Chocolate Dipped Pretzels Sea Salt (Printable)
Pretzel rods coated in smooth chocolate and sprinkled with delicate sea salt, perfect for sweet and salty cravings.
# What You Need:
→ Pretzels
01 - 24 large pretzel rods
→ Chocolate
02 - 7 ounces semi-sweet chocolate, chopped or chips
03 - 3.5 ounces white chocolate, chopped (optional)
→ Toppings
04 - 2 teaspoons flaky sea salt
# Steps:
01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Place semi-sweet chocolate in a heatproof bowl and melt gently over simmering water or in 30-second microwave intervals, stirring until smooth.
03 - Dip each pretzel rod approximately two-thirds into the melted chocolate, allowing excess to drip off.
04 - Arrange dipped pretzels on the prepared sheet and sprinkle lightly with flaky sea salt while chocolate is still wet.
05 - Melt white chocolate by the same method and drizzle over the chocolate-coated portion for decoration.
06 - Let pretzels set at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate firms.
07 - Keep pretzels in an airtight container at room temperature for up to one week.
# Expert Hints:
01 -
- You can make two dozen gorgeous treats in under an hour with just three ingredients.
- The sweet and salty contrast hits every craving at once without feeling heavy.
- They look fancy enough to gift but forgiving enough that kids can help make them.
02 -
- Overheating chocolate makes it seize into a thick clumpy mess, so go slow and stir constantly.
- If your kitchen is warm the chocolate takes forever to set, the fridge speeds it up without changing the texture.
03 -
- Temper your chocolate properly if you want a glossy snap, but honestly for casual snacking regular melting works just fine.
- Double dipping creates a thicker shell if you like more chocolate, just let the first layer set before going back in.