Chocolate Chunk Brioche Pretzels

Chocolate Chunk Brioche Pretzels, treats with yeast, sweet pretzel, chocolate brioche, chocolate treats, bread, baking, tami magnin, rumtumtiggsWhile I love Pinterest for the most part, I don’t love how some recipes are repinned without checking if they lead to the actual recipe or just some arbitrary front page of more pictures and links. It’s a vicious, frustrating circle.

That is probably why I don’t pin very often and when I do it is usually 2 or 3 pins where I’ve been able to establish that it actually goes to a recipe and one that I can make because it doesn’t require a number of “ingredients” that are not available in South Africa. And on that note, in my opinion, it’s not really a recipe when it just combines so-and-so’s box mix with so-and-so’s filling/topping.

That said, when I do find a recipe and it meets all my criteria I do a little jig while I copy and paste and make plans to give it a try soon. Case in point is this recipe for Chocolate Chip Brioche Pretzels. I prefer to keep real chocolate in the house and not mini choc chips so that it how it became Chocolate Chunk Brioche Pretzels.

I had never made brioche before and I was suprised when it was such a soft dough and I had to stop myself from adding more flour to make it look more like bread dough. I used the dough hook from the beginning of the recipe and after it was kneaded for 5 minutes the dough did eventually become less sticky and oh-so soft the only problem is that it only makes 8 large pretzels that I had the family lining up for as they came out of the oven as they are best served warm.

The one pretzel I did manage to hide was reheated the next day in the microwave for 20 seconds on 100% power and was equally delicious. This definitely looks like a recipe that can be par baked for 5 minutes and frozen for a quick, easy delicious breakfast treat on a special weekend morning.

Oh, and I don’t think this pretzel is very well named because it has more of a buttery, almost croissant-like texture rather than a heavy bread feel. It also doesn’t require par boiling in bicarb water before baking. Since it is a yeast dough it does require a little planning ahead but it is so worth it 😉

560ml cake flour

30ml sugar

2.5ml salt

10g instant yeast (1 sachet)

80ml milk, warmed

2 eggs, at room temperature

125ml butter, at room temperature

100g dark/milk chocolate roughly chopped

Mix together dry ingredients in the bowl of a stand mixer. Add milk and eggs. Mix on a low speed until dough begins to form. Increase speed to medium and allow the machine to run for about 5 minutes. Slowly add butter that you have chopped into smaller blocks. Beat well between each addition. Once all the butter has been incorporated add the chocolate chunks. Knead the dough on low speed until smooth. This is a soft, sticky dough so I would recommend you let the machine do the work as you might be tempted to add more flour if you are doing it by hand.

Once the dough is done (the sides of the bowl will be clear but the bottom of the bowl will still have a sticky dough residue) flour your hands well and remove dough from the bowl. Flour another bowl and place dough inside shaping it into a ball with your hands. As always, use your discretion. If it is super sticky add a little more flour just so you can handle it but don’t expect it to look like bread dough. Cover dough with plastic wrap and wrap up in a blanket or a large tablecloth. Set aside to rise in an area free of cold drafts. The dough will double in volume within 2 hours.

After it has risen sufficiently remove from the bowl and place on a well floured surface. Knead very briefly and shape into a long roll. Slice this roll into 8 pieces and roll each of these pieces into a 15cm long rope. Take one end of the rope and fold it inwards to the center of the length. Take the other end and fold inwards to cross over the intersection of the rope and the first end. Transfer to baking sheet covered in a silicon mat or covered in baking paper. Repeat until you have folded all the pretzels. These do rise quite a bit so leave about 2.5cm between each one. Now you can prepare the glaze.

For the glaze:

1 eggs, beaten with fork

5ml water

5ml salt

Mix together the above ingredients and set aside.

25ml white/brown sugar for sprinkling

Brush each pretzel with the egg, water and salt mixture and allow to rest for 15 minutes. Preheat the oven to 190 degrees celcius. Just before placing in the oven, brush each pretzel with egg mixture again and sprinkle with sugar. Bake for 12 minutes until golden brown. Leave to rest on baking sheet for about 5 minutes before removing to cool further on a wire rack. Serve warm with some hot coffee or orange juice.



  1. Flee

    April 11, 2013 at 9:43 am

    Oh my giddy aunt… Just poured myself a coffee, and all it needs is about 6 of these to get me going this morning. WOW, will definitely be trying this one. Thanks

    1. rumtumtiggs

      April 12, 2013 at 11:01 am

      Thank you Flee. As always, please let me know how they turn out if you make them. I’m available on Twitter most of the time if you need any advice 😉 xx

  2. Annette

    April 12, 2013 at 10:36 am

    Hallo Tami,

    Love you’re blog – especially because these days budgets are tight.

    Tami, Please help, I want to bake you’re Brioche Pretzel recipe. It looks so delicious, but the last weeks I have bake several types of bread and each time the yeast flavour are overwhelming. I just taste yeast!!

    I used the Anchor instant yeast (purple packet).

    Can you please advise me what I am doing wrongly, because I don’t want to bake another recipe just to land in the dustbin.

    Kind regards

    1. rumtumtiggs

      April 12, 2013 at 11:00 am

      Hi Annette, there are a few rules when it comes to yeast. Yeast likes warmth so always heat the liquid (milk/water) that you are using. It needs to be quite warm (lukewarm is such a tricky concept). When I stick my finger in the liquid it feels warm but not hot (like I feel like my finger will burn). If the liquid is too warm you can kill the yeast (no pressure ;)). Kneading is also absolutely essential. At least 5-8 minutes of kneading with your hands. I sometimes let the dough hook of my machine knead for about 5 minutes before I take it out and knead on a well floured surface for another 3 minutes or so. This is to ensure the yeast gets worked through the dough properly. I find baking my yeast products (breads, buns etc) are done best at about 190 degree celcius (at over 200 it gets brown before it bakes properly inside). Also, if you try eating breads or buns straight out of the oven they won’t taste as nice as if you leave them to cool for about an hour.

      You didn’t say if your breads rise well. Are you using 1 sachet to about 3-4 cups of flour or more? If you use more than this it could leave a yeast taste. Try different recipes and find one that you think tastes nice. I flopped a bread on Sunday and I sliced it thickly, put the slices on a baking sheet and baked them until they were toasted (turning over at about 10 minutes). Then I sliced up the toasted pieces and put it back in the oven that I had turned off. They turned into rusks ;).

      I find bread recipes that contain egg also taste softer and nicer. This brioche recipe is quite different in taste and method (beating the butter pieces into the dough) so I hope you will give it a try. I do sift my flour with salt, sugar and yeast. This also seems to help the yeast to distribute properly.

      I’m not an expert and all of the above is what I have found works for me after trial and error. Please let me know if you make your bread by hand or use a bread maker and anything else you think I need to know in order to advise further.

      I can’t tell you how much I appreciate your comment and I look forward to chatting further :) x

  3. Annette

    April 12, 2013 at 11:45 am

    Hallo Tami,

    Thankx so much for you’re reply. I don’t sift my flour with the yeast, also I think I don’t knead the dough enough. And the other problem is I always taste the bread right out of the oven!

    The dough seem to rise well.

    I shall bake the Brioche pretzels and let you know how it turn out. And I do think that you are a expert on baking bread.


    1. rumtumtiggs

      April 18, 2013 at 12:04 pm

      Hi Annette, I just wanted to check in with you to see if you have had any success with your bread lately? Hope my advice has helped a bit (or at least not made anything worse). Let me know xx

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