Stephen Bonnet’s Salted Chocolate Pretzel Balls

Name: Stephen Bonnet’s Salted Chocolate Pretzel Balls
Ingredients: One is never enough.; Yield: 15 pretzel balls; All-Purpose Flour – 2½ cups (350 g); Instant Yeast – 1½ tsp; Salt – 1 tsp; Malt Powder – 1 tsp (optional); Butter (soft) – 1 Tble; Water (room temp.) – ¾ cup (180 g); Nutella, homemade or store-bought – 1 Cup (recipe below); Water (boiling) – 1 Quart (1 kg); Baking Soda – 3 Tble; Egg (lightly beaten) – 1; Coarse Salt – 2 Tble

Stephen Bonnet’s Salted Chocolate Pretzel Balls was pinched from <a href="http://outlanderkitchen.com/2012/01/19/stephen-bonnets-salted-chocolate-pretzel-balls/" target="_blank">outlanderkitchen.com.</a>

INGREDIENTS

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One is never enough.

•

Yield: 15 pretzel balls

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All-Purpose Flour – 2½ cups (350 g)

•

Instant Yeast – 1½ tsp

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Salt – 1 tsp

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Malt Powder – 1 tsp (optional)

•

Butter (soft) – 1 Tble

•

Water (room temp.) – ¾ cup (180 g)

•

Nutella, homemade or store-bought – 1 Cup (recipe below)

•

Water (boiling) – 1 Quart (1 kg)

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Baking Soda – 3 Tble

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Egg (lightly beaten) – 1

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Coarse Salt – 2 Tble

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