Chocolate Pretzel Pastry Recipe

Activate yeast

Warm the milk to about 100–110°F (warm to the touch but not hot). In a small bowl, whisk the warm milk with the sugar and instant yeast. Let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl by hand), combine the flour and salt. Add the softened butter, egg, and the foamy milk-yeast mixture.

Mix on low speed until ingredients come together, then increase to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Bring 6 cups of water and 3 tablespoons baking soda to a gentle boil in a wide shallow pot. Reduce to a simmer — you will use this for a brief soda wash to create a pretzel-like crust.

Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 1 minute.

Whisk until smooth. Add the 2 tablespoons butter and vanilla, stirring until incorporated. If mixture is too loose for spreading, whisk in the optional tablespoon of powdered sugar to thicken slightly. Let the ganache cool to room temperature and thicken to a spreadable consistency (about 20–30 minutes).

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (for individual pastries) or 4 pieces for larger pastries. Roll each piece into a rectangle about 6 x 8 inches and roughly 1/4-inch thick.

Spread about 2–3 tablespoons of the cooled chocolate filling down the center third of each rectangle, leaving a 1/2-inch border. Fold one long edge over the filling toward the center, then fold the other long edge to overlap slightly, creating a sealed tube. Pinch seams gently to seal.

Bring the assembly pot of baking soda water back to a gentle simmer. Using a slotted spatula or large spoon, carefully lower each filled pastry into the simmering soda bath for 15–20 seconds on each side — this creates the pretzel-like crust and shiny, slightly chewy exterior. Work in batches so the water remains hot.

Remove pastries and drain on a wire rack briefly. Transfer to the prepared parchment-lined baking sheet. Beat the egg with 1 teaspoon milk to make an egg wash and brush each pastry lightly. Sprinkle coarse pretzel salt lightly over the tops (about 1/8 to 1/4 teaspoon per pastry).

Brush exposed dough edges with melted butter for added flavor and shine.

Bake in the preheated 400°F oven for 12–16 minutes, until pastries are deep golden brown and chocolate is set. If making larger pastries, bake 16–20 minutes. Rotate the pan halfway through for even browning.

Remove from oven and transfer to a wire rack to cool 10 minutes. The chocolate will be hot; allow 5–10 more minutes for the filling to firm further before serving.

Optional: brush any remaining melted butter over tops immediately after baking for extra gloss. Let cool slightly; serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days; rewarm briefly before serving.