A Tradition in Family Baking

One-Hour Chocolate and Cinnamon-Sugar Soft Pretzel Bites

One-Hour Chocolate and Cinnamon-Sugar Soft Pretzel Bites
The chocolate bites are dark and rich, and not overly sweet, while the cinnamon-sugar version has a nice pop of cinnamon flavor.
Yield: about 60 small pretzel bites
Ingredients
For the dough:
  • 2 cups all-purpose flour
  • ¾ cup warm water (120-130°F)
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • 1 Tbsp canola or vegetable oil
  • 1 tsp granulated sugar
  • ½ tsp salt, optional and to taste
  • ¼ cup unsalted butter, melted for brushing/drizzling
For the Chocolate Coating:
  • ½ cup granulated sugar
  • 3 Tbsp unsweetened natural cocoa powder
For the Cinnamon-Sugar Coating:
  • ½ cup granulated sugar
  • 3 Tbsp cinnamon
Instructions
  1. Make the dough: To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine flour, water, yeast, oil, sugar, optional salt, and knead for about 5 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer.

  2. Turn dough out onto a silicone mat (provides nice traction) or just the bare counter. Divide dough in 4 equal-sized pieces.

  3. Roll each piece of dough into a long rope spanning the length of a standard baking sheet (about 17 inches long).

  4. Place the ropes onto a silicone mat-lined or cooking sprayed baking sheet.

  5. Cut the dough with a pizza cutter into 1-inch pieces.

  6. Separate the pieces so they're not touching; cover and set pan aside while oven preheats.

  7. Preheat oven to 350°F; let the dough rest/rise for about 15 minutes while oven is preheating.

  8. Bake for about 16 to 17 minutes, or until barely golden, firm, and cooked through (taste one to make sure, being careful not to burn yourself). Keep a watchful eye in the last few minutes of baking so they don't burn.

  9. Set pan aside while you melt the butter, about 30 seconds on high power in the microwave.
  10. With the bites still on the baking tray (nicely contains the butter mess), brush generously with melted butter; set aside.

  11. Chocolate Coating - In a small bowl, stir to combine the cocoa and sugar until well mixed. Turn mixture out into a gallon-sized zipper-top bag.

  12. Add about half the pretzels to the bag, seal the top, and gently shake to disperse coating mixture evenly over pretzels, continuing to tip the bag from side to side, upside-down, and back and forth. Open bag and serve.

  13. Cinnamon-Sugar Coating - In a small bowl, stir to combine the cinnamon and sugar until well mixed. Turn mixture out into a gallon-sized zipper-top bag.

  14. Add about half the pretzels to the bag, seal the top, and gently shake to disperse coating mixture evenly over pretzels, continuing to tip the bag from side to side, upside-down, and back and forth. Open bag and serve.

  15. Pretzels are best warm and fresh, but will keep airtight for up to 2 days. Before eating leftovers, heat for 5 seconds in microwave to soften them up.

  16. Recipe created by Averie Cooks.
 

One Hour Chocolate & Cinnamon-Sugar Soft Pretzels | The chocolate bites are dark and rich, and not overly sweet, while the cinnamon-sugar version has a nice pop of cinnamon flavor. Find recipe at redstaryeast.com.

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