Chocolate Coated Pretzels

Posted on
in Recipes, Baked & Sweets, Bread

Chocolate Coated Pretzels

Posted on
in Recipes, Baked & Sweets, Bread

Who doesn’t love a pretzel? Who doesn’t love chocolate? These chocolate covered pretzels combine the best of all words, bread, chocolate and salt. With a strong black coffee, they are the perfect breakfast treat, mid afternoon washed down with a pot lady grey tea or post dinner complimented with a glass of red wine.

Chocolate Coated Pretzels

1 cup milk
7g active dry yeast
3 tablespoons brown sugar
2 cups plain flour (more for kneading)
40g butter, softened to room temperature
1 teaspoon salt

Coatings for pretzels

500grams 75% dark chocolate, roughly cut into chunks for melting (we believe the darker the better, but if you enough a slightly more chocolatey taste, go for 60%)

Warm the milk in a saucepan and heat until just below boiling point, pour into a medium bowl, sprinkle over yeast and allow to sit for 3 minutes. Into the yeast mixture, stir sugar and half the flour with a wooden spoon. Once mixed, add in butter and remaining flour and salt to form a sticky dough.

Remove from bowl and knead on a light floured surface until smooth but slightly tacky. Shape into a ball and place in a lightly oiled bowl, cover with cling film and let rise in a warm spot until it has doubled in size (about an hour).

Preheat oven to 230C (450F) and grease a large baking tray. Punch the dough to deflate it, then divide the dough into 6 equal pieces. Roll and stretch each piece of dough into a snake (roughly 30cm long x 1cm width), and twist into a pretzel shape but holding each end and slapping the middle of the rope together and twisting, then lay on the counter and secure the ends in place. This is a little tricky to do at first! But practice makes perfect.

Brush each pretzel with warm water and sprinkle with a little sea salt and bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool on a drying rack. While they are cooling, melt the chocolate. Fill a medium sized saucepan of water to half way and bring to the boil. Place heat roof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add in chocolate chunks, reduce heat to a simmer and melt chocolate, stirring occasionally until smooth and silky. Drop in cooled pretzels (one at a time) and spoon over chocolate to ensure they are completely covered. Remove from chocolate and place on rack and chill in the fridge until ready to eat.