chocolate-dipped-pretzels-sea-salt (Printable)
Silky chocolate coating on crispy pretzels finished with flaky sea salt for a sweet and salty treat.
# 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
→ Topping
04 - 1–2 tsp flaky sea salt
# Steps:
01 - Line a baking sheet with parchment or wax paper to set the pretzels later.
02 - Melt chocolate with coconut oil in a heatproof bowl set over a pan of simmering water or microwave in 30-second bursts, stirring until smooth.
03 - Dip each pretzel halfway into the melted chocolate, allowing any excess coating to drip off.
04 - Place the chocolate-dipped pretzels onto the prepared baking sheet.
05 - Immediately sprinkle flaky sea salt over the chocolate before it sets.
06 - Allow pretzels to rest at room temperature or refrigerate for 15–20 minutes until firm.
07 - Keep in an airtight container at room temperature for up to 1 week.
# Expert Hints:
01 -
- It is the ultimate fix for when you cannot decide between savory and sweet.
- The prep time is shorter than a commercial break on TV.
02 -
- Even a tiny drop of water will seize your chocolate into a grainy mess.
- Work quickly once the chocolate is melted to keep it at the perfect dipping consistency.
03 -
- Use a silicone spatula to scrape every last bit of chocolate out of the bowl.
- Hold the pretzel over the bowl and tap your wrist gently to remove excess coating.