I love soft pretzels, it’s kind of a huge weakness of mine. So when KitchenAid contacted me and gave me the challenge of creating a homemade soft pretzel that’s stuffed with Nutella, I couldn’t say no!
This one took a few tries for me to get right but once I got it right, I was so excited! I added a little bit of salt to the top and it makes it a little salty and sweet!
Making the dough is pretty straightforward but putting these stuffed pretzels together can be a little tricky so I want to show you exactly how to do it.
I set up a piece of parchment paper on my kitchen counter (taped down) and grease it with oil. Stretch one piece of dough to 12 to 14 inches long. And then stretch it to 1 inch in width. Then spread about 1/2 to 1 teaspoon hazelnut chocolate spread over the flattened pretzel dough.
Starting on one side, roll up the bottom of the rope and pinch closed as you go.
Roll the rope back and forth and continue to pinch the seams closed if necessary.
Arrange the rope into a “U” and take the tops of the “U” and arrange into a pretzel, push down on the ends so they stay together while boiling.
Place pretzel on one of the lined KitchenAid® Professional-Grade Nonstick Sheet Pans. I love these baking sheets, they come in a set of 2 with the quarter sheet pan and this pan fits nicely in my freezer!
Boil the pretzels in two batches. Remove with a slotted spoon. Pat the bottoms of the pretzels dry before brushing with an egg wash, adding salt and then baking for 12 to 14 minutes.
These come out nice and brown from my KitchenAid® Electric Freestanding Double Oven Range with its Even-Heat™ technology, which baked the pretzels perfectly. They are super soft on the inside and with the Nutella and kosher salt…oh so good!
Love this recipe and this challenge! And you know what? These pretzels freeze really well too! I froze a bunch and enjoyed them later as a quick snack! Just let them defrost on the kitchen counter and enjoy!
Nutella Stuffed Pretzels
Makes 20 pretzels
1/4 cup low fat (2%) milk
1 1/2 tablespoons (23 grams) granulated sugar
1 teaspoon (6 grams) kosher salt, plus more for sprinkling
2 tablespoons unsalted butter
1 package (7 grams) active dry yeast
3/4 cup warm water (105-115 degrees F)
3 to 3 1/4 cups (423 grams) unbleached all purpose flour
Vegetable oil, for greasing
2/3 cup (181 grams) baking soda
2/3 cup Nutella chocolate hazelnut spread
1 egg yolk, beaten & 1 tablespoon water, mixed together
Put milk, sugar, salt and butter in a small saucepan. Turn heat to low temperature, mix with a spatula and cook until butter is melted and sugar is dissolved. Remove from heat.
Add yeast and warm water to the bowl of your KitchenAid® Stand Mixer. Add dough hook attachment. Add milk-butter mixture and 2 1/4 cups of flour. Turn KitchenAid® Stand Mixer on at low speed and mix for about 2 minutes. (Scrape sides and bottom of the bowl with a rubber spatula if needed.)
With the KitchenAid® Stand Mixer still on low, add the rest of the flour 1/4 cup at a time and mix for about 4 minutes. Increase speed to medium for about 2 minutes, until dough attaches to the dough hook and is no longer on the sides of the bowl. Note, the dough will be sticky when you touch it.
Grease a mixing bowl with vegetable oil as well as your hands. Remove the dough from the KitchenAid® Stand Mixer bowl and place into the mixing bowl. Flip over to be sure grease is on top of the dough. Cover with plastic wrap and allow to rise (double in size), about an hour. (Make sure to put it in a warm spot in your kitchen.)
Add 10 cups of water and baking soda to a large pot and bring to a rolling boil. Heat oven to 450 degrees F.
Add oil to a clean surface or a piece of parchment paper that is taped down to your counter. Cover three KitchenAid® Professional-Grade Nonstick Sheet Pans with parchment paper and lightly add oil to them as well.
Punch the dough (push down with your fist or hand), cut dough in half. Place any dough you’re not working with currently back into the bowl and cover. Cut dough in half again and cut each piece into 5 even pieces.
On the oiled parchment paper stretch each piece to about 12 to 14 inches long with your fingers. Using your fingers and patting the dough down, stretch the width to about 1 inch. Using a butter spreader, spread about 1/2 to 1 teaspoon Nutella onto the flattened pretzel, being sure to leave space on the top, bottom and ends.
Starting on one side, roll up the bottom of the rope and pinch closed as you go. If you get any Nutella on the outside, wipe it up with a clean paper towel and pinch closed. Roll the rope back and forth and continue to pinch the seams closed if necessary. Arrange the rope into a “U” and take the tops of the “U” and arrange into a pretzel, push down on the ends so they stay together while boiling.
Place pretzel on one of the KitchenAid® Professional-Grade Nonstick Sheet Pans. Make 10 pretzels and boil in two batches, about 30 to 45 seconds. Remove each pretzel with a slotted spoon or slotted spatula and place on another KitchenAid® Sheet Pan. Before baking, take each boiled pretzel and pat dry the bottom. Place on the 3rd KitchenAid® Sheet Pan and brush pretzels with egg wash and sprinkle kosher salt on top (sparingly). Bake for 12 to 14 minutes. Allow to cool on a cooling rack and serve immediately.
(Dough recipe adapted from White Bread Recipe from KitchenAid’s Best Love Recipes cookbook. Technique for boiling and baking the pretzels from Alton Brown.)
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*