Soft Sourdough Chocolate Pretzels with Chocolate Ganache Dipping Sauce
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If you are a chocolate lover, you’ve got to make these 100% sourdough soft chocolate pretzels! They are naturally fermented–no yeast here! And such a fun and unique recipe. Drizzle with melted chocolate and dip in a simple homemade chocolate ganache dipping sauce for the BEST treat to share with family and friends (or to keep all to yourself- I don’t judge).
This chocolate pretzel recipe has been living in my head for a while. I wasn’t sure if I could execute what I was thinking this recipe could be. I kept putting it off, unsure if it would even work.
Finally, I bit the bullet and went for it, and I am SO GLAD that I did!! These soft sourdough chocolate pretzels are so fun and such a cool spin on my original sourdough soft pretzel recipe.
I used melting wafers to drizzle over the top of the pretzels (the chocolate does harden, if you can wait that long). And then, of course, I dip the pretzels in chocolate sauce to really make it a dessert.
Adding the espresso powder into the dough isn’t necessary, but it totally heightens the depth of chocolate flavor here, so I highly recommend including it!
Why You’ll Love This Recipe
- Soft, chewy, and bakery-worthy. These sourdough chocolate pretzels have a pillowy interior, a lightly chewy crust, and rich chocolate flavor in every bite.
- Perfect for chocolate lovers. Made with Dutch-process cocoa, finished with a melted chocolate drizzle, and served alongside a silky chocolate ganache, every bite is packed with chocolate goodness.
- A fun twist on classic sourdough pretzels. If you love homemade soft pretzels, this sweet dessert version is a unique and impressive treat that’s perfect for holidays, birthdays, movie nights, or whenever you’re craving something extra special.
Looking for more sourdough desserts? Check out these recipes!
- sourdough discard caramel apple oatmeal cream pies
- sourdough pecan sticky buns
- sourdough cinnamon crunch bagels
Step-By-Step Instructions
Add the starter, water, brown sugar, bread flour, cocoa powder, espresso powder (if using), and salt to a stand mixer. Mix until a shaggy dough forms.
Add the softened butter a little at a time while mixing. Knead for 7–10 minutes, increasing the mixer to high after a few minutes, until the dough is smooth and elastic.
Cover and let the dough rise for 4–8 hours, or until it has increased by about 50% to nearly doubled.
Refrigerate the dough for 8–24 hours for the best flavor and easier shaping.
Divide the dough into 8 equal pieces, roll each into a 20–24 inch rope.
Shape the rope into a “U” shape.
Twist the rope two times.
Then bring the ends down to rest over the bottom of the “U”.
Place the pretzels on individual parchment squares and rest them on 2 lined baking sheets. Allow them to have their second rise for 1-3 hours. Cover with greased plastic wrap.
Boil each pretzel in the baking soda bath for 30–40 seconds per side, then transfer back to a parchment-lined baking sheet.
Brush with the egg wash and sprinkle with coarse salt, if desired.
Bake at 425°F (220°C) for 15–20 minutes, then cool for about 10 minutes.
Melt the chocolate until smooth, then drizzle generously over the cooled pretzels.
Heat the cream and butter until steaming, stir in the chocolate, and whisk until smooth and glossy.
Serve the pretzels warm with the chocolate ganache for dipping and enjoy!
Top Tips for the Best Sourdough Chocolate Pretzels
- Use an active, bubbly sourdough starter. A recently fed starter will give your pretzels the best rise, soft texture, and mild sourdough flavor.
- Don’t skip the overnight cold ferment. Refrigerating the dough for 8–24 hours develops a richer chocolate flavor and makes the dough much easier to shape.
- Knead until the dough is smooth. The dough should be soft, elastic, and no longer sticking to the sides of the mixing bowl. Proper gluten development creates that signature chewy pretzel texture.
- Keep the dough cold while shaping. If the dough becomes warm or sticky, chill it for 10–15 minutes before continuing. Cold dough is much easier to roll into long ropes without sticking.
- Boil every pretzel. The baking soda bath is what gives pretzels their chewy crust, classic pretzel flavor, and beautiful glossy finish. Don’t skip this step!
- Don’t overbake. Since these pretzels contain cocoa powder, they won’t brown like traditional pretzels. Bake until they’re puffed and set, rather than waiting for a deep golden color.
- Let them cool slightly before drizzling. Allow the pretzels to cool for about 10 minutes so the melted chocolate stays on top instead of melting into the warm pretzels.
- Enjoy them warm. These chocolate pretzels are at their absolute best served slightly warm with the chocolate ganache for dipping. The soft texture and gooey chocolate make every bite irresistible.
Equipment
- Stand mixer with dough hook (recommended)
- Large mixing bowl
- Kitchen scale
- Bench scraper or dough cutter
- Measuring cups and spoons
- Large baking sheet
- Parchment paper (plus 8 parchment squares for transferring the pretzels)
- Large pot (for the baking soda bath)
- Slotted spoon or spider strainer
- Pastry brush
- Microwave-safe bowl or double boiler (for melting the chocolate)
- Whisk
- Cooling rack (optional)
Storage
Store leftover sourdough chocolate pretzels in an airtight container at room temperature for 2–3 days. For the best texture, gently warm them in the microwave for a few seconds before serving.
The chocolate ganache is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in the microwave or over low heat, stirring until smooth before serving.
To freeze, allow the baked pretzels to cool completely, then place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and warm before serving. For the best results, add the chocolate drizzle and prepare the ganache fresh after thawing.
Sourdough Chocolate Soft Pretzels with Chocolate Ganache Dipping Sauce
Ingredients
Chocolate Pretzel Dough
- 120 g active sourdough starter ½ cup
- 250 g warm water 1 cup
- 36 g brown sugar 3 tablespoons
- 420 g bread flour 3½ cups
- 50 g Dutch-process cocoa powder ½ cup
- 1 teaspoon espresso powder optional
- 6 g salt 1 teaspoon
- 56 g salted butter softened (4 tablespoons)
Baking Soda Bath
- 7 cups water 1,650 g
- ¼ cup baking soda 60 g
- 2 tablespoons brown sugar 24 g
Egg Wash
- 1 large egg
- 1 tablespoon milk 15 g
Chocolate Drizzle
- 1 cup milk chocolate melting wafers 170 g
- coarse salt for sprinkling (optional)
Chocolate Ganache Dipping Sauce
- 1 cup heavy cream 240 g
- 3 tablespoons salted butter 42 g
- ½ cup chocolate 85 g, using semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or a combination
Instructions
Mix and Knead the Dough
- In the bowl of a stand mixer, combine the sourdough starter, warm water, brown sugar, bread flour, Dutch-process cocoa powder, espresso powder (if using), and salt.
- Using the dough hook attachment, mix on low speed until the dough comes together. As the mixer continues running, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Continue kneading on medium speed for several minutes, then increase the mixer to high speed and continue kneading for a total of 7–10 minutes, or until the dough is smooth, elastic, and no longer sticking to the sides of the bowl.
- No stand mixer? Mix everything together in a large bowl, then knead by hand for 10–12 minutes, gradually working the softened butter into the dough until fully incorporated.
How to Know It’s Ready
- The dough should feel soft and smooth. It should be slightly tacky but not overly sticky. It should pull cleanly away from the sides of the mixing bowl.
First Rise
- Lightly grease a medium bowl with oil and place the dough inside.
- Cover with greased plastic wrap or a damp kitchen towel and let rise at room temperature for 4–8 hours, or until the dough has increased in size by about 50% or nearly doubled.
Cold Ferment
- Cover the bowl and refrigerate the dough for 8–24 hours.
- This overnight fermentation develops a richer flavor while making the dough much easier to shape.
Divide and Shape
- The following day:
- Line two large baking sheets with parchment paper. Then cut 8 individual parchment squares. Each pretzel will be laid on them–it makes for easier transport to the baking soda bath.
- Remove the dough from the refrigerator.
- Divide into 8 equal pieces (about 110 g each).
- Working with one piece at a time:
- Roll the dough into a rope about 20–24 inches long.
- Form the rope into a large “U.”
- Cross the ends over one another twice.
- Fold the twisted ends down toward the bottom of the “U” and gently press to seal.
- Arrange the shaped pretzels on their individual parchment squares on the prepared baking sheet.
- Helpful Tip: If the dough becomes warm or sticky while shaping, place it back in the refrigerator for 10–15 minutes. Cold dough is much easier to work with.
Second Rise
- Cover the pretzels loosely with greased plastic wrap and allow them to rise for 1–3 hours, or until noticeably puffy.
- Meanwhile, preheat the oven to 425°F (220°C).
Prepare the Baking Soda Bath
- In a large pot, combine the water, baking soda, and brown sugar. Bring the mixture to a gentle boil over medium-high heat.
Boil the Pretzels
- Working with 2–3 pretzels at a time, carefully lower each pretzel into the baking soda bath. You can keep the parchment paper square with the pretzel, if needed, then use tongs to carefully remove them from the bath.Boil for 30–40 seconds per side, then remove with a slotted spoon or spider strainer and transfer back to the parchment-lined baking sheet.
Egg Wash
- Whisk together the egg and milk until smooth. Brush each pretzel generously with the egg wash.
Bake the Pretzels
- Bake for 15–20 minutes, or until the pretzels are puffed and baked through.Because of the cocoa powder, these pretzels won't develop the same deep golden color as traditional pretzels, so rely more on their texture than their color to determine doneness. The internal temperature should be 200°F (93°C).Allow the pretzels to cool for about 10 minutes before adding the chocolate drizzle.
Chocolate Drizzle
- Microwave Method: Place the milk chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
- Double Boiler Method: Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water. Add the chocolate melting wafers and stir occasionally until completely melted and smooth.
- Drizzle the melted chocolate over the cooled pretzels. Sprinkle with coarse salt (optional)
Chocolate Ganache Dipping Sauce
- In a microwave-safe bowl, combine the heavy cream and butter. Microwave for 1½–2 minutes, or until the cream is steaming and the butter has melted. Add the chocolate and let it sit for 2 minutes before whisking until smooth and glossy. If needed, microwave for an additional 10–15 seconds and whisk again until silky smooth. Serve immediately alongside the warm pretzels for dipping.
