JUMBO-size your chocolate pretzel, then drizzle that chewy delight in peanut butter to make it all the more better.
1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
2 tbsp tablespoons unsalted butter (softened)
8 tbsp melted unsalted butter
1/3 cup baking soda
2 tablespoons coarse salt
1 cup smooth peanut butter
400g dark chocolate
2 tbsp coconut oil
Let's get Cooking...
To make the pretzels add the warm milk to a mixing bowl and sprinkle yeast over it. Let it sit for 2 minutes Add that to the bowl of a stand mixer or large mixing bowl and add 1 cup of the flour along with 2 tbsp of the softened butter and use the whisk attachment to whisk until smooth. Add the rest of the flour and use the dough attachment to knead until it forms a smooth dough. Cover with plastic wrap and allow to rise for 1 hour.
Preheat oven to 450 F
Sprinkle flour on a work bench and cut the dough into 8 pieces. Use the palm of your hands to roll dough into 30 inch ropes. Form into pretzel shapes.
Pour three cups of boiling water into a baking dish and sprinkle bicarb soda on top. Stir to dissolve.
Gently dip the pretzels in the water and then place on baking trays (two on each baking tray) lined with baking paper. Brush with melted butter and sprinkle with salt. Bake for 10-12 minutes and allow to cool.
To prepare chocolate add chocolate and coconut oil into a large microwave safe bowl and microwave for 20 second at a time, mixing each time until smooth.
Use kitchen tongs to dip the pretzels into the chocolate, allow any excess to drip off before transferring to a wired rack. Drizzle with peanut butter which has been warmed in the microwave and allow to chill.