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Heart Shaped Chocolate Dipped Soft Pretzels

Ashley Manila
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Ingredients
 

For the Dough:

  • 1 1/2 cups very warm water (115 degrees fahrenheit)
  • (1) Package Rapid Rise Yeast
  • 1 1/2 tablespoons sugar
  • 1 3/4 teaspoons salt
  • 4 1/4 cups all purpose flour
  • 5 tablespoons unsalted butter, at room temperature

Cooking Liquid:

  • 9 cups water
  • Scant 1 cup baking soda

Egg Wash:

  • 1 large egg, beaten
  • 1 tablespoon water

Chocolate Coating:

  • 6 ounces dark or semi-sweet chocolate, chopped and melted
  • 1 tablespoon coconut oil
  • 1/4 cup nonpareils
  • Sea salt, optional

Instructions
 

For the Dough:

  • In a medium bowl combine the water, yeast, sugar, and salt; let sit for 5-8 minutes, or until foamy.
  • In the body of a stand mixer using the hook attachment add the flour, butter, and foam mixture and beat on medium speed for 12 minutes, allowing the hook to knead the dough.
  • Cover the dough with a warm, moist towel, and let rise for one hour, or until doubled in size.
  • Preheat oven to 450 degrees (F). Line a large baking sheet with parchment paper; set aside.
  • In a large, wide pot combine water and baking soda and bring to a boil.
  • While the water is coming to a boil, roll out your pretzels!
  • Divide the dough into 10 pieces, trying to make them as equal as possible. Roll each piece out into a long rope (about 18 inches) and then carefully twist into a heart shape. Really take your time forming the shapes and pressing the tops into rounds and the end into a point, as the shape will shift slightly when boiling. Press the ends together at the top of the heart, pinching the dough together well.
  • One at a time, place pretzels into boiling water and cook for 25 seconds before removing with a slotted spatula and transferring to the prepared baking sheet.
  • Brush the tops and sides of each pretzel with the egg wash.
  • Place pan in the oven to bake for 13-15 minutes.
  • Transfer pretzels to a cooling wrack to cool completely.
  • Once cooled, dip in melted chocolate and sprinkle with nonpareils and salt

For the Chocolate Coating:

  • Melt chocolate and oil together in a double boiler until chocolate is completely melted and smooth.
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