Chocolate Dipped Pretzels Sea Salt (Print Version)
Crunchy pretzels coated in rich dark chocolate with a sprinkle of flaky sea salt for a tasty treat.
# What You'll Need:
→ Pretzels
01 - 24 large pretzel rods
→ Chocolate
02 - 7 oz good quality dark chocolate (60–70% cocoa), chopped
03 - 3.5 oz milk or white chocolate, chopped (optional, for drizzling)
→ Toppings
04 - 2 tbsp flaky sea salt
# Steps:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each interval.
03 - Hold a pretzel rod over the bowl and spoon melted chocolate over two-thirds of its length, allowing excess to drip back into the bowl.
04 - Place each coated pretzel rod onto the prepared baking sheet. Repeat with remaining pretzels.
05 - While chocolate remains wet, sprinkle each pretzel with a pinch of flaky sea salt.
06 - For decoration, melt milk or white chocolate and drizzle over the dipped pretzels.
07 - Allow pretzels to set at room temperature for 20–30 minutes, or refrigerate for 10 minutes until chocolate is firm.
08 - Store in an airtight container at room temperature for up to 1 week.
# Expert Tips:
01 -
- Three simple ingredients create something that tastes like it came from a gourmet chocolate shop
- They come together in 20 minutes but look like you spent all day in the kitchen
02 -
- Even one drop of water in your melted chocolate will cause it to seize and turn into a grainy mess that cannot be saved
- Work in small batches because once the chocolate starts cooling it gets thick and harder to dip smoothly
03 -
- Room temperature pretzels work better than cold ones because the chocolate adheres more evenly
- If your chocolate starts to thicken while you are dipping, stir in a teaspoon of coconut oil or shortening to smooth it out again