Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
Show:
Valerie's Home Cooking
Episode:
Kids Baking Championship Reunion
Soft Pretzels with Chocolate-Hazelnut Dip
Getting reviews...
- Level: Intermediate
- Total: 2 hr (includes proofing time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 2 hr (includes proofing time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
Looking for Something Else?
Related Pages
- Sunny's Honey Dijon Pretzel Dip Recipe
- Chocolate Hazelnut Cupcakes Recipe
- Chocolate Hazelnut Torte Recipe
- Chocolate-Hazelnut Arancini Recipe
- Dark Chocolate Hazelnut Dip Recipe
- Chocolate Hazelnut Smooches Recipe
- What Kind of Dip Goes with Pretzels
- Sunny's Hot Chocolate Hazelnut Mudslide Recipe
- Centerpiece Napoleon with Chocolate Hazelnut...