Adapted from Everyday Food, March 2010
Sweet Pretzel Dough
2 packets (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons coarse salt
4 cups all-purpose flour (spooned and leveled), plus additional flour for sprinkling
Pour about a Tablespoon of olive oil into a large bowl and using some paper towel wipe the entire inside of bowl with oil. Set aside.
Measure 1 1/2 cups warm water into another large bowl; pour packets of yeast on top of water and let stand until cloudy/foamy, 5
minutes or so.
Whisk sugar, oil, and salt into yeasty water mixture. Add the four cups of flour and stir until a sticky dough forms. Transfer dough to
the oiled bowl and brush top of dough with oil.
Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured work surface and gently knead 1 or 2 times.
Cut dough in half. Wrap one half in plastic, put into a ziploc-y bag and freeze for future use. Each half will weigh one pound.
1/2 recipe (1 pound) Sweet Pretzel Dough, OR 1 pound store-bought pizza dough, at room temp.
All-purpose flour to sprinkle on work surface
1/2 cup chopped chocolate
olive oil, for bowl and baking sheet
3 tablespoons baking soda
2 tablespoons coarse sugar
Place dough on a lightly floured work surface; sprinkle with the chocolate and gently knead to incorporate. Transfer to an oiled bowl,
cover with plastic wrap, and let rest 1 hour.
Divide dough into 8 equal pieces.
On a lightly floured work surface, roll each piece into an 18-inch-long rope.
To shape dough into pretzels, form each dough rope into a U-shape and twist ends twice. Fold twisted end down and pinch to secure.
(Click this link for how-to)
Transfer pretzels to an oiled baking sheet and let rest 20 minutes.
Preheat oven to 475 degrees. Bring a large pot of water to a boil; add baking soda.
In batches, boil pretzels until puffed and slightly shiny, about 1 minute. With a slotted spoon, transfer to a wire rack to drain.
Return pretzels to baking sheet; sprinkle with sugar. Bake until golden brown and cooked through, 10 to 15 minutes, rotating sheet
Yield: 8 pretzels