Chocolate Dipped Pretzels Sea Salt

The salty crunch of pretzels meets smooth, rich chocolate in the kind of snack that disappears from a party plate faster than you can say 'just one more.' I started making these years ago when I realized that fancy chocolate-covered treats from specialty shops were basically just pretzels with a markup. Now they are my go-to when I need something impressive but incredibly easy.

My sister-in-law asked for the recipe after a holiday gathering and laughed when I told her how simple it was. The contrast between the dark chocolate and flaky salt hits that perfect sweet-salty spot that makes people reach for 'just one more' until the whole platter is empty.

Ingredients

• 24 large pretzel rods: These give you the perfect handle and satisfy that crunchy pretzel craving
• 200 g good quality dark chocolate: I have learned the hard way that cheap chocolate seizes and tastes waxy, so spend the extra few dollars on something you would eat plain
• 100 g milk or white chocolate: Optional but makes the most beautiful drizzle that looks bakery-quality
• 2 tbsp flaky sea salt: The flaky kind matters here because it creates these perfect little salty bursts against the smooth chocolate

Instructions

Set up your workspace:

Line a baking sheet with parchment paper before you start melting chocolate because once that chocolate is melted and ready, you will not want to be hunting for parchment paper with chocolate-hands.

Melt the dark chocolate:

Use the double boiler method or microwave in 20-second bursts, stirring between each, until the chocolate is completely smooth and glossy.

Dip the pretzels:

Hold each pretzel rod over the bowl and spoon melted chocolate over about two-thirds of its length, letting the extra drip back into the bowl rather than making a mess on your counter.

Add the salt while wet:

Sprinkle each pretzel with flaky sea salt immediately after dipping because the salt will not stick once the chocolate sets.

Optional drizzle:

Melt the milk or white chocolate and drizzle it over the cooled pretzels for that professional chocolate-shop look.

Let them set:

Allow the pretzels to set at room temperature for 20 to 30 minutes or pop them in the fridge for 10 minutes if you are impatient like me.

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Last Christmas my neighbor came over to borrow sugar, saw a cooling rack of these on my counter, and left with three of them and a promise to return the sugar later. That is the power of salty chocolate.

Choosing Your Chocolate

After many batches using whatever chocolate was on sale, I discovered that chocolate with 60 to 70 percent cocoa gives the best flavor balance. Anything darker can overwhelm the pretzel flavor, while milk chocolate alone can make these cloyingly sweet.

Dipping Technique

I used to try to fully submerge the pretzels but found that leaving the bottom third uncovered makes them so much easier to eat and handle. The chocolate also pools less at the bottom when you do not dip the whole thing.

Topping Variations

While the classic sea salt version is my favorite, these pretzels are like a blank canvas that loves whatever toppings you throw at them.

• Crushed candy canes make these perfect for holiday parties
• Chopped toasted nuts add another layer of crunch
• A pinch of smoked salt instead of regular sea salt creates something surprisingly sophisticated

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These disappeared so fast at my last game night that I barely saved one to test for quality control. Not that I am complaining about needing to make another batch.

Recipe FAQs

→ What type of chocolate works best for coating?

High-quality dark chocolate with 60-70% cocoa content provides a smooth, rich coating that complements the pretzel's crunch and saltiness.

→ How can I ensure the chocolate coats evenly?

Melt the chocolate gently using a double boiler or microwave in short bursts, then spoon it over two-thirds of each pretzel rod to get an even, thick coating.

→ What’s the purpose of sprinkling flaky sea salt?

Flaky sea salt enhances the flavor by balancing the sweetness of the chocolate, creating a perfect sweet-and-salty contrast.

→ Can I add toppings other than sea salt?

Yes, you can add chopped nuts, sprinkles, or crushed toffee before the chocolate sets for added texture and flavor variety.

→ How should I store the coated pretzels?

Store them in an airtight container at room temperature to keep the chocolate firm and maintain the pretzel’s crunch, ideally consuming within one week.