BAKE | CHOCOLATE CHIP BRIOCHE PRETZELS

Whenever I pass by a pretzel shop and they are making fresh pretzels, I love watching the workers cut strips of dough and roll and twist them into pretzels. It always seemed like such a magical thing to me. Until I saw this recipe. Chocolate chip pretzels! Could they be even better than chocolate chip bagels? Yes they could. Wait, did I forget to mention these were brioche pretzels. Seriously, how could I not make these right away? I was so excited to find that I had all the ingredients in my kitchen and could in fact start on them right away. Let's get going...

Look at the silky smooth dough!

UGH! Still can't get over how buttery the dough was...

Add in a million little pieces of heaven

Could this dough look any more perfect?

After resting/rising for over 2 hours...mine almost doubled but not quite..and that's okay

While I was rolling the dough the chocolate melted and spread throughout the dough in yummy chocolate swirls. Let me tell you, this is exactly what you want to happen...unless you don't like chocolate streaks in your pretzels...

They look a little skinny winny, but the egg glaze will make it all better

I only took pictures upside down..and if I flip them over they look weird. sorry!

Ingredients:
DOUGH

• ⅓ cup whole milk
• 1 tsp instant yeast
• 2¼ cups all-purpose flour
• 2 TBSgranulated sugar
• ½ tsp salt
• 2 eggs, room temperature, lightly beaten
• 8 TBS (1 stick) unsalted butter, room temperature
• 1 cup mini chocolate chips

GLAZE

• 1 egg
• ½ tsp salt
• 1 tsp water
• Coarse or pearl sugar, for finishing (optional)

1. To make the brioche: In a small dish, whisk the milk and yeast together until the yeast has dissolved. 
2. In the bowl of an electric mixer, combine flour, sugar and salt. 
3. With the mixer running on low speed, add the eggs and yeast mixture, mixing until the dough comes together in a shaggy pile. Increase the speed to medium and beat for 10 minutes. 
4. Add the butter, a third at a time, mixing well between each addition. 
5. Swap to the dough hook and let the mixer knead the dough on low speed until it's silky and smooth, about 5 minutes. 
6. Add the mini chocolate chips and mix until they're spread evenly throughout the dough.
7. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm spot for about 2 hours, until almost doubled. (Or in the refrigerator for up to 24 hours.) 
8. To make the pretzels, line two baking sheets with parchment paper and preheat oven to 350º. 
9. Deflate and divide dough into 8 pieces (~93 grams each). 
10. Dust surface with flour. Roll each piece into a ball and then into a long rope (about 18 inches long and ½ inch thick.) Draw the ends of the rope together to make a circle. Twist the ends together to close the circle and fold the twist down into the circle, pressing the loose ends of the rope on each side (5 and 7 o'clock) of the rope. Repeat to make 6 pretzels and place them on prepared baking sheets.
11. In a small bowl, whisk egg, water and salt. Brush the pretzels with glaze and let them rest for about 15 minutes. They may rise slightly during this time.
12. To finish, brush the pretzels once more with the glaze. Sprinkle with coarse sugar and bake for about 12 minutes, until puffed and lightly bronzed. Cool slightly (if you can) on a cooling rack before serving!

My favorite part was twisting the dough into pretzel shapes. It's easier than you think!
xoxo, allison