Instructions

1. In the bowl of a stand mixer, mix together flour, sugar, salt, and yeast with paddle attachment.
2. Add in milk and eggs. On low speed, mix until dough starts to form. Increase speed to medium and beat for another 10 minutes. Depending on the strength of your stand mixer, you may need to switch out your paddle attachment for the dough hook halfway through.
3. Add in butter, in quarters, and beat well between each addition. If you haven't switched to your dough hook yet, you will need to switch to your dough hook at this time.
4. Knead the dough on low until dough is smooth. This will take about another 5 minutes.
5. Add in mini chocolate chips and mix until chips are evenly distributed throughout dough.
6. Transfer dough to a bowl lightly sprayed with olive oil. Cover loosely with plastic wrap. Let rise in a warm spot until doubled in size, about 2 hours.
7. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a baking mat or parchment paper.
8. Lightly punch down dough and divide into 8 equal pieces. Roll each piece of dough out into an 18-20 inch rope and twist into desired pretzel shape. (You may need to lightly flour your working surface to prevent the dough from sticking, though my dough did not stick.) Transfer pretzels to prepared baking sheet.
9. Whisk together egg, salt, and water in a small bowl. Brush glaze over the tops of the pretzels. Allow pretzels to rest for 15 minutes.
10. Once again brush pretzels with glaze. Sprinkle with raw sugar.
11. Bake for 12 minutes or until pretzels start to turn golden brown.
12. Remove to a wire rack to cool for 3-5 minutes. Best served warm and same day.
13. Store leftovers in an airtight container.