brownie batter stuffed soft pretzels;
Jumbo soft pretzels stuffed full with chocolatey brownie batter. The perfect savory sweet combo! Serve with caramel or chocolate dipping sauce, or just eat plain!
Oven Temp: 450°F
Servings: 8
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Ingredients
brownie batter filling;
- ¼ cup cocoa powder
- ½ cup coconut flour
- ⅛ cup sugar (double this to ¼ cup if you prefer a sweeter filling. I like using ⅛ though.)
- 1 Tbsp cornstarch or tapioca flour
- ½ cup (1 stick) unsalted butter, melted
- 2 Tbsp maple syrup
- 2 Tbsp milk (I use almond milk, but can use milk of choice)
- ¼ tsp vanilla
- pinch salt
- sprinkles or mini chocolate chips for topping, optional
soft pretzels;
- 1½ cups warm milk
- 1 Tbsp brown sugar
- 2 tsp sea salt (with maldon salt or additional sea salt for topping)
- 2¼ tsp yeast (1 ¼ oz packet)
- 4½ cups flour plus additional for rolling or if dough is too tacky
- 2 Tbsp melted butter
- 9 cups water
- ½ cup baking soda
- 1 large egg whisked
Instructions
soft pretzels;
- Whisk together the warm milk, sugar, and salt in a large mixing bowl. Sprinkle yeast on top and allow 5 minutes to activate. Yeast should be saturated and smell yeasty.
- Add flour and melted butter. Mix until combined, using hands as needed. Knead the dough 4 minutes until smooth, adding more flour if the dough is too sticky. A dough hook can be used in a stand mixer.
- Transfer the dough to a lightly-oiled bowl, cover with a damp towel and rest 20-30 minutes until doubled in size.
brownie batter;
- In a medium bowl, add the ¼ cup cocoa powder, ½ cup coconut flour, ⅛ cup sugar, and 1 Tbsp cornstarch (or tapioca flour).
- In a microwave safe bowl, heat the butter until melted. Try 15-30 second increments, stirring in between to prevent uneven heating that can sometimes cause butter to pop or splatter.
- Add the melted butter to the dry ingredients, then add 2 Tbsp. maple syrup, and 2 Tbsp milk (almond or regular). Add ¼ tsp. vanilla and a pinch of salt.
- Mix together until combined evenly. Note that coconut flour is absorbent, so the mixture might look a little thin at first. Give it 5-10 minutes to thicken up before adjusting to add any more liquid or flour. The mixture should be thick enough to very gently roll into balls and not stick to your hands.
- Fold in sprinkles or chocolate chips if using. Set aside.
brownie batter stuffed pretzels;
- Add water to a large 4QT stockpot and bring to boil.
- While the water is boiling, roll out the dough and divide into 6-8 equal pieces. Roll out each piece into ¾-1” diameter ropes.
- Take a rope and using a rolling pin, flatten the pretzel dough lengthwise. You're looking for the dough to be approximately 1½ foot long, and roughly 1½" to no more than 2" wide, flattened.
- Take a spoonful of the brownie batter and roll into a log. I used approximately ⅓" thick diameter logs. The batter is soft and pliable so you'll probably need to do multiple small logs to build the brownie batter center. Take care not to add too much. Lay the brownie batter logs in the center of the rolled pretzel dough.
- Use your finger dipped in water and trace one long side of the dough. Gently fold the dough around the brownie batter log center, pinching the dough together firmly around the chocolate center. The water should help with the seal. Pinch together and roll out to an even rope again.
- Twist into a pretzel shape by tying a knot, and then arrange the ends neatly. You can also give the two ends an extra twist together, but I find that these are chunky boys with the filling, so I mostly skip the twist. You can also make any other shape you prefer. Set aside the pretzel under a damp towel or cloth.
- Repeat the previous 4 steps with the remaining pretzel dough. You may have some brownie batter left over, I had about 3 Tbsp leftover. You can simply store it and snack on it later!
- Once your pretzels are rolled and folded, ready your baking sheet with parchment paper. Add the baking soda to the boiling water (note that this will bubble and froth violently when first added.) Using a slotted spoon, lower the pretzels into the boiling water in batches.
- The pretzels will sink when they are first added to the water, but after 1-2 minutes should float to the top. Once they are floating, use a slotted spoon to transfer to your parchment paper lined baking sheet. Try to drain as much of the liquid as possible, but it's ok to be a little messy on the sheetpan.
- Brush each pretzel generously with egg wash. Sprinkle with sea salt or maldon salt on top to taste. Bake 12-14 minutes (they make take longer depending on their thickness). You're looking for a nice golden brown color. Serve warm with caramel or chocolate dipping sauce, or enjoy plain!b
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