You guys, I have to get something off of my chest. I made seven Chocolate Chip Brioche Pretzels from one stick of butter. That would be a ratio of 8 tablespoons of butter to 7 pretzels and therefore 1.143 tablespoons of butter per pretzel. Just the thought of that makes me want to hightail it to the gym until I realize running with a stomach full of brioche wouldn’t end well. All I can say is thank goodness I have a family who likes to eat what I make because there is no question in my mind I would have polished off the whole batch–and, consequently, an entire stick of butter– if left alone with these things.
The recipe (which is supposed to yield eight pretzels, so a meager one tablespoon of butter for each–practically health food!) is from The Smitten Kitchen Cookbook, by Deb Perelman, and I found it on TheKitchn after coming across the image a million times on Pinterest. The brioche dough was almost too much for my trusty KitchenAid stand mixer. I had to put some serious elbow grease into unlocking the bowl from the stand afterwards, as it had been wedged so far to the right by the ten minutes of kneading. Other than that little challenge, the recipe is quite simple. As always, the hardest part is waiting for the dough to rise.
Of course I was only able to restrain myself from sampling for about 10 seconds after pulling them out of the oven, and it was worth the burnt fingers. These Chocolate Chip Brioche Pretzels were wonderful because they weren’t too sweet, and the melty chocolate combined with the soft, buttery brioche texture was perfection.
I know I’m not doing anyone any health favors by making these, but it was worth it. The whole stick of butter and all.