Easy Chocolate Chip Pretzels (Schokobrezeln)

Chocolate chip pretzel schokobrezel recipe10

5 from 2 votes

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 Time40

Cook Time15

Proofing Time3 30

Total Time4 25

Course: Breakfast, Brunch, Coffee, Kaffee, Snack

Cuisine: German

Keyword: Authentic German Recipes, Baking Pretzels in the USA, Baking with Kids Recipe, Best Pretzel Recipe in USA, Brezel mit Schokostückchen Rezept, Cheap German Recipes, Chocolate Chip Pretzel Recipe, Easter Brunch Recipe, German Baking With Kids Recipe, German Chocolate Recipes, German Recipes with Chocolate, Homemade German Pretzel Recipe, Homemade Pretzel Recipe, Homemade Sweet Pretzel Recipe, Quarantine Baking Recipe, Schoko Brezel Rezept, Sweet and Salty Pretzel Recipe

Servings: pretzels

Calories: 482kcal

Ingredients

500 g all-purpose flour
1 pouch active dry yeast
150 ml milk luke warm
150 g greek yogurt
4 egg yolks
80 g sugar
60 g butter softened
1 teaspoon pure vanilla extract
⅛ teaspoon salt a pinch
100 g semi-sweet chocolate chips

Salty-Sweet Version

4 g food-grade lye
100 g cold water
coarse sea salt or pretzel salt for sprinkling

Metric - US Customary

Instructions

Combine the luke warm milk and yeast and set aside for 5 minutes until starting to bubble.
1 pouch active dry yeast, 150 ml milk
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.
500 g all-purpose flour, 150 g greek yogurt, 4 egg yolks, 80 g sugar, 60 g butter, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt, 100 g semi-sweet chocolate chips
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.
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.
4 g food-grade lye, 100 g cold water, coarse sea salt or pretzel salt
If not dipping in lye, prepare an egg wash of one yolk and equal amounts of water, then brush onto the pretzels before baking.
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).
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.

Nutrition