Chocolate Dipped Pretzels Salt (Print Version)
Crispy pretzels coated in smooth chocolate topped with flaky sea salt for a sweet-salty treat.
# Recipe Ingredients:
→ 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
# Directions:
01 - Line a baking sheet with parchment or wax paper to catch drips and provide a clean surface for dipped pretzels.
02 - Melt chocolate with coconut oil (if using) in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each interval.
03 - Dip each pretzel halfway into the melted chocolate, allowing excess to drip off back into the bowl.
04 - Place chocolate-dipped pretzels on the prepared baking sheet, ensuring they don't touch each other.
05 - Immediately sprinkle flaky sea salt over the wet chocolate before it sets to ensure proper adhesion.
06 - Allow pretzels to rest at room temperature until firm, approximately 15–20 minutes. For faster setting, refrigerate briefly.
07 - Store finished pretzels in an airtight container at room temperature for up to 1 week.
# Expert Advice:
01 -
- The combination of crunchy salty pretzel and smooth chocolate hits every craving at once
- They come together in under 20 minutes but look like you spent hours on them
02 -
- Even a tiny drop of water in your melting chocolate will cause it to seize and turn into a grainy mess
- Room temperature chocolate sets with a nicer snap and gloss than chocolate rushed in the fridge
03 -
- Work in small batches of 6-8 pretzels at a time so the chocolate doesn't start cooling and thickening
- Hold the dipped pretzel over the bowl for a full 5-count to let excess drip off