30-Minute Homemade S’mores Soft Pretzels

Homemade soft pretzels are easier (and quicker) than you think! Give these 30-minute, no boil, soft and fluffy pretzels a chocolate lover maker over with the addition of chocolate chips, toasted marshmallows, and a seriously decadent chocolate ganache sauce.


Well this is one way to start Monday morning… Pretzels and s’mores? Have I gone crazy? Trust me. Gooey, toasted marshmallow + chocolate ganache topped pretzels, baked to soft perfection ARE perfection. Soft pretzels just got a HUGE makeover people.


Too much? Never. These pretzels are unbelievably delicious and seriously addicting. I am in the midst of midterms over here, and even though I don’t have to take most of my exams (#senioryearperks), I’m still in the “craving sweets to help me studying kind of mood.” You know, without all the studying? Or maybe it was the SNOW DAY we had last week. Seriously. I cannot express my love of snow days enough. It is during snow days that I get my best ideas.

Actually now that I think about it, last year on a snow day I thought of/created my first soft pretzel love. (read: Cheddar Garlic Soft Pretzels.) And then, on the last brutally cold snow day, these babies were born.


This was definitely one of those ‘happy dance’ recipes. You know what I mea? Well, after I learned how to bake instead of broil.

That wasn’t a pretty sight.

A word from the wise: do not broil soft pretzels. It makes them hard, not soft…..


For these pretzels, I use our base dough from these pretzels because it’s seriously amazing and soft and it takes less than 30-minutes from start to finish. Seriously. I timed it once.

The soft pretzels that I make aren’t boiled in baking soda. They are given an egg wash instead – therefore, they have more of a breadstick taste/texture – but shaped like a pretzel. In my opinion, these are 100x better than boiled soft pretzels.

Then, I added chocolate chips to the dough and plopped a few marshmallows on top right before baking. Dont worry, the marshmallows will be fine. They will turn a perfect golden brown by the time the pretzels are done. Just don’t, when ever you do, don’t turn your oven on broil. Or you will end up with this.


Tips for success:

1. Make sure your yeast isn’t old! Old yeast will make the pretzels really dense and not fluffy in the slightest.

2. Speaking of yeast, make sure you use 1 whole tablespoons. It’s a little more than a single yeast packet (1 1/2 teaspoons), about 1 1/2 yeast packets.

3. Don’t be scared of kneading! Kneading makes bread and rolls light, airy, and chewy. It’s a crucial step in making yeast breads and it so easy to learn… I learned from this video. Watch 0:25-1:10. The video says to knead the dough for 6-8 minutes, but this dough really only needs about 1-2 minutes.

4. Halfway through baking, brush the pretzels you must with melted butter. Brushing the butter on halfway through gives the butter a chance to dissolve so of it’s greasiness and wedge itself into all the nooks and crannies of the pretzel before the pretzels come out the oven. You can also add the marshmallows at this point.

5. For shaping the dough, I found this step-by-step post to be super helpful.


If you give these pretzels a try, please let us know! Leave a comment or tag your picture #layersofhappinessblog on Instagram! When we see everyone enjoying out recipes it always makes our day. Enjoy!

30-Minute Homemade S'mores Soft Pretzels

Homemade soft pretzels are easier (and quicker) than you think! Give these 30-minute, no boil, soft and fluffy pretzels a chocolate lover maker over with the addition of chocolate chips, toasted marshmallows, and a seriously decadent chocolate ganache sauce.


For the pretzel dough:

  • 1 1/2 cups water
  • 1 Tablespoon instant yeast
  • 3 1/2-4 cups bread flour
  • 2 Tablespoons brown sugar
  • 1 teaspoon salt
  • 1 cup milk chocolate chips

For the egg wash:

  • 1 large egg
  • 2 Tablespoons water

For the topping:

  • 1/4 cup butter, melted
  • 10-15 large marshmallows, cut in half
  • more chocolate chips

Chocolate Ganache (optional):

  • 1 3/4 cup milk chocolate chips
  • 1 cup heavy cream


To make the dough:

  • Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook, until fairly mixed, about one minute. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes.
  • In medium bowl combine flour and salt. Add flour and salt mixture to the water and yeast and knead for 2 minutes. If dough is super sticky add small amounts of flour until dough stops sticking to sides. I had to add about 1/4 cup more. Do not add more than 1/2 cup. Add chocolate chips
  • Let rest for 15 minutes.

To shape the pretzels:

  • Preheat oven to 425 degrees.
  • Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes (see post for a video explaining how to knead) and shape into a ball. With a sharp knife, cut ball of dough in half and then into thirds to make 6 smaller balls of dough. Each ball should be a little over 1/2 cup. This measurement does not have to be exact. Use as much or little dough for each pretzel as you wish – the size of the pretzel is completely up to you.
  • Take each ball of dough and roll into a rope. As even in diameter as you can get it. My ropes were about twenty five inches long. Feel free to make your pretzels as thick or as thin as you wish. I personally like thicker pretzels, but make sure you do not make your ropes too thick because the dough will expand quite a bit in the oven.
  • To shape the pretzel, take the ends of the rope and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
  • In a small bowl, beat the egg and water together and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on a baking sheet lined with parchment paper and sprayed with nonstick baking spray. Press a couple milk chocolate chips into each of the tops of the pretzels.
  • Bake for 10 minutes, remove the pretzels from the oven and brush with melted butter and top with marshmallow halves (stick side down) before returning them to the oven to bake for 5 more minutes.
  • Remove from oven, allow to cool and enjoy. Serve warm or at room temperature. Best when fresh from oven, but pretzels may be stored in an airtight container or zipped top bag for up to 3 days or frozen for up to 3 months.

To make chocolate ganache (optional):

  • Melt the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Serve with pretzels