Soft Chocolate Chip Pretzels offer the best of both worlds: the nostalgic comfort of freshly baked pretzels with the sweet indulgence of gooey chocolate chips. These pillowy, golden twists are dipped in a classic baking soda bath to achieve that signature pretzel chew, then baked to perfection with a touch of flaky sea salt on top. Perfect for snacking, brunch platters, or dessert boards, they are a delightful balance of sweet, salty, and chewy.

Why You’ll Love This Recipe

• A sweet twist on a classic soft pretzel
• Melty chocolate chips in every bite
• Soft and chewy with a golden crust
• Ideal for breakfast, snacks, or dessert
• Fun to make and perfect for sharing

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 1/4 tsp active dry yeast
1 cup warm milk (110°F / 45°C)
2 tbsp granulated sugar
2 1/2 cups all-purpose flour
1/2 tsp salt
2 tbsp unsalted butter, melted
1/2 cup mini chocolate chips
1/4 cup baking soda (for water bath)
4 cups water
1 egg (for egg wash)
Flaky sea salt, for topping

Directions

1. In a large mixing bowl, dissolve the active dry yeast in warm milk along with the sugar. Let sit for 5–10 minutes until the mixture becomes foamy.
2. Add the flour, salt, and melted butter. Mix until a soft dough forms. Knead by hand or with a mixer for 8–10 minutes, until smooth and elastic.
3. Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
4. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in size.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. In a saucepan, bring 4 cups of water and the baking soda to a gentle simmer, stirring until dissolved.
7. Once the dough has risen, divide it into 6 equal pieces. Roll each piece into a rope, then twist into a classic pretzel shape.
8. Carefully dip each pretzel into the baking soda water bath for about 20 seconds. Remove with a slotted spoon and place onto the prepared baking sheet.
9. Brush each pretzel with beaten egg, then sprinkle lightly with flaky sea salt.
10. Bake for 12–15 minutes, or until golden brown and puffed.
11. Serve warm for the best chocolate chip melt-in-your-mouth experience.

Servings and timing

This recipe makes 6 pretzels.
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 15 minutes
Total time: About 1 hour 35 minutes

Variations

• Cinnamon Sugar Finish: Skip the sea salt and brush baked pretzels with melted butter, then roll in cinnamon sugar.
• Stuffed Pretzels: Wrap the dough around a few extra chocolate chips in the center for a filled version.
• Nutty Addition: Add chopped toasted hazelnuts or pecans to the dough for texture.
• White Chocolate Chips: Use white or dark chocolate chips instead of mini semisweet for a flavor twist.
• Vegan Version: Use plant-based milk, dairy-free butter, and skip the egg wash—substitute with almond milk for shine.

Storage/Reheating

Storage:
Store cooled pretzels in an airtight container at room temperature for up to 2 days.

Reheating:
Reheat in a 300°F (150°C) oven for 5–7 minutes or microwave briefly (about 15 seconds) for a warm and gooey texture. Avoid over-microwaving to prevent rubbery dough.

Freezing:
Wrap baked pretzels tightly and freeze for up to 2 months. Thaw at room temperature, then reheat before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Bring to room temperature before shaping and baking.

What if I don’t have mini chocolate chips?

Regular chocolate chips can be used, though mini chips distribute more evenly through the dough.

Is the baking soda bath necessary?

Yes, the baking soda bath gives pretzels their signature chewy crust and deep golden color. It’s a key step in pretzel making.

Can I skip the egg wash?

Yes, but the egg wash helps with browning and gives the pretzels a shiny finish. You can use milk or cream as an alternative.

How do I prevent the chocolate chips from melting during shaping?

Chill the dough slightly before shaping to keep the chocolate chips intact, and work quickly with cool hands.

Can I double the recipe?

Absolutely. Simply double all ingredients and divide the dough into 12 portions.

Why did my pretzels deflate after baking?

Over-proofing or handling the dough too roughly can cause pretzels to collapse. Keep rise time to 1 hour and handle gently when shaping.

Are these good for kids?

Yes, they are a fun and kid-friendly snack or dessert, especially when served warm.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

Do I need a stand mixer to make the dough?

No, the dough can be kneaded by hand. It just requires about 8–10 minutes of consistent kneading.

Conclusion

Soft Chocolate Chip Pretzels are a creative and comforting twist on the classic soft pretzel, blending warm, chewy dough with melty chocolate and a touch of sea salt. Whether served fresh from the oven or reheated for an afternoon treat, these pretzels are guaranteed to please kids and adults alike. Easy to make and impossible to resist, this recipe is a delicious way to elevate homemade snacks or desserts.

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