Chocolate-Coconut Pretzels

• 1 1/2 tablespoons dry active yeast
• 1 tablespoon agave nectar
• 2 1/2 cups whole-wheat flour
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon sea salt
• 2 large eggs
• 1 cup Nutella, softened
• 2 cups shredded coconut
• 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. Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl.
2. Set aside 5 minutes.
3. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt.
4. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses.
5. Turn out onto a floured board.
6. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky.
7. Cut the dough into 4 equal portions; cover with a clean towel.
8. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.
9. Spread 1/4 cup Nutella across the middle of the dough.
10. Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part.
11. Fold the top third of the dough over the coconut.
12. Reroll the dough into a 14-by-11-inch rectangle.
13. Cut into seven 11-by-2-inch strips.
14. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands.
15. Transfer the rope to a baking sheet lined with parchment paper.
16. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape.
17. Cross the left end over the right again to make a twist in the middle.
18. Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart.
19. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
20. Beat the remaining 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, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
24. Photograph by Victor Schrager

active yeast, nectar, wholewheat flour, flour, salt, eggs, nutella, shredded coconut, sugar, ancho chile powder, ground cinnamon, ground cloves, ground cayenne pepper

Taken from www.foodnetwork.com/recipes/guy-fieri/chocolate-coconut-pretzels-recipe.html (may not work)