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Erica’s Sweets with Shawn and Sue — Chocolate Chip Pretzels

Sue Moll, Townsquare Media


Erica is a part of the WOBM Hometown Crew.  Her dream is to have a bakery one day or a sweet shop and she will have one.  For now, we thought it would be great if she’d bake for us every Friday.  Every Friday she brings in her home-made goodness!  Everything she makes is home-made and she shares her recipe with you. 

Promotions, Townsquare Media

Chocolate Chip Pretzels

4 1/2 cups flour
1 tbs sugar
2 tsps salt
1 package active yeast
2 egg yolks
8 tbs butter
1 cup baking soda
11 1/2 cups water
4 oz mini chocolate chips

1. Combine sugar, salt, package of yeast, and 1 1/2 cups warm water into a bowl (warm water is needed to actuate yeast). Let sit for 5 minutes or until frothy
2. Add flour and 5 tbs melted butter to this mixture, use the paddle attachment on the mixer or your hands to knead the dough
3. Split dough in half to make both regular and chocolate pretzels, add chocolate chips to one batch
4. Grease separate bowls with oil, coat each dough ball with oil, place in bowl and cover with plastic wrap.
5. Place towels on the bowls and place in a warm place to rise, about 60-90 minutes
6. Now it’s time to play! Break dough into pieces and roll into long tubes and weave into a pretzel shape
7. Refrigerate these for a few hours
8. Bring to a simmer, 10 cups of water and baking soda
9. Drop each pretzel into the water for 30 seconds
10. Place on greased tray, melt 3 tbs butter and coat each pretzel
11. Next coat each pretzel with egg wash and sprinkle with salt
12. Bake at 425 for 14-16 minutes


Erica’s Sweets



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