Sourdough Chocolate-Filled Soft Pretzels
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8
Buttery soft and chewy pretzels filled with a tunnel of chocolate.
  • 2 Tbsp. 100% hydration sourdough starter (I used my discard directly from the fridge)
  • 2½ Cups (10.5 oz) all purpose unbleached flour, divided
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • scant Cup (7-8oz) warm water
  • ½ Cup semi-sweet mini chocolate chips
  • 2 Tbsp. baking soda
  • 1 Cup (8 oz) boiling water
  • coarse salt
  • 3 Tbsp. unsalted butter, melted
  1. Mix 2 Tbsp. of sourdough starter with the warm water and half of the flour. Cover and let stand for 8-12 hours.
  2. Add the remaining flour, salt and sugar to the sourdough mixture and combine to make a smooth and slightly sticky dough. If the dough is too dry, add an extra tablespoon or two of water to bring the dough together. Knead until smooth, about 5 minutes.
  3. Cover the dough and let it rest for 30 minutes.
  4. While the dough is resting, combine the boiling water with the baking soda and stir to dissolve the baking soda. Pour the mixture into an 8"x8" pan.
  5. Divide the dough into 8 balls. Roll each ball into a 10 inch snake.
  6. Press the logs of dough flat and put a line of chocolate chips down the middle. Pinch the long edges up over the chocolate filling.
  7. Continue to roll and stretch out the logs of dough until they are about 28 inches long.
  8. Twist each dough log into a pretzel shape.
  9. Working with 4 shapes at a time, lay them into the baking soda mixture and use a spoon to moisten the tops of the pretzels. Leave the pretzels in the baking soda mixture for 2 minutes and then move them to a silpat or parchment lined baking sheet. Repeat with the remaining pretzels.
  10. Sprinkle the pretzels with salt and let them rest for 10 minutes.
  11. Bake for 8-9 minutes until the pretzels are dark brown on top.
  12. Remove the pretzels from the oven and brush the pretzels with the melted butter repeatedly until the butter is gone.
  13. Serve immediately.
Recipe by BakeNQuilt at