Cinnamon Sugar Nutella-filled Soft Pretzel Bites

Cinnamon Sugar Nutella filled Soft Pretzel Bites by BakingdomHappy World Nutella Day!

Seriously, whoever decided to make this day happen is pretty much the smartest person who ever lived.

To celebrate, I made soft pretzels. That I filled with Nutella. And topped with butter and cinnamon-sugar.

Then I ate too many, woke up, and had the rest for breakfast.

I love my job.

Nutella ChipsFor the filling, I decided to make Nutella “chips,” so to speak. I filled a disposable pastry bag with about a quarter cup of Nutella, snipped the end of the bag off, and just piped little dollops of Nutella onto a baking sheet lined with parchment paper. Next, I pressed each one down slightly with a wet fingertip to make them less pointy. After that, all I did was pop them into the freezer until they had all hardened, about 30 minutes.

It took all of about five minutes to pipe these “chips.” They look a bit time consuming, but trust me, they’re fast and easy.

Pretzel Dough RopeWhile the chips were freezing, I divided my prepared dough into 12 equal pieces. Next, I rolled each piece into a long rope, about 16-inches long (Starbucks helps this process go more smoothly ;)).

Pretzel Dough BitesOnce I had a rope of dough rolled, I cut them into about 12 pieces each. In the end, you’ll end up with 12 dozen bites. It’s a lot. But guess what? You can easily cut this recipe in half. I did. Worked perfectly. :)

**Be sure to cover the bites with plastic wrap until you’re ready to use them, or they will dry out and be harder to pinch closed.

Press Pretzel BitesWorking with about ten bites at a time, press the centers of them down with your thumb to make an indentation.

Add Nutella to BitesRemove your Nutella chips from the freezer, and place one on each bite. Only do five to ten bites at a time, and place the remaining Nutella chips back into the freezer, or they will soften very quickly, and become impossible to work with.

Pinch Bites ClosedWhile the chips are still hard, pinch the pretzel dough securely closed around. Be sure to thoroughly pinch the dough and completely seal the seam to prevent these from opening later on.

After this, it’s just a matter of following regular pretzel making instructions, and…

Nutella filled Soft Pretzel Bites by Bakingdom…voila! You have soft, lovely, buttery little pillows of cinnamon-sugar pretzel goodness with a hidden little gem of chocolaty hazelnut goodness inside. (I followed the same directions for adding cinnamon sugar to the bites that I used in my original pretzel post.)

Do not be intimidated by these delicious little treats! I’ll admit that, before I actually made them, I was petty nervous that they wouldn’t do what I was hoping they would do, but in the end, they were actually quite quick, very easy, and worth every last second of time, and every ounce of effort that goes into them.

Nutella filled Pretzel Bites by BakingdomThese are one of the most amazing things I’ve ever eaten in my entire life. I’m not even going to try to be humble about it, because I’m completely head over heels for these little devils. I have a total pretzel hangover from overindulging in them, and I’d do it again in a heartbeat.

They’re sweet, soft, and buttery, they have the perfect amount of cinnamon spice, and the soft, chocolaty, Nutella filling kills me. It just kills me. I’m dead. And it was totally worth it.

Plus, bonus! Who says you gotta use Nutella?? Why not try peanut butter or (Biscoff) cookie butter (especially if you want to make these vegan)? Oh yeah. The possibilities are endless.

Enjoy!

Nutella-filled Soft Pretzel Bites
Makes about 12 dozen bites

**This recipe can be cut in half, and it works beautifully**

Ingredients

FOR THE NUTELLA “CHIPS”
1/2 cup Nutella spread (or peanut butter or Biscoff spread, for vegan bites)

FOR THE PRETZELS
5 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
4 teaspoons instant yeast
1 1/4 cups warm water (no warmer than 110 degrees)
1 tablespoon canola oil

FOR THE WATER
4 cups hot (boiling or close to it) water
1/2 cup baking soda

FOR THE TOPPING
1/2 cup (1 stick) unsalted butter (margarine for vegan)
Cinnamon-sugar (1/2 cup sugar mixed with 1 teaspoon cinnamon)

To make the Nutella “Chips”: Line a baking sheet with parchment paper; set aside.

Fill a disposable piping bag with the Nutella. Pipe small dollops, about 1/2-inch across, of the spread onto the prepared baking sheets. Press the top of each dollop down with a moistened finger to get rid of the point. Freeze until hardened, about 30 minutes. Keep the Nutella in the freezer until you are ready to use it.

To make the pretzels: Mix the dry ingredients together in a large bowl, or the bowl of a standing mixer. Add the oil and the water and mix until a dough forms. If it is too dry add more water, very little at a time. If it is too wet, add more flour. Knead the dough for eight to ten minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled in size, about one and a half hours.

Once the dough is doubled in size, preheat oven to 450 degrees. Turn dough onto a clean, dry surface (dust with flour, if necessary) and divide it into 12 equal pieces (about three and a half ounces each). Roll each piece into a rope, about 16 inches long. Cut each rope into 12 bites.

Working with 5 to 10 bites at a time (and keeping the rest covered under plastic wrap to keep them from drying out), press an indentation into each bite with your thumb. Place a Nutella chip on each bite, replacing the remaining chips to the freezer to keep them hard. Wrap the pretzel dough around the Nutella and pinch it closed firmly, being sure to seal them completely.

Combine hot water and baking soda in a medium bowl. Drop each bite into the water and leave it until it floats. Remove with a slotted spoon, allowing excess water to drip off. Place on a line baking sheet and bake for 6 to 8 minutes. Allow to cool completely before topping.

To top: Melt 1 stick of butter or margarine in a small bowl. Dip each bite in the butter. Top with cinnamon-sugar. Serve.

Recipe by Darla

Nutella filled Cinnamon Sugar Pretzel Bites by Bakingdom

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Comments

  1. Becca from Cookie Jar Treats says

    Oh my god! Is it bad if I want to bake these, hoard them, and eat them all in one sitting? I hope not because that’s what I want to do :)

  2. says

    Oh…my…goodness! I simply have no words to describe how absolutely mesmerized I am right now after looking at your cute pretzel bites! They look so SO good, soft, cute, adorable, tender, tempting…delicious!!!
    They killed me too! ;-p

  3. says

    I made these on Monday but we didn’t have Nutella so I just made them plain but now we do have Nutella I am going to make these today but WITH the Nutella. I did make the full recipe and it made so many (it was a good thing they are addictable my sister and I ate them all in a day. The carb and sugar overload was worth it) so I am going to halve it this time round :)

  4. anon says

    Not that it really matters to me (I’m not vegan), but nutella contains skim milk. Ergo, this recipe is not vegan. You may want to change the tag lest someone that actually cares get up in arms.

  5. Alexandra says

    Just wondering. Could you fry the pretzels instead of baking them after cooking the bites in the water? Also after cooking in the water can I freeze them?

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