SOFT PRETZELS WITH CHOCOLATE-HAZELNUT DIP
Steps:
- In a large bowl, combine the sugar and salt with 1 cup warm water. Sprinkle the yeast on top and let stand until foamy, about 5 minutes. Add 3 tablespoons of the melted butter; stir to combine. Add the flour to the bowl and stir with a wooden spoon until a dough starts to come together.
- Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to a clean, lightly oiled bowl and cover with plastic wrap. Let stand in a warm, draft-free place until the dough has almost doubled in size, about 1 hour.
- Preheat the oven to 475 degrees F. Position racks in the upper and lower thirds of the oven. Lightly oil two baking sheets.
- Cut the dough into 8 pieces. Roll each piece out into a 20-inch long rope and twist into a pretzel shape.
- Fill a large, wide pot with about 3 inches of water. Add the baking soda and bring to a brisk simmer over medium-high heat. Boil the pretzels, two at a time, until puffed and shiny, about 2 minutes; transfer to the oiled baking sheets as you go.
- Brush the boiled pretzels with the remaining 2 tablespoons butter and then sprinkle salt as desired. Bake until deeply browned, 12 to 15 minutes, switching the positions of the baking sheets halfway through.
- While the pretzels are baking, warm the milk in a small saucepan over medium heat. Add the chocolate-hazelnut spread and whisk until combined.
- Serve the pretzels warm with the chocolate-hazelnut dipping sauce.
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