Soft Pretzels with Chocolate-Hazelnut Dip

Total Time:
2 hr 5 min
35 min
1 hr 5 min
25 min

8 servings

  • 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
  • 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.

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