Easy Recipe for Soft Pretzels Dipped in Chocolate
Posted by Editor on Apr 25, 2014
Soft, salted pretzels are an iconic snack. A baseball game, county fair, or summer picnic without one? Dream on! And because we can't get enough of them (like everyone else who's ever had a pretzel), we decided to share with you this recipe in honor of National Pretzel Day tomorrow!
Of course, there is a twist. You'll see that our recipe doesn't include mustard - or even cheese - but rather, like all of our favorite treats, this incredible snack is perfected with the inclusion of sweet, rich chocolate.
Ingredients:
- 1½ cups lukewarm water
- 1 packet (2¼ teaspoons) of instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 3¾-4¼ cups all-purpose flour
- 2 large eggs
- Sea salt
- 2-4 cups melting chocolate (depending on how much you want to cover the pretzels)
- Sprinkles
Directions:
- Preheat the oven to 425°F. Line a baking sheet (or two) with parchment paper or a silicone baking mat.
- Pour the warm water into a mixing bowl and add the yeast, stirring until fairly well mixed together.
- Add the sugar and salt. Stir until fairly well combined.
- Slowly add 3 cups of flour 1 cup at a time. Mix until the dough is thick and add ¾ of a cup more. If the dough is still sticky, mix in an additional ½ cup of flour. If the dough bounces back after being poked, it is ready to knead.
- Bring the dough to a floured surface. Knead for about 3 minutes and shape into a ball.
- We cut the dough into 12 (somewhat equal) portions. You can choose to make as many or as few as you'd like.
- Roll the small portions of dough into a rope with an even diameter. Ours varied with the shortest at around 18-inches and the longest about 24-inches.
- Once a rope is at the desired length, take it by the ends and form a circle. Twists the ends together and bring them towards yourself to form a pretzel shape. Gently press in the ends.
- In a small bowl, beat the eggs and pour them into a shallow dish or pan.
- Gently dip both sides of the shaped pretzels into the egg, then place on a baking sheet and sprinkle with sea salt.
- Bake for about 10 minutes, then turn the oven to broil and bake for 5 additional minutes so that the tops brown. Watch closely to avoid burning.
- While the pretzels are cooling, melt the chocolate. We zapped ours in a microwave at 30-second intervals, taking care to stir in between.
- After the pretzels have cooled, dip part or all of the pretzels into the chocolate and place on a non-stick surface, such as a plastic sheet.
- Decorate the chocolate as desired using bright sprinkles or additional salt.
Oh yeah. Mustard just took the backseat.
Our pretzels are an adaptation of a recipe found here.