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Instructions. Line 2 baking sheets with parchment paper, wax paper, or silicone baking mats. Place 10 to 12 ounces chocolate chips in a medium microwave-safe bowl. If using white chocolate chips without cocoa butter, add 1 tablespoon vegetable oil. Microwave on HIGH for 1 minute.
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4. Place one Milk Duds candy on each pretzel. 5. Bake at 275 for 8-10 minutes. You want the Milk Duds to start melting and be soft but not end up a chocolate/caramel puddle. 6. Remove from oven and (carefully) sprinkle with cinnamon WHILE THE CHOCOLATE IS STILL HOT. Use cinnamon sugar for a sweeter treat.
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Make "brine": Combine 1 quart of water, baking soda and salt in a high-sided pot. Bring to a boil, then take off the heat. Dip pretzels: Using a slotted spoon, dip each pretzel into the solution for 15-20 seconds, making sure it's fully submerged. Drain well on the spoon, then place back on the lined baking sheets.
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Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and.
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In a small microwave safe bowl add the chocolate chips. Microwave 30 seconds at a time stirring in between until chocolate is smooth. Using a fork, dip each pretzel into the chocolate and put it on parchment paper. Drizzle the pretzels using the remaining chocolate. Let set until chocolate is hard.
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Begin by warming milk to 110℉. Combine the warm milk, 1 tablespoon of sugar, and the yeast together in a bowl. Set this aside for about 5 minutes until the mixture is frothy. Next, combine 1 cup of the flour, the brown sugar, and the salt in a big bowl. Stir in the yeast mixture, then add the butter and stir well.
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Let rise in a warm spot until doubled in size, 1 to 2 hours. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside.
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Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside. Prepare the boiling water solution. Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat. Form the pretzels.
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Heat the milk and water to 105°F (I microwave it for 45 seconds.) Stir in the yeast and allow it to proof for 5 minutes. Meanwhile, in a large bowl, combine the flour, sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead for a few minutes until the dough comes together into a ball.
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In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast. Mix on low about 30 seconds, or just to combine dry ingredients. With mixer still on low, carefully pour in the milk and sourdough starter. Continue mixing on low until you have a smooth, soft, slightly tacky dough.
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Shiny pretzel with milk in the dough. After making two full batches, I tried making a half batch of 4. That worked too, so if you are new to pretzel making and just want to try your hand at a small batch, just halve everything, but keep the baking soda/water mixture the same. Pretzel Ingredient List. Milk -- Any milk should work.
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Step 2. Prepare your toppings and set aside. Step 3. In a mug, measure chocolate and microwave on high for 30 seconds. Stir very well with a spoon until the chocolate is smooth. If the chocolate isn't smooth, continue to microwave for 5-second intervals, stirring very well after each time.
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Step 1. For the tangzhong: In a small saucepan, combine the water and 2 tablespoons of flour. Heat over low heat, whisking constantly, until the mixture is shiny and thick, 2 to 3 minutes. Scrape.
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Place the pretzel on the parchment paper. Repeat this step with the remaining pretzels and chocolate, but use a different fork for each chocolate to prevent mixing the two together. Leave enough chocolate for drizzling, if desired. If toppings are desired, use your fork to drizzle the dairy-free "milk" chocolate over the white chocolate.
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Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off.
