Chocolate Dipped Pretzels Sea Salt (Print Version)
Crispy pretzels coated in chocolate with a sprinkle of flaky sea salt for a perfect sweet-salty snack.
# What You Need:
→ Pretzels
01 - 24 large pretzel rods or twists
→ Chocolate Coating
02 - 7 oz semisweet or dark chocolate, chopped (or chocolate chips)
03 - 1 tbsp coconut oil or neutral vegetable oil (optional, for smoother coating)
→ Topping
04 - 1-2 tsp flaky sea salt
# How To Make:
01 - Line a baking sheet with parchment or wax paper to set dipped pretzels.
02 - Melt chocolate with coconut oil (if using) in a heatproof bowl set over a pan of simmering water (double boiler) or in 30-second bursts in the microwave, stirring until smooth.
03 - Dip each pretzel halfway into the melted chocolate, letting excess drip off.
04 - Place chocolate-dipped pretzels on the prepared baking sheet.
05 - Immediately sprinkle with flaky sea salt before the chocolate sets.
06 - Allow pretzels to rest at room temperature or refrigerate for 15-20 minutes until chocolate is firm.
# Expert Tips:
01 -
- The satisfaction of snapping into crisp pretzel covered in silky chocolate is honestly addictive
- These come together in twenty minutes flat and look way more impressive than they have any right to be
- You probably have everything you need already sitting in your pantry right now
02 -
- Even a tiny drop of water in your melted chocolate will seize it into a grainy unusable mess so be absolutely certain your bowl and spoon are completely dry
- The chocolate needs to be warm and flowing when you dip because if it starts to cool and thicken you will end up with clumpy uneven coating
03 -
- Microwave the chocolate in thirty second bursts stirring between each because overheated chocolate loses that beautiful shine and can taste slightly burnt
- Hold the dipped pretzel over the bowl for a solid five seconds after dipping because patience here means less mess on your baking sheet and more evenly coated pretzels