I felt like a genius when my pregnancy-inspired vision of chocolate chip pretzels not just sounded good in head, but also tasted great in my mouth! I know I'll make these over and over again and I hope you will, too.
Chocolate Chip Pretzels
About this Recipe
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16 weeks of pregnancy in combination with 3 weeks in quarantine bring quite a few interesting ideas... like this one: what if we put chocolate chips in pretzels? Would that actually taste good or is this just my wacky hormones playing a trick on me? Turns out that chocolate chip pretzels are going to be the next big thing, I'm sure of it. 😉
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So just to stay on the cautious side, I decided to make half the recipe as sweet pretzels (basically leaving the lye solution off and also drizzling the pretzels in a chocolate liqueur glaze) and the other half I proceeded as usual, brushing them in lye solution and sprinkling them with Celtic grey sea salt (I didn't have pretzel salt on hand, but actually love how they turned out with the salt I used).
For the glaze on the sweet pretzel, I used almost half semi-sweet chocolate and half Austrian Mozart chocolate cream liqueur (not just good to drink!). If you haven't tried Mozart products, it's about time. I love their creamy liqueurs (available in Milk White and Dark Chocolate, Strawberry and seasonally in Pumpkin Spice!) to add into drinks, enjoy chilled on their own or in baking or glazes like these. To find out where Mozart is available, fill out this short product finder form.
I had several taste testers including my daughter, a friend and my sister-in-law cast their votes on which one they liked better and everybody agreed in unison that the salted pretzel won (I also agreed, btw... by just a hair!). Believe me, they are both exceptionally good, so if you can, try them both! When you read the recipe, it's best to let the dough rest overnight after preparing the pretzels to allow the chocolate chips to be chilled completely. Otherwise you will end up with a very messy dough. If you don't want to wait all night, try to have the dough cool down in the fridge for at least 2 hours. Believe me, it will be worth it!
Scroll on down for the recipe, now in printable version.
Chocolate Chip Pretzels Essentials
more German Easter Recipes
Schokobrezeln: Chocolate Chip Pretzels
- Combine the luke warm milk and yeast and set aside for 5 minutes until starting to bubble.
- 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.
- 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 4 hours, so that your chocolate chips won't melt.
- Divide the dough up into 8 equal pieces (best to use a kitchen scale, but you can eyeball it).
- 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.
- 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).
- If using glaze, in a double boiler, melt chocolate chips, then gradually stir in the liqueur until desired consistency is reached and drizzle over the pretzels using a fork. 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.
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.