Chocolate Dipped Pretzels Sea Salt

My roommate Sarah introduced me to these chocolate dipped pretzels during our third year of college when we needed something fancy for a dorm party but had zero budget and even less time. We made them on a tiny hot plate with dollar store pretzels and whatever chocolate we could scrounge from the vending machine stash, and somehow they ended up being the first thing to disappear from the serving platter. Now they are my go to for everything from last minute hostess gifts to late night cravings when I need that perfect hit of salty and sweet.

Last Christmas I made three huge batches for our annual cookie exchange, and my brother actually hid a dozen of them in his coat pocket before leaving because he did not want to share. He called me two days later admitting he ate them all in the car on his drive home. Since then I have learned to always double the recipe because somehow these pretzels vanish faster than I can line them up on the baking sheet.

Ingredients

• 24 large pretzel rods or twists: The big ones give you more surface area for chocolate and that perfect salty crunch
• 200 g semisweet or dark chocolate: Dark chocolate cuts through the sweetness beautifully while semisweet keeps it classic and familiar
• 1 tbsp coconut oil: This little trick makes the chocolate coating impossibly smooth and gives it that professional sheen
• 1 to 2 tsp flaky sea salt: Do not skip this because those salty crystals against the chocolate is what makes these completely irresistible

Instructions

Prep your workspace:

Line a baking sheet with parchment paper before you start melting anything because once the chocolate is ready you need to move fast and there is nothing worse than scrambling for paper while holding a bowl of hot chocolate.

Melt the chocolate:

Set your heatproof bowl over a pan of simmering water making sure the bottom never actually touches the water, and stir gently until everything turns into this gorgeous glossy pool.

Dip with confidence:

Hold each pretzel by the end and dip it about halfway into the chocolate then give it a little swirl and tap against the bowl to let the excess drip off.

Add the magic:

While the chocolate is still wet sprinkle that flaky salt over the top because if you wait even a minute too long it will just bounce right off.

Let them set:

Pop the tray in the fridge for about fifteen minutes or just leave them on the counter if your kitchen is not too warm until the chocolate hardens completely.

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These pretzels have become my secret weapon for bringing something homemade to gatherings without spending my entire day in the kitchen. Last summer I brought them to a beach picnic and our friend Grace who claims she does not even like sweets ended up eating five while casually standing by the snack table and talking about how she was just testing them for everyone. Now she asks for them specifically whenever we plan anything together.

Making Them Your Own

While the classic chocolate and salt version is pretty perfect, I have found that crushed candy canes work beautifully during the holidays. A handful of chopped toasted nuts adds the most lovely crunch and makes them feel a little more grown up. Sometimes I even dip half in dark chocolate and half in white chocolate on the same pretzel for this pretty marbled look that people cannot stop taking pictures of.

Storage Secrets

These actually keep surprisingly well in an airtight container for about a week though they never last that long in my house. I have learned the hard way that storing them in the refrigerator can cause the chocolate to develop those weird white streaks called bloom, so room temperature is really your best bet. If you are making them for a special occasion you can absolutely prep them two days ahead and they will still taste freshly made.

Serving Ideas

I love arranging these in a tall glass jar on my counter because they look so inviting and people always ask what they are. They make the perfect addition to any dessert spread alongside cookies and brownies because that salty element balances out all the sugar.

• Pack them in clear cellophane bags tied with twine for the easiest homemade gift
• Try different chocolate varieties like milk chocolate for a sweeter treat or even white chocolate for something completely different
• Set up a dipping station at your next party and let guests customize their own toppings

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There is something so satisfying about making something that looks this impressive with just a handful of ingredients. I hope these become your go to for whenever you need a little sweetness in your life.

Recipe Q&A

→ What type of chocolate works best for coating?

Semisweet or dark chocolate provides a rich flavor and smooth coating, but milk or white chocolate can be used for a sweeter variation.

→ How do I melt the chocolate properly?

Melt chocolate using a double boiler or microwave in short bursts, stirring until smooth. Adding coconut or vegetable oil helps achieve a silkier coating.

→ Can I add extra toppings on pretzels?

Yes, toppings like chopped nuts, colored sprinkles, or freeze-dried berries can be added before the chocolate sets for more texture and flavor.

→ How long do chocolate-coated pretzels last?

When stored in an airtight container at room temperature, they stay fresh for up to one week.

→ Are these pretzels suitable for vegans?

Using dairy-free chocolate ensures a vegan-friendly version of this snack.