| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more for salting the pretzels, optional
- One .25-ounce packet dry active yeast
- 5 tablespoons unsalted butter, melted
- 2 3/4 cups all-purpose flour, plus more for dusting
- Vegetable oil, for oiling the bowl and baking sheets
- 1/4 cup baking soda
- 1/2 cup whole milk
- 1 cup chocolate-hazelnut spread, such as Nutella
Instructions
- In a large bowl, combine the sugar and salt with 1 cup warm water. Sprinkle the yeast on top and let stand until foamy, about 5 minutes. Add 3 tablespoons of the melted butter; stir to combine. Add the flour to the bowl and stir with a wooden spoon until a dough starts to come together.
- Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to a clean, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until the dough has almost doubled in size, about 1 hour.
- Preheat the oven to 475 degrees F. Position racks in the upper and lower thirds of the oven. Lightly oil two baking sheets.
- Cut the dough into 8 pieces. Roll each piece out into a 20-inch long rope and twist into a pretzel shape.
- Fill a large, wide pot with about 3 inches of water. Add the baking soda and bring to a brisk simmer over medium-high heat. Boil the pretzels, two at a time, until puffed and shiny, about 2 minutes; transfer to the oiled baking sheets as you go.
- Brush the boiled pretzels with the remaining 2 tablespoons butter and then sprinkle salt as desired. Bake until deeply browned, 12 to 15 minutes, switching the positions of the baking sheets halfway through.
- While the pretzels are baking, warm the milk in a small saucepan over medium heat. Add the chocolate-hazelnut spread and whisk until combined.
- Serve the pretzels warm with the chocolate-hazelnut dipping sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 452 |
| Total Fat | 21 g |
| Saturated Fat | 16 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 7 g |
| Cholesterol | 21 mg |
| Sodium | 1912 mg |
Reviews
Thank you for this quick and easy recipe . Came out super yummy
I love pretzels.
I made these pretzels today and having never made them before, they look great. I used cinnamon sugar instead of salt for a little more of a sweet treat. Also made a glaze with confectioners sugar, milk and cinnamon as a dipping sauce.. Sooo good. Thanks Valerie, tried so many of your recipes and they are all sooo good.. I’m a big fan.