Making your own chocolate pretzels is a fun project and makes a nice alternative to the store-bought varieties, especially around the holidays when homemade treats feel extra-special.
THE BEST PRETZELS SHAPES ?
You can make chocolate pretzels using any pretzel shape that you like. Both the traditional pretzel twist and the long pretzel rod are popular, but the mini twists are my personal favorite. They guarantee that perfect ratio of chocolate to crunchy salty pretzel.Traditional Bread is the #1 Health Danger In Your Diet and Contains a Hidden Compound that Makes it Nearly IMPOSSIBLE to Burn Fat & Lose Weight!
THE BEST CHOCOLATE FOR MAKING CHOCOLATE PRETZELS ?
You can use any chocolate you like, the only rule is that you need to pick a chocolate that really taste good!I would prefer half pretzels with white chocolate and half with semi-sweet chocolate. You can also use milk chocolate. And if you are the kind of person who thinks “the darker the better” when it comes to chocolate, reach for that 85% super dark bar!
DECORATING YOUR PRETZELS!
You can leave your pretzels plain or decorate them with a little extra chocolate. If you want to get fancy, dress them up with candy sprinkles, coconut flakes or chopped nuts. Sprinkles are a great way to dress up these treats for Halloween, Christmas, or any holiday!
HOW LONG DO CHOCOLATE COVERED PRETZELS LAST?
These pretzels will last at room temperature in an airtight container for 2-3 weeks. Keep them in a cool dry place, remember that chocolate can melt if it gets too hot. You can use a plastic bag and a container, just to make sure they don’t go stale. The last thing you would want is stale snacks.
HOW DO YOU MELT CHOCOLATE FOR PRETZELS?
The easiest way is to melt the candy for this recipe is in the microwave, stopping every 30 seconds to stir and make sure the chocolate isn’t burning. You can also use a double boiler to melt the chocolate, stirring continuously until it looks smooth.
TIPS FOR CHOCOLATE PRETZELS?
- Don’t leave these in sunlight or in a warm room. If you know it’s going to be especially warm one day, store them in a cooler place like the refrigerator.
- Make chocolate-coconut pretzels by dipping them in sweetened coconut flakes! It’s the perfect no bake recipe for the weekend.
- You can add nuts to the food processor to chop them quickly, like pecans, almonds, or walnuts.
- Make this a diary-free recipe by using allergen free chocolate chips instead of milk chocolate.
- Dip in dark chocolate and sprinkle with chopped candied orange peel for a chocolate orange pretzel recipe
- The difference between wax paper and parchment paper is that wax paper cannot withstand the heat when baking, while parchment paper can. They’re both great for this no bake recipe because they’re non-stick.
- Add a few drops of peppermint extract to melted semisweet chocolate and sprinkle with peppermint candy for a Christmas version!
INGREDIENTS:
MAKES 28- 150g/5oz/1 ¼ cups plain (all-purpose) flour
- Pinch of salt
- 25g/¾oz/1 tablespoon unsweetened cocoa powder
- 115g/4oz/½ cup butter, at room temperature
- 130g/4½oz/scant ¾ cup caster (superfine) sugar
- 1 egg
- 1 egg white, lightly beaten, for glazing
- Sugar crystals, for sprinkling
STEPS:
- Sift together the flour, salt and cocoa powder. Set aside. Grease two baking sheets.
- With an electric mixer, cream the butter until light. Add the sugar and continue beating until light and fluffy. Beat in the egg. Add the dry ingredients and stir to blend. Gather the dough into a ball, wrap in clear film (plastic wrap), and chill for 1 hour or freeze for 30 minutes.
- Roll the dough into 28 small balls. Chill the balls until needed. Preheat the oven to 190°C/375°F/Gas 5.
- Roll each ball into a rope about 25cm/10in long. With each rope, form a loop with the two ends facing you. Twist the ends and fold back on to the circle, pressing in to make a pretzel shape. Place on the sheet
- Brush the pretzels with the egg white. Sprinkle sugar crystals over the tops and bake until firm, 10-12 minutes. Transfer to a rack to cool.
World’s Healthiest Bread...
Nutrition Serving: Amount Per Servings:
72 kcal | Yield: 28 servings | Calories: 72g | Carbohydrates: 12g | Saturated Fat: 1g | Protein: 1g | Fat: 2g | Iron: 0.9g | Sodium: 184mg | Potassium: 43mg | Sugar: 2g | Calcium: 5g