, brush with egg, top with sprinkles, and bake. The end result is a stunning dark brown pretzel. One perk to using chocolate sprinkles instead of salt? It won’t dissolve into the bread like the salt does after a day or two (in case you weren’t aware, homemade soft pretzels are best eaten the same day).
Normally I mix up some kind of cheese dip to pair with soft pretzels but I did’t think that sounds very good in this situation. Possibly a cream cheese dip, marshmallow fluff, or a peanut butter dip which I personally find most appealing. Obviously I cannot pass up an opportunity to pair chocolate and peanut butter together. Or maybe a caramel dip? What would you serve with this pretzels? Of course eating them straight up is also an acceptable option.
As you can see I actually decided to stray away from the dip route this time and took this already unique soft pretzel flavor to yet another level by cutting them in half and sandwiching it around a scoop of Indulgence’s salty caramel ice cream. I seriously cannot get enough of all of his ice cream flavors and I love coming up with new ice cream sandwiches utilizing them. But I have to admit, the bread-like consistency of a pretzel is not my favorite combined with ice cream. Couldn’t know until I tried it though, right? Maybe I could retry with chocolate pretzel butter cookies, or I’ll just stick to a peanut butter dip O:-).
Three years ago: Gardening with #OXOSpringGardening
Four years ago: Carrot Cake Breakfast Cookies
Five years ago: Mini Greek-Style Meatloaves
Six years ago: Homemade Imo’s Pizza
Seven years ago: Avocado Fries
DOUBLE CHOCOLATE CHIP SOFT PRETZELS
Makes 16 large or 32 miniature
2 cups warm (100-110°F) water
3 Tbsp sugar, divided
1 packet (2-1/4 tsp) Red Star Platinum active dry yeast
5-6 cups all-purpose flour
1/2 cup cocoa powder
1 Tbsp salt
1 tsp chocolate extract (optional)
1/2 cup mini semisweet chocolate chips
2 tsp canola or olive oil
1/4 cup baking soda
1 egg lightly beaten with 1 Tbsp water
Chocolate sprinkles and/or coarse sugar (or sea salt for sweet-n-salty)
- In a medium bowl, blend together the dip ingredients. Cover and refrigerate. Remove to room temperature 30 minutes before ready to serve.
- In the bowl of a stand mixer fitted with a dough hook (or a large bowl) stir together warm water and 1 tablespoon sugar. Sprinkle with yeast, and let sit 10 minutes (will be foamy).
- Add 1 cup flour to yeast and mix on low until combined (alternatively in a large bowl stir with wooden spoon). Add cocoa powder, salt, chocolate extract (if using), 4 cups more flour, and mix until combined. Beat on medium-low until dough pulls away from sides of bowl. Add another 1/2 cup flour if the dough is still sticky, and knead in chocolate chips until combined and evenly distributed.
- Pour oil into a large bowl and swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
- Heat oven to 450°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Punch down dough to remove bubbles. Transfer to a lightly floured work surface. Knead once or twice, divide into 16 pieces for large or 32 for miniature pretzels. Cover with plastic wrap.
- Roll one piece of dough at a time into an 18-inch-long strip for large or 10-inch for miniature. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Repeat with the rest of the dough. Let pretzels rest until they rise slightly, about 15 minutes.
- Meanwhile, fill large, shallow pot with 2 inches of water and bring to a boil. Add baking soda and remaining 2 tablespoons sugar and reduce to a simmer. Add three to four pretzels to water and poach 1 minute on each side. Use slotted spoon to transfer pretzels to prepared baking sheets. Continue until all pretzels are poached.
- Brush pretzels with egg mixture and sprinkle with chocolate sprinkles and/or coarse sugar. Bake until golden brown, 12-15 minutes. Let cool on wire rack, or eat warm*.
* Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
Source: Adapted slightly from my Homemade Soft Pretzels.