Chocolate chip brioche pretzels

This recipe from the Smitten Kitchen cookbook was my maiden voyage making soft pretzels, and it's a trip I'll be making again and again.  These are so delicious, and all that twisting is fun!

CHOCOLATE CHIP BRIOCHE PRETZELS

Yield: 8 pretzels

Ingredients:

For the dough:
1/3 cup whole milk
1 teaspoon instant yeast
2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
2 large eggs, room temperature and lightly beaten
8 tablespoons unsalted butter, room temperature
1 cup well- chopped semi-sweet chocolate or 1 cup miniature chocolate chips

For the glaze:
1 large egg
1/2 teaspoon table salt
1 teaspoon water
Coarse or pearl sugar, for finishing

Instructions:

Whisk the milk and yeast together in a small dish until the yeast has dissolved. In the bowl of an electric mixer with the paddle attachment, stir together fl our, sugar, and salt. Add the beaten eggs and the yeast mixture, and mix at a low speed until the dough comes together in a shaggy pile. Raise the speed to medium, and beat for 10 minutes; the long mixing time creates the soft, stretchy strands brioche is known for. Add the butter, a third at a time, mixing the dough between additions. Now switch to the dough hook, and knead at low speed until a silky- smooth dough forms, another 5 minutes. Add the chocolate and run the machine until it is mixed into the dough.

Transfer to a lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm spot for 2 hours, until almost doubled. Alternatively, you can rest the dough in the fridge overnight (or up to 24 hours), bring back to room temperature, and let the rise complete before continuing to the next step.

Meanwhile, line two baking sheets with parchment paper and set aside. Preheat your oven to 350°F.

Gently deflate the dough, and divide it into eight pieces. Working with one piece at a time, roll each piece into an 18-inch-long rope about 1/2 inch thick. (It should be easier to roll and stretch on an unfloured or very lightly oiled surface, but if you find yours sticking too much, lightly flour your counter before continuing).  To form the pretzels, draw the ends of a rope together to form a circle. About 2 inches from both ends, twist the rope ends together to close the circle-- a full twist, so that the rope end that started on the right side finishes there. Fold the twist down into the circle, adhering the loose ends of the rope at five and seven o'clock on the base. Repeat to make eight pretzel twists. Transfer them to prepared baking sheets, brush them with glaze, and let them rest for about 15 minutes, during which they'll puff slightly again.

To finish, brush pretzels with glaze one more time, sprinkle with pearl or coarse sugar, then bake for 12 minutes, or until puffed and lightly bronzed. Cool slightly on a rack before serving.