- 4 1/2 cups warm water, divided
- 1 1/4 teaspoons active dry yeast
- 1/3 cup firmly packed C&H® Golden Brown Sugar
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 teaspoons kosher salt
- 3 tablespoons baking soda
- 1/2 cup (1 stick) butter, melted
- 2 cups pink chocolate melting wafers
- sprinkles, optional
Line 2 cookie sheets with parchment paper; set aside.
Using a stand mixer with dough hook attachment, add 1 1/2 cups water, yeast and sugar; stir to dissolve. Add both flours, in small increments at a time, mix. Add salt and mix until smooth. Remove dough hook. Form dough into a ball and cover with plastic wrap. Let rise for 45 minutes.
Divide dough evenly into 20 pieces. Remove 1 piece of dough at time and keep the remaining portions covered with plastic wrap until ready to use.
Roll dough into a rope about 16 inches long and place on prepared baking sheet.
In another bowl, combine remaining 3 cups water and baking soda; stir to dissolve. Brush over dough. Bring the 2 ends of dough together and twist, forming a circle. Form a heart shape by pinching the bottom, leaving the twisted ends at the top. Continue with remaining dough.
Repeat until all pretzels are formed. Let pretzels rise on baking sheet an additional 30 minutes before placing into oven.
Preheat oven to 350°F.
Bake 7 to 8 minutes. Remove from oven and immediately brush with melted butter.
Melt chocolate according to manufacturer’s instructions. Dip the pretzels into melted candy wafers. Allow any excess to drip off.
Place on a parchment paper-covered surface. Add sprinkles while chocolate is still melted.