Pretzel Spiderwebs

Ingredients

• 2 cups all-purpose flour
• 1 packet (7g) instant yeast
• 3/4 cup warm water
• 1 tablespoon brown sugar
• 1 teaspoon fine salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup baking soda (for boiling bath)
• 1 egg, beaten (for egg wash)
• 100g dark chocolate (70%), finely chopped
• 50g white chocolate, finely chopped
• 1 teaspoon coconut oil, divided

Steps

1. 1

   1. Combine yeast and warm water in a large bowl, let bloom 5 minutes, then mix in brown sugar, salt, and melted butter. Add flour gradually and knead until a smooth, slightly tacky dough forms, about 8 minutes. Cover and rest 30 minutes at room temperature.

2. 2

   2. Divide dough into 8 equal pieces. Roll each piece into a long thin rope, then arrange on parchment-lined baking sheets into a spiderweb shape — one small circle in the center with looping strands radiating outward and connected by a larger outer ring. Press joins firmly so they hold.

3. 3

   3. Bring a wide pot of water to a boil, add baking soda carefully. Boil each pretzel web 20 seconds per side, remove with a slotted spoon, and return to the baking sheet. Brush with beaten egg wash.

4. 4

   4. Bake at 220°C (425°F) for 12–14 minutes until deep golden brown. Cool completely on a wire rack before decorating.

5. 5

   5. Melt dark chocolate with half the coconut oil in short microwave bursts, stirring until smooth. Melt white chocolate separately with the remaining coconut oil. Drizzle dark chocolate over each web in spoke patterns, then drizzle white chocolate in thin concentric rings.

6. 6

   6. Let chocolate set at room temperature for 15 minutes, or refrigerate for 5 minutes, before serving.