Chocolate Dipped Pretzels Sea Salt (Printable)
Crunchy pretzels coated in melted chocolate and lightly sprinkled with flaky sea salt.
# What You Need:
→ Pretzels
01 - 24 large pretzel rods or twists
→ Chocolate
02 - 7 ounces high-quality dark chocolate (60–70% cocoa) or milk chocolate, chopped
→ Toppings
03 - 2 tablespoons flaky sea salt
# Steps:
01 - Line a baking sheet with parchment paper.
02 - Melt the chopped chocolate in a heatproof bowl over simmering water, stirring until smooth, or melt in the microwave in 20-second intervals stirring between.
03 - Submerge each pretzel rod or twist halfway into the melted chocolate, allowing excess to drip off.
04 - Place the dipped pretzels onto the prepared baking sheet.
05 - Sprinkle flaky sea salt over the chocolate while it is still wet.
06 - Let pretzels set at room temperature for 30 minutes or refrigerate for 10 minutes until the chocolate hardens.
# Expert Hints:
01 -
- It takes less time than deciding what to watch on TV, but people treat you like a pastry chef.
- The salty-sweet combo is so satisfying it's hard to stop at just one.
- You can make them look fancy with almost no effort, perfect for last-minute gifts or parties.
02 -
- If even a drop of water gets into your chocolate, it will seize into a grainy mess—keep everything bone dry.
- Don't skip the parchment paper; wax paper will stick to the chocolate and ruin your pretzels.
- Room temperature pretzels work best—cold ones can make the chocolate harden too fast and crack.
03 -
- Use a fork to hold the pretzel while dipping if you want to keep your fingers clean and avoid fingerprints in the chocolate.
- If the chocolate starts to thicken as it cools, rewarm it gently—don't add water or oil, just a little more heat.
- Make a double batch because they disappear faster than you think, and you'll want extras for yourself.