May 23, 2014

Cinnamon-Sugar Chocolate Soft Pretzels

so a couple of weeks ago i cracked the code on gluten-free soft pretzels.

they were so delicious.

and so i wanted to make a good thing even better... and what tastes better than chocolate? and what is better than having a baked good with a little extra protein to further justify it all?

so that's what i've done... cinnamon-sugar chocolate soft pretzels.

while i truly enjoyed these, the original pretzels really are hard to beat. in these pretzels, the whey, while adding significant protein (and structure) to these treats, made the pretzels a little breadier than the others. also, before making these i was wondering why there aren't more chocolate pretzels. after baking, i realized maybe a chocolate twisted log of dough can be too reminiscent of something you'd find in a dog park...

i feel that i'm trying to keep you from making these... which is completely untrue... just full disclosure of thoughts, here, people. (should i be keeping these thoughts to myself?)

these mexican chocolate pretzels were pretty great. the only thing i failed to do was dip each bite into a warm chocolate sauce. you should do that... undoubtedly it will completley erase the above dog park reference from your mind.

 Cinnamon-Sugar Chocolate Soft Pretzels

1     package yeast
1/2  teaspoon sugar
1 cup 105-115 water

70    grams (1 cup) unflavored whey protein
1/4   cup cocoa
3      tablespoons sugar
1      teaspoon salt
1      teaspoon xanthan gum
4      tablespoons butter

4      cups water
2      tablespoons baking soda

melted butter
cinnamon sugar

Combine yeast, water, and 1/2 teaspoon sugar. Let sit for 5 minutes.

Combine flour, whey protein, cocoa, 3 tablespoons sugar, 1 teaspoon salt, xanthan gum, and butter in a large mixing bowl. Cut in butter with pastry cutter or fingers until mixture resembles coarse meal. Add yeast mixture and stir until well combined.

Pour out on a surface and knead a few times to make a smooth dough. Place dough in a well-greased bowl and cover. Let rise in a warm place, free from drafts for 60 minutes.

Preheat oven to 475°. Divide dough into 6 pieces. Knead pieces in your hands until nicely smooth. Roll each piece into a 16-18-inch length and form into a pretzel shape.

In a non-aluminum pot, bring water to a boil with baking soda. Add pretzels, two at a time, and boil 1 minute. Shake off excess water. Place pretzels on a baking sheet coated generously with cooking spray. Spray pretzels with cooking spray. Bake at 475° for 10 minutes or done. Allow to cool slightly. Brush with melted butter and sprinkle with cinnamon sugar. Yield: 5-6 pretzels.

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