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.
Sugared Chocolate Pretzels are a fun alternative to traditional cookie recipes because of their attractive twisted shape and crunchy sugar coating. These chocolate pretzels have a wonderful chocolate flavor provided by powdered cocoa, and are sweetened with sugar and a little honey. Depending on your personal preference, you can make these pretzels soft or crunchy, simply by limiting or lengthening the baking time by a couple minutes. Nine minutes will produce a soft pretzel, while 11 minutes will produce a more crunchy pretzel. Soft or crunchy,
these chocolate pretzels are delightful! (Quick tip: When twisting the pretzels, twist them loosely, because the dough will expand during baking.)
If you're feeling creative, you can easily turn these pretzels into a gourmet chocolate covered pretzels recipe (which is great for giving as gifts), simply by dipping one or both ends of the pretzels in your choice of melted dark chocolate, milk chocolate or even white chocolate (which not only provides nice contrasting flavors, but dramatic visual appeal). Once dipped, place the pretzels on some wax paper and allow them to sit until the chocolate sets.
The photo above shows these pretzels coated with coarse raw sugar, which has a light amber color, though you can also use coarse decorative sugar, which comes in a more white or clear crystal color. For a colorful effect, you can also decorate these pretzels with one or more colors of decorative sugar (such as cake decorating sugars). Whether you simply roll these sweet pretzels in coarse decorative sugar, or take them to another level by dipping them in chocolate, you are in for a real treat!
This fun and easy sweet pretzel recipe is great as a dessert or sweet snack, makes a fun and tasty gourmet gift when dipped in chocolate, and is one with which the kids will love to assist!
If you're feeling creative, you can easily turn these pretzels into a gourmet chocolate covered pretzels recipe (which is great for giving as gifts), simply by dipping one or both ends of the pretzels in your choice of melted dark chocolate, milk chocolate or even white chocolate (which not only provides nice contrasting flavors, but dramatic visual appeal). Once dipped, place the pretzels on some wax paper and allow them to sit until the chocolate sets.
The photo above shows these pretzels coated with coarse raw sugar, which has a light amber color, though you can also use coarse decorative sugar, which comes in a more white or clear crystal color. For a colorful effect, you can also decorate these pretzels with one or more colors of decorative sugar (such as cake decorating sugars). Whether you simply roll these sweet pretzels in coarse decorative sugar, or take them to another level by dipping them in chocolate, you are in for a real treat!
This fun and easy sweet pretzel recipe is great as a dessert or sweet snack, makes a fun and tasty gourmet gift when dipped in chocolate, and is one with which the kids will love to assist!
Recipe▼
Ingredients
- 3/4 cup butter (1 1/2 sticks), 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.
