Chocolate Stuffed Soft Pretzels

Recipe by Buuck Farms Bakery

Recipe by Buuck Farms Bakery

Quick and easy 1 hour soft pretzel dough stuffed with chocolate ganache and coated in cinnamon sugar.

Ingredients

Pretzel Dough

  • 1 1/2 Cups warm water

  • 2 1/4 tsp (1 packet) rapid rise yeast

  • 1 Tbsp brown sugar

  • 1 Tbsp salted butter, melted

  • 4 Cups all purpose flour, plus more for your work surface

  • 1 large egg and 2 Tbsp water for egg wash

Baking Soda Bath

  • 1/2 cup baking soda

  • 8-9 cups water

Chocolate Ganache Filling

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 Tbsp Cinnamon

  • 4 Tbsp butter, melted

Method

  1. Make the ganache first. Heat the heavy cream in the microwave for 30 seconds. Pour it over the chopped chocolate bar and let it sit for one minute. Whisk until the chocolate is melted and completely smooth. Set aside to come to room temp, stirring occasionally. It will thicken as it cools.

  2. In the bowl of a stand mixer with the dough hook attachment, stir together the warm water and yeast. Let sit for one minute, then whisk in the brown sugar and melted butter.

  3. Add the flour in one cup at a time, then knead on medium for 4-5 minutes. If the dough is still sticky, add 2 tablespoons of flour at a time until you can press the dough with your finger and it bounces back. Cover with a towel and set in a warm spot for 15 minutes.

  4. Preheat the oven to 400°F, line two baking sheets with parchment paper, and prepare the baking soda bath by adding the water and baking soda to a large stock pot and bringing to a low boil.

  5. Divide the dough into 12 equal pieces, then roll out into 24 inch ropes. Press the dough flat, then spoon the chocolate ganache down the center all the dway down the dough. Fold the dough over and pinch to seal. THen, using your hands, roll back into a rope.

  6. Fold into pretzels, then boil one at a time for thirty seconds, use a slotted spoon to remove, leaving behind as much excess water as possible, then place onto a lined baking sheet.

  7. When all are laid out, brush them with the egg wash and bake for 12-13 minutes. Remove from oven when they are golden brown. Brush with melted butter and toss in cinnamon sugar.

  8. Serve immediately. Pretzels will keep for up to 3 days.

Robert Norman