Nutella Filled Pretzels

Oooh yummy, dessert pretzels!

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• 10 cups water
• 1/2 cup baking soda
• 1 egg
• 1/2 cup Nutella, softened
• 1/3 cup sugar
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cayenne pepper

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
2. Allow to sit for 5 minutes or until the mixture begins to foam
3. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined
4. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
5. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil
6. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size
7. Preheat the oven to 450 degrees F
8. Line 2 half-sheet pans with parchment paper, set aside
9. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
10. On a floured board, roll out dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you
11. Spread 1/4 cup Nutella across the middle of the dough
12. Fold the bottom third of the dough over the Nutella, and spread on 1/4 cup more of Nutella, then fold the top third of the dough over (like folding a letter)
13. Reroll the dough into a 14-by-11-inch rectangle and cut into seven 11-by-2-inch strips
14. Pinch the cut ends together and roll into a 12 inch rope
15. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel
16. Place onto the parchment-lined half sheet pan and let rest for 15-20 minutes
17. Place the pretzels into the boiling water, 1 by 1, for 30 seconds
18. Remove them from the water using a large flat spatula
19. Return to parchment lined pan
20. Beat egg in a bowl
21. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl
22. Brush the pretzels with the egg; sprinkle with the spice mixture
23. Bake until browned, 13 to 16 minutes, checking on the pretzels every 5 minutes to avoid overbaking
24. Transfer to a cooling rack for at least 5 minutes before serving