Description
Delightfully soft and chewy chocolate stuffed pretzel bites with a golden crust, perfect as a warm snack or dessert. These pretzel bites combine the classic salty flavor of pretzels with gooey dark chocolate inside, baked to perfection and finished with a buttery brush and coarse salt sprinkle.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups warm water (heated to 105-110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 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
Filling and Topping
- 1 cup dark chocolate chunks or chocolate chips
- Coarse salt for sprinkling
Baking Soda Bath
- 1/2 cup baking soda
- 9 cups water
Instructions
- Preheat Oven and Prepare Sheets: Preheat oven to 400°F. Line two baking sheets with silpat mats or greased parchment paper to prevent sticking during baking.
- Activate Yeast: In a large bowl or stand mixer bowl, whisk together warm water, yeast, and brown sugar. Cover with a towel and let rest for 10-15 minutes until foamy and bubbly, indicating the yeast is active and alive.
- Add Butter and Salt: Stir melted butter and sea salt into the foamy yeast mixture until fully combined.
- Incorporate Flour: Using a stand mixer fitted with a dough hook, gradually add flour starting with 1 cup at a time up to 3 cups, stirring between additions. Add ½ cup more and mix until dough thickens. Add remaining flour ¼ cup at a time as needed until dough is no longer sticky but still soft.
- Knead the Dough: Transfer dough onto a lightly floured surface and knead for 4-5 minutes until the dough is smooth and elastic. Cover with a towel and let it rest for 10 minutes.
- Prepare Baking Soda Bath: While dough rests, bring 9 cups of water and ½ cup baking soda to a rolling boil in a large pot to create the alkaline bath that gives pretzels their signature crust.
- Shape Dough Ropes: Once rested, divide dough into 12 equal pieces (~⅓ cup each). Roll each piece into a rope about 22 inches long and ½ inch thick. Cover unused dough ropes with a towel to prevent drying.
- Create Pretzel Bites: Cut each rope into 1-inch pieces. Flatten each piece into a small rectangle with your fingers. Place one large or two smaller dark chocolate chunks on each rectangle, then fold the dough over the chocolate to encase it fully, pressing seams tightly to seal.
- Bake After Bathing: Dip each stuffed pretzel bite into the boiling baking soda bath for 25 seconds (not exceeding 30 seconds to avoid metallic taste). Use a slotted spoon to remove, shake off excess water, and place on prepared baking sheets. Sprinkle with coarse salt as desired.
- Bake and Finish: Bake bites in the preheated oven for 12-15 minutes or until golden brown. Remove from oven and immediately brush with extra melted butter, topping with more coarse salt if desired. Serve warm for best texture and chocolate melt.
Notes
- Yeast activation is key; wait for foaming to ensure dough will rise properly.
- Do not over-soak pretzel bites in baking soda bath to avoid a metallic taste.
- Use good quality dark chocolate chunks for best melty filling.
- Keep unused dough covered to prevent drying during shaping.
- You can double the batch and freeze unbaked bites after baking soda bath step for later baking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack, Dessert
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 4 pretzel bites (approx. 60g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: chocolate pretzel bites, stuffed pretzels, chocolate snack, pretzel recipe, sweet and salty snack, homemade pretzels
