- 1 ½ cups warm water, between 110 and 115 degrees
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 package active dry yeast, (or 21/4 teaspoon)
- ¼ cup unsalted butter, melted
- 4 cups flour
- 64 mini peanut butter cups
- 1 cup chocolate chips
- 1 cup peanut butter chips
- Large pot of boiling water
- ½ cup baking soda
- 1 large egg yolk
- 1 tbsp water
- ¼ cup butter, melted
- Sugar for sprinkling
- Kosher salt for sprinkling
- Caramel sauce, for dipping
- Begin by adding the sugar and salt to the warm water. Add the active dry yeast and set aside for 5 minutes.
- Pour the yeast mixture into the bowl of a stand mixer equipped with a dough hook. You can also mix this by hand. Add the melted butter and flour to mixer and mix on low until all the ingredients are combined. Increase speed and allow the dough to knead for 5 minutes, or knead the dough by hand for 5 minutes until it’s smooth and elastic.
- Put the dough in a well-oiled bowl and cover it with a tea towel. Allow the dough to rise for at least one hour in a warm place.
- Preheat the oven to 450ºF. Line two baking sheets with parchment paper. Set them aside.
- In a large pot, bring about 8 to 10 cups of water to a rolling boil. Add the baking soda.
- Once the dough has risen, turn it out onto a lightly floured surface. Separate the dough into 32 equal parts. Using your fingers, slightly flatten your dough and place two mini peanut butter cups or one tablespoon of chocolate and peanut butter chips in the centre. Wrap the filling, tightly pinching the ends together. Roll until you get a nice ball. Place each pretzel bite on your parchment-lined baking sheets.
- Gently lower pretzel bites, five at a time, into the boiling water for 30 seconds. Remove pretzel bites with a slotted spoon and return them to the parchment-lined baking sheet. Repeat until all pretzel bites have been boiled.
- In a small bowl, beat egg yolk with one tablespoon of water. Using a pastry brush, brush the top of each pretzel liberally with egg wash.
- Bake until they are golden, for approximately ten minutes. Swap the trays half way through baking to ensure even browning.
- Serve immediately or store in the refrigerator for up to 3 days.