Chocolate Pretzel Pastry Recipe

Make the pastry dough

Measure and chill equipment: place a metal mixing bowl and your butter in the refrigerator for 15 minutes to keep butter cold. In the chilled bowl, whisk together 2.5 cups all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt until combined.

Cut in the cold butter using a pastry cutter, two forks, or a food processor pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 8–12 pulses in a food processor).

Add 4 tablespoons cold water a tablespoon at a time, tossing after each addition, until the dough just begins to hold together when pinched. Do not overwork. If dough is too dry, add up to 1 tablespoon more water.

Turn dough out onto a lightly floured surface, press together into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 days).

When ready to assemble, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll chilled dough to a rectangle about 12 x 10 inches and roughly 1/8–1/4 inch thick. Trim edges into a neat rectangle if desired.

Prepare the chocolate filling

Place 8 oz chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer (small bubbles form at the edges). Do not boil.

Pour the hot cream over the chopped chocolate and let sit for 1 minute to soften. Gently stir from the center outward until smooth and glossy. Stir in 2 tablespoons softened butter and 1 teaspoon vanilla extract until fully incorporated. If the mixture is loose and you want a thicker filling (easier to spread), whisk in 1 tablespoon confectioners' sugar. Let filling cool to a spreadable but still soft consistency, about 10–15 minutes at room temperature.

Assemble the pastry

Spread the cooled chocolate filling in an even layer over the rolled-out dough, leaving a 1/2-inch border around the edges.

Scatter 3/4 cup of the mini pretzels (lightly smashed if desired) evenly over the chocolate layer, pressing them gently into the filling so they adhere.

Starting at a long edge, loosely roll the dough into a log (like a jelly roll), keeping the seam tucked under. Trim the ends to neaten if desired.

Cut the log into 1–1.25 inch slices to create individual pinwheels or slice into 8–10 larger rounds depending on preferred serving size. Place slices cut-side up on prepared baking sheet, spacing 1 inch apart.

Egg wash and finishing

Whisk together 1 egg and 1 tablespoon milk for an egg wash. Lightly brush the tops and edges of each pastry with the egg wash. Sprinkle the remaining 1/4 cup mini pretzels (broken into pieces) over the tops, and lightly sprinkle 1 teaspoon coarse pretzel salt or flaky sea salt over each pastry for contrast.

Bake

Bake in the preheated 400°F (200°C) oven for 15–20 minutes, until the pastry is puffed and golden brown and the filling is set but still soft. If using larger slices, bake 20–25 minutes. Rotate the baking sheet halfway through for even browning.

Allow the pastries to cool on the baking sheet for 8–10 minutes, then transfer to a wire rack to cool slightly (10–15 minutes) so the filling firms up but is still warm and gooey.

Optional drizzle & serve

If desired, drizzle 2 tablespoons melted chocolate over the cooled pastries. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; rewarm briefly before serving to restore gooey texture.