Easy Chocolate Chip Pretzels (Schokobrezeln)
How come it took me until being stuck in quarantine to figure out that chocolate chips should belong in pretzels? I have no idea! This recipe is so worth it and I am sure you and you will agree!
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams all-purpose flour
- 7 grams active dry yeast (1 small pouch)
- 150 milliliters milk (luke warm)
- 150 grams greek yogurt
- 4 egg yolks (size US large)
- 80 grams granulated sugar
- 60 grams butter (softened)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt (a pinch)
- 100 grams semi-sweet chocolate chips
- 4 grams food-grade lye
- 100 grams cold water
- coarse sea salt or pretzel salt (for sprinkling)
Instructions
- 1
Combine the luke warm milk and yeast and set aside for 5 minutes until starting to bubble.
- 2
In the bowl of a standmixer, combine all ingredients (except chocolate chips) for the dough and knead for 10 minutes on the medium-low setting. Add in chocolate chips, and knead on low for 30 more seconds.
- 3
Cover the bowl and allow to rest in a warm spot until doubled in size, about one hour. Transfer the dough in the fridge and allow to rest and cool overnight or at least 2 hours, so that your chocolate chips won't melt.
- 4
Divide the dough up into 8 equal pieces (best to use a kitchen scale, but you can eyeball it).
- 5
Shape pretzels with flour, let rest - on parchment paper and loosely covered with a clean linen towel - for 30 minutes before brushing with lye solution or egg wash. Sprinkle with salt (I used grey celtic sea salt - so good!) if brushing with lye solution.
- 6
If not dipping in lye, prepare an egg wash of one yolk and equal amounts of water, then brush onto the pretzels before baking.
- 7
Preheat oven to 355 Fahrenheit on the convection setting (180 Celsius) and put a small bowl of water on the bottom rack. Bake for 15 minutes (remove water bowl after 4 minutes).
- 8
Best enjoyed right out of the oven (and definitely the same day - you did something wrong if they last past the first day!). If reheating the next day, run some water over the each pretzel and bake for 6 to 8 minutes at 350 Fahrenheit.