Ingredients:

  • 1/4 cup warm water
  • 1/2 tsp light brown sugar
  • 1 packet active dry yeast
  • 1 cup warm water
  • 2 tbsp unsalted butter, melted
  • 3 cups bread flour
  • 1 tsp salt
  • 4 cups water
  • 1/2 cup baking soda
  • 1 cup white chocolate chips
  • 2 tbsp coconut oil
  • gel food coloring
  • 1/4 cup nonpareils

Instructions:

  1. Combine 1/4 cup warm water and brown sugar in a bowl, sprinkle yeast on top, and let sit until foamy.
  2. Stir in the remaining 1 cup warm water and melted butter. Gradually mix in bread flour and salt until a shaggy dough forms.
  3. Knead the dough by hand on a floured surface for 5 minutes until smooth and elastic. Cover and let rest for 1 hour in a warm spot.
  4. Divide the rested dough into 24 equal pieces. Roll each piece into a long, thin cylinder (8-10 inches).
  5. Bring 4 cups of water and 1/2 cup baking soda to a rolling boil in a large pot.
  6. Using a slotted spoon, drop each pretzel rod into the boiling solution for 30 seconds, then transfer to a parchment-lined baking sheet.
  7. Bake for 15 minutes.
  8. Melt white chocolate chips with coconut oil, stir in gel food coloring, and dip the cooled pretzel rods into the chocolate.
  9. Sprinkle with nonpareils and allow the chocolate to set completely.