Pretzel Hand Pies

Pretzel Hand Pies

You guys…  I found this pretzel recipe a while back and never made it…  UNTIL NOW!!  When I held my “Ingredient of the Week” contest on my Facebook page last Monday, my little one picked Dark Chocolate from the cup.  As soon as she pulled this ingredient out, I knew I had to make a salty and sweet treat!!! So….  pretzel hand pies it is!

Thank you to my wonderful mother-in-law, Lisa, for this great ingredient suggestion.  I am so glad you commented on my Facebook post with such a delicious ingredient!  I have to admit… she made this recipe choice pretty easy this week. 🙂  Thanks Lisa!!!!


Seriously, who doesn’t love a salty soft pretzel?  Well, I’m sure there is someone out there… somewhere… it doesn’t matter.  I am a sucker for this salty snack.  Every time one of my kids has some sort of sporting event, I ALWAYS run to the concession stand and check for soft pretzels!  In fact,  I’ll be working the concession stand this weekend and I plan to consume multiple soft pretzels.

After I decided to make these pretzel hand pies with dark chocolate, I knew I needed one more ingredient.  According to my fam, the best ingredient paired with chocolate is.. wait for it….  PEANUT BUTTER!!  Oh..  and it MUST be crunchy; texture is key.  I did change up the pretzel recipe just a bit, so check that out in the recipe box.


I made sure to fill these little pups as full as possible without them exploding chocolate and peanut butter while baking. There are many ways to fill the pretzel hand pies and I’d have to say, I found chopping the chocolate worked best.  The chopped chocolate allowed it to melt a lot quicker.  It’s a good idea to mix the peanut butter with some honey to make it easy to spread.  I wanted the shape of my pretzel hand pies to be a bit different.  Instead of two rounds, I rolled out one round pretzel piece, filled it with chocolate and peanut butter and folded it in half.


When you dunk these beauties in the baking soda water, make sure to leave them in there for no longer than 25 seconds.  I take mine out fairly quickly or else I find they have a very strong baking soda taste and they puff up REALLY big.

It is a good idea to place them about 1-2 inches apart.  They do puff up a bit and you don’t want these salty-sweet treats to stick together, that would be cry worthy!  Kidding, Kidding.. maybe not kidding. 🙂


These don’t take a very long time to bake, so keep your eye on them.  The bottom can darken fairly quickly.  I like to eat these when they are fresh and warm.  The chocolate and peanut butter are still melted and smooth and the pretzel is warm and soft…  great combo!  There is a small (O.K. large) chance that I drizzled AND dipped my pretzel hand pies in more dark chocolate.  Alright, alright, it happened.. I did it.. I dipped and drizzled and it was AMAZING!!  You should try it, you won’t regret it! 🙂




Now go get some dark chocolate and start BAKING!!


-bye for now.

Serves 1

Pretzel Hand Pies

1 hr, 45 Prep Time

12 minCook Time

1 hr, 57 Total Time

Save RecipeSave Recipe


  • 2 cups warm water (needs to be no hotter than 110 degrees F)
  • 1 tablespoon of sugar
  • 1 1/2 tsp yeast
  • 1 teaspoon salt
  • 5 1/2 cups flour (plus more for rolling out dough)
  • 1 tablespoon vegetable or canola oil
  • 10 cups water
  • 3/4 cup baking soda
  • 1 egg
  • 1 tablespoon water
  • course sea salt
  • 2 bars Hershey's Special Dark Chocolate
  • 1 cup Jif Crunchy Peanut Butter
  • 1 tablespoon honey


  1. It's best to do this in a stand mixer, but you can do it by hand.
  2. Add yeast and sugar to the warm water. Let sit for 10 minutes (may or may not be foamy)
  3. Attach the dough hook to the mixer.
  4. Add one cup of flour to the mixture and mix well with a wooden spoon.
  5. Put bowl on mixer and add 4 cups of flour and salt. Mix on low speed until sticky dough forms (about 2 minutes)
  6. Slowly add up to 1/2 cup of flour until the dough is no longer sticking to the sides of the mixing bowl.
  7. Mix on low speed for 1-2 minutes.
  8. Turn dough out on a lightly floured surface and knead using your hands for about 3 minutes.
  9. Pour 1 tablespoon of oil in a glass bowl and add your dough. Roll your dough around so the oil completely covers the surface of the dough. Cover with a warm, damp towel and place covered bowl in a warm area for 1 hour or until it doubles in size.
  10. While dough is rising, chop chocolate and mix honey and peanut butter until smooth. Set aside.
  11. Whisk egg and 1 tablespoon of water. Set aside.
  12. Prepare 2 or more cookie sheets with parchment paper.
  13. Preheat oven to 450 degrees F.
  14. When dough has doubled in size, pour it out onto a floured surface. Pinch a piece off about the size of a golf ball. Roll out into a circle. Spread peanut butter on half of the circle, leaving about 1/4 inch border to the edge of the pretzel dough. Sprinkle your dark chocolate on top of the peanut butter. Using a new, small paintbrush, brush on egg wash around the edge of half of the pretzel dough. Fold the empty side of the dough over the chocolate and peanut butter and use a fork to crimp the edges together. Repeat with all pretzel dough, chocolate, and peanut butter.
  15. Bring water and baking soda to a boil.
  16. Drop the pretzel hand pies in the boiling water 3 at a time. Do not leave them in for longer than 25 seconds each. Using a slotted spoon, drain each hand pie of water and place on a parchment lined cookie sheet. Repeat with all hand pies, placing them at least one inch apart.
  17. Use a large pastry brush to cover the top of the hand pies with the the egg wash. Sprinkle the top with coarse salt and re-crimp with fork.
  18. Bake each tray for 10-13 minutes, rotating pans half way through.
  19. Let cool on a cooling rack for 3 minutes and then CONSUME!! They are really delicious warm! Feel free to dunk them in chocolate or give a nice chocolate drizzle.

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