Sugared Chocolate Pretzels
Yield: 32 pretzels
Cook Time: 9-11 minutes
Tips: For added chocolate flavor and flair, once cooled, tips (one or both ends) of pretzels can be dipped in milk, white or dark chocolate then set on wax paper until chocolate sets.
Ingredients
- 3/4 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- coarse white decorating sugar
Directions
In an electric mixer bowl on medium speed, cream butter and
granulated sugar until blended and fluffy. Add egg, honey, and vanilla and beat again until smooth, stopping once to scrape sides and bottom of bowl to incorporate all ingredients.
In a separate small mixing bowl, whisk together flour, cocoa, baking powder and salt until well-blended. Add dry ingredients to creamed mixture in electric mixer bowl (a little at a time) and beat on low speed after each addition until moistened and no longer dusty, then increase to medium speed and beat until a soft dough forms. Transfer dough to a work surface and divide into four equal portions. Form each portion into a ball and wrap in plastic wrap. Chill wrapped dough portions in refrigerator for about 1 hour.
Preheat oven to 350°F. Spray a large shallow baking sheet with nonstick spray. Place some of the coarse decorating (or raw) sugar (just enough to coat surface) on a large plate or pan and set aside. (Note: You will likely need to add more sugar when coating the pretzels.)
Working with one portion of dough at a time (leaving the other dough portions in the refrigerator), divide into 4 pieces, then divide each of those 4 pieces into 4 pieces, producing 16 pieces. Roll each piece of dough into a 4-inch-long rope. Gently roll each rope in the decorating sugar to coat evenly. Once coated with sugar, loosely twist 2 ropes of dough together (twisting ropes about 2 times), allowing ropes on each end to remain separate (do not pinch together). Place twisted ropes on baking sheet about 2 inches apart, being careful not to stretch ropes. Repeat process with remaining dough portions until all dough has been formed into pretzels.
Bake 9 minutes for a softer pretzel, or up to 11 minutes for a crunchier pretzel. Allow pretzels to cool on the baking sheet for 2 minutes, then carefully transfer them to a wire rack to cool completely (make sure entire pretzel is resting on spatula so they won't break, then carefully slide them onto the cooling rack.). Store in an airtight container.
In a separate small mixing bowl, whisk together flour, cocoa, baking powder and salt until well-blended. Add dry ingredients to creamed mixture in electric mixer bowl (a little at a time) and beat on low speed after each addition until moistened and no longer dusty, then increase to medium speed and beat until a soft dough forms. Transfer dough to a work surface and divide into four equal portions. Form each portion into a ball and wrap in plastic wrap. Chill wrapped dough portions in refrigerator for about 1 hour.
Preheat oven to 350°F. Spray a large shallow baking sheet with nonstick spray. Place some of the coarse decorating (or raw) sugar (just enough to coat surface) on a large plate or pan and set aside. (Note: You will likely need to add more sugar when coating the pretzels.)
Working with one portion of dough at a time (leaving the other dough portions in the refrigerator), divide into 4 pieces, then divide each of those 4 pieces into 4 pieces, producing 16 pieces. Roll each piece of dough into a 4-inch-long rope. Gently roll each rope in the decorating sugar to coat evenly. Once coated with sugar, loosely twist 2 ropes of dough together (twisting ropes about 2 times), allowing ropes on each end to remain separate (do not pinch together). Place twisted ropes on baking sheet about 2 inches apart, being careful not to stretch ropes. Repeat process with remaining dough portions until all dough has been formed into pretzels.
Bake 9 minutes for a softer pretzel, or up to 11 minutes for a crunchier pretzel. Allow pretzels to cool on the baking sheet for 2 minutes, then carefully transfer them to a wire rack to cool completely (make sure entire pretzel is resting on spatula so they won't break, then carefully slide them onto the cooling rack.). Store in an airtight container.