Chocolate Pretzels Recipe

Name: Chocolate Pretzels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Boiling Water; 1/4 cups Unsweetened Dutch Process Cocoa Powder; 1 teaspoon Good-quality Instant Espresso Powder; 1/2 cups Unsalted Butter, Softened; 1/3 cups Granulated Sugar; 1 teaspoon Pure Vanilla Extract; 1/2 teaspoons Sea Salt; 1 whole Egg; 2 cups All-purpose, Unbleached Flour; 1 whole Egg Yolk; 1 teaspoon Water; 1 dash Sanding Sugar, For Sprinkling

Servings: persons

3 Tablespoons Boiling Water
1/4 cups Unsweetened Dutch Process Cocoa Powder
1 teaspoon Good-quality Instant Espresso Powder
1/2 cups Unsalted Butter, Softened
1/3 cups Granulated Sugar
1 teaspoon Pure Vanilla Extract
1/2 teaspoons Sea Salt
1 whole Egg
2 cups All-purpose, Unbleached Flour
1 whole Egg Yolk
1 teaspoon Water
1 dash Sanding Sugar, For Sprinkling

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1. Pour the boiling water into a small heatproof bowl. Stir in cocoa and espresso powder until dissolved. Set aside. In another bowl, using an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until creamy. Add in vanilla and salt. Reduce speed to medium-low. Add in the egg followed by the cocoa mixture. Gradually add in flour, and mix until dough becomes smooth. Place dough on a piece of plastic wrap and form into a square. Wrap and refrigerate until cold, about 30 minutes.
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2. Preheat oven to 325 F. Divide dough into 24 equal pieces. Roll each piece into a 12-inch-long rope. Twist each rope into a pretzel shape. With either end of the rope suspended in the air, drop the curve of the dough on the pan, twist the ends once, and overlap with the bottom curve. Place the pretzels 1 inch apart on a baking sheet that you've lined with parchment paper or a Silpat.
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3. Whisk together egg yolk and 1 teaspoon water. Lightly brush pretzels with egg wash and sprinkle with sanding sugar (or turbinado). Bake cookies until dry, about 30 minutes. Allow to cool completely before serving. Store in an airtight container for up to a week.
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Recipe adapted from Martha Stewart.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Boiling Water, 1/4 cups Unsweetened Dutch Process Cocoa Powder, 1 teaspoon Good-quality Instant Espresso Powder, 1/2 cups Unsalted Butter, Softened, and more.

Yes, Chocolate Pretzels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Pretzels

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