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Peanut Butter Pretzels with Peanut Butter Ganache Filling |

Peanut Butter Pretzels with Peanut Butter Ganache Filling

  • Yield: 4-6 servings 1x



For the Dough:

  • ¾ cup warm water
  • ¼ cup sugar
  • 1⅛ teaspoons active dry yeast
  • 1 teaspoon fine salt
  • 2¼ cups all-purpose flour
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon unsalted butter
  • 1 egg yolk, for brushing on formed pretzels
  • Coarse sea salt for sprinkling on top

For the Filling:

  • 6 oz bittersweet chocolate, chopped
  • ⅓ cup smooth peanut butter
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla bean paste (or extract)
  • Pinch of sea salt

For the Cooking Liquid:

  • 2 cups boiling water
  • ¼ cup baking soda


For the Dough:

  1. Combine the yeast, sugar, and water in a small mixing cup. Allow to sit until foamy, about 5 minutes. Mix the salt and flour together in the bowl of a stand mixer.
  2. Place the peanut butter and butter in a small bowl and microwave until melted. To the flour, slowly stream in the yeast mixture and the melted peanut butter/butter. Mix with the dough hook attachment until a smooth ball forms, about 1 minute. Remove dough from bowl and place on a lightly floured surface. Knead for 5 minutes, adding more flour as needed. Return to bowl, cover with plastic wrap, and allow to rest for an hour. The dough should double in size.

For the Filling:

  1. While the dough is rising, add the peanut butter and chocolate to a heat safe bowl. Add the cream to a small saucepan and bring to a simmer. Pour the hot cream over the peanut butter and chocolate and stir until everything is melted and smooth.
  2. Stir in the vanilla and sea salt and allow the mixture to cool to room temperature or until it is solidified.
  3. Line a baking sheet with parchment paper. Using a teaspoon, scoop out little balls of the peanut butter ganache and place them on the prepared baking sheet. Place in the freezer and freeze until firm, about 30 minutes. Keep frozen until you are ready to make the pretzel bites.


  1. Preheat the oven to 475°F and line another baking sheet with parchment paper. Add the baking soda to the boiling water and stir (be careful! It can boil over and make a mess! I add the baking soda VERY slowly).
  2. Remove the dough from the bowl and divide into 6 equal pieces. Using your hands, roll each piece of dough into a long rope, pulling and lengthening as you go. Slice the rope into 2-inch pieces.
  3. Press an indentation into each dough piece and place a ball of the frozen ganache in the center. Carefully wrap the dough around the ganache the pinch together so it is completely enclosed. They don’t have to be perfect – have fun with this! The most important thing is that the ganache is completely covered by the dough. Place formed pretzel bites on the prepared baking sheet.
  4. Once all the pretzel bites are formed, place the baking sheet in the freezer for 5-10 minutes.
  5. Add the pretzel bites, in batches, to the boiling baking soda water. Boil each batch for about 1 minute and then remove using a slotted spoon. Transfer boiled bites back to the baking sheet lined with parchment. Continue until all pretzels are boiled.
  6. Brush the pretzels with egg wash and sprinkle with the coarse sea salt. Bake the pretzels for 7-10 minutes, or until golden brown and crispy on the outside. Enjoy warm.