Nutella Stuffed Almond Pretzel Bites

For a delicious treat, try these fun Nutella stuffed almond pretzel bites! Every bite is oozing with warm Nutella and a sweet crunchy almond crust.

Watch how to make this

Ingredients

• Active dry yeast: Although this recipe calls for active dry yeast, you can use instant dry yeast. If using instant, skip the first step.
• Bread flour: You can substitute all-purpose flour, but bread flour is preferred as it has a higher protein content, which helps develop the chewy texture pretzels are known for.
• Nutella: Nutella serves as the star filling that creates the surprise element when biting into these pretzel bites. The chocolate hazelnut spread provides a rich, creamy contrast to the chewy pretzel exterior.
• Almonds: The chopped almonds provide a crucial crunchy texture contrast to both the soft pretzel dough and the creamy Nutella filling.

Substitutions and variations

• Nuts: Substitute almonds with pecans, hazelnuts, or walnuts.
• Filling: You can swap the Nutella for another creamy filling, such as peanut butter, hazelnut praline, or strawberry jam for a fruit version.

Recipe

Print Recipe

Nutella Stuffed Almond Pretzel Bites

about 30 pretzel bites

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: bread

Servings: 6

Author: Christine Ma

Ingredients

Pretzel dough

• 1 cup warm water, 100-110 degrees F (250 ml)
• 1 teaspoon active dry yeast (4 grams)
• 1 teaspoon granulated sugar
• 2 ½ cups bread flour (370 grams)
• 2 tablespoons softened butter (28 grams)
• 1 teaspoon salt

Remaining ingredients

• ½ cup nutella (150 grams)
• 2 cups boiling water (500 ml)
• ¼ cup baking soda (57 grams)
• ⅓ cup finely chopped almonds raw (40 grams)
• 2 tablespoons brown sugar (25 grams)
• 2 tablespoons butter, melted (28 grams)

Instructions

• Combine warm water with yeast and sugar, stirring gently. Let sit for 5 minutes or until the mixture is foamy and the yeast has been activated.
• Add bread flour, butter, and salt to the yeast and water mixture. Mix until a dough forms and knead until smooth and elastic, about 7-8 minutes. Transfer dough to a bowl and cover with plastic wrap. Place in a warm spot and proof until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine boiling water with baking soda and stir until the baking soda has dissolved.
• Separate the dough into two portions. Lightly dust a clean work counter with flour. Work with one portion at a time, keeping the other covered with a clean kitchen towel. Roll the first portion into a log and cut the log into 2-inch pieces. Flatten each piece until it's ⅛-inch thick and place ½ teaspoon of Nutella in the center. Gather the edges together, pinching the dough together to seal in the filling. Gently roll into a ball. Repeat with the remaining dough.
• Dip each pretzel bite into the baking soda and water solution for 30 seconds, flipping the dough over halfway through. Use a slotted spoon to take out the dough and place on the prepared baking sheet. Repeat with the remaining dough.
• Combine the finely chopped almonds with the brown sugar and butter. Sprinkle the almond topping on top of the pretzel bites and bake for 8-10 minutes or until browned. Remove from the oven and let cool slightly. Serve warm.

Notes

You can prepare the dough and let it rest in the refrigerator overnight. Let it come to room temperature the following day before shaping and filling with Nutella.

Step-by-step instructions

Step 1: Prepare dough

The first time I made everything spice pretzel bites, I quickly became obsessed. My husband and I were standing in the middle of the kitchen, eating the little bites straight from the sheet pan. Yes, they were that good. Since I already had a solid pretzel recipe, I wanted to take that base and create a sweet version. Stuff the dough with Nutella and cover it with a brown sugar almond topping and you have a sweet version that's just as good as the original!

To make these Nutella stuffed almond pretzel bites, first, combine the yeast with warm water and sugar. Let the mixture sit for a few minutes, allowing the yeast to activate.

Combine the yeast mixture with flour, salt, and softened butter and knead until the dough is smooth. You can mix the dough either by hand or with a stand mixer.

Transfer the dough to a clean bowl, cover it, and let it rise until it's doubled in size. If your kitchen is warm, this can take less than an hour. On the other hand, if your kitchen is cold, it can take longer than 1 hour.

Step 2: Shape dough

When the dough is ready, divide it into two portions. Working with one portion at a time, roll the dough into a log and cut it into about 2-inch pieces. Make sure to keep the resting portion of the dough covered to prevent it from drying out.

Use the palms of your hands to flatten each portion into a rectangle and fill the center with Nutella. If some of the portions are a little larger than others, you can add a little extra filling.

Gather the edges of the dough to seal the filling, then reshape it back into a rectangle. Don't worry if the shapes are perfect - that's the whole appeal!

I like to work the dough in batches since it's easier for me. However, if you prefer, you can roll out the entire dough into a log, cut it into pieces, and fill them.

Step 3: Bake

Next, dip the shaped pretzel bites into the baking soda and water solution. This solution is what gives the pretzel that beautiful brown color.

I have had instances when the pretzels stick to the parchment paper and it was an absolute nightmare. So, to avoid this, I like to remove the pretzels from the baking soda solution with a slotted spoon and place them on parchment paper. When all of the pretzels have been soaked, I transfer them to clean parchment paper.

Finish the pretzels with a generous sprinkling of the butter almond sugar topping and bake them until golden brown, about 8 minutes. If you notice that some of the pretzels are browning quicker than others, rotate the pan halfway through baking.

As tempting as it is to immediately eat the Nutella stuffed almond pretzel bites, wait a couple of minutes to let the filling cool slightly.

Serve the pretzel bites warm so that the Nutella oozes out with every bite.

I knew before I even tasted these Nutella stuffed almond pretzel bites that they were going to be delicious. I mean, Nutella, almonds, and soft dough - you can't go wrong with that combination, right? And since they're bite-sized, I can just shove these right into my mouth!

For another fantastic chocolate hazelnut treat, check out this no-bake hazelnut chocolate icebox cake!

Make-ahead and storage

• Make-ahead: You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature before shaping the pretzel bites.
• Store: These pretzel bites are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or oven before serving, or enjoy at room temperature.

Frequently asked questions

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