chocolate-dipped pretzels

January 28, 2014


Guess what you guys? This was my first time making pretzels!! I was so excited to try this chocolate dipped pretzel recipe out of the Mast Brothers Chocolate Cookbook. My brother got the book for me for Christmas and not only do I love all the beautiful photographs, but it makes me want to make every single recipe. Not many cookbooks can do that, but of course a chocolate one would! Chocolate is my major weakness, and it’s just the cherry {or should I say salt?!} on top that it has my favorite salty sweet combo! Please keep in mind when looking at these photos that this was my first time forming dough into pretzels. I’m sadly not a professional. They probably could be more rolled out, and a tad thinner. Pretzel rolling {like pizza pie tossing} is definitely an art, one I hope to learn one day. Nevertheless, it was a lot of fun and Matthew even helped with some. That guy apparently learned how to make pretzels in elementary school {lucky duck!}. 
Chocolate Dipped Pretzels from Mast Brothers Chocolate A Family Cookbook
makes 12
for dough
1 1/2 cups lukewarm water
1 package instant yeast
1 Tablespoon sugar
2 teaspoons sea salt
4 cups all purpose flour
4 Tablespoons unsalted butter, at room temperature
for cooking liquid
10 cups water
2/3 cup baking soda
for chocolate garnish
8 ounces dark chocolate, melted and tempered {very important!! Love this how-to!}
4 Tablespoons sea salt
Combine lukewarm water (110-115 degrees Fahrenheit) with instant yeast, sugar, and salt. Let sit for 10 minutes, or until the mixture begins to foam.
In a standing mixer, using the dough paddle, add flour and butter, kneading the dough for ten minutes. Cover dough and let sit in warm place for 1 hour, or until dough has risen to double its size.
Preheat oven to 450 degrees Fahrenheit. Combine 10 cups water and baking soda. Bring to a boil.
Divide dough into 12 equal pieces. Roll each piece into a 20-inch rope. Make U shape with the rope, holding the ends. Cross ends over each other, pinching ends onto bottom of dough. 
Place pretzels into boiling water, one by one, for 30 seconds. Place boiled pretzels onto parchment-lined baking sheet. Combine egg yolks with 1 Tablespoon water. Brush pretzels with egg wash. Place in oven and bake for 15 minutes. Transfer to a cooling rack. Cool completely. Dip pretzels in tempered chocolate and sprinkle on salt.
I think the pretzels are best eaten same day if possible. I had to sneak one in warm out of the oven because I couldn’t wait. Fresh pretzels are the best!! I love the idea of serving these for a special dinner party with a big bowl of berries. Yum!
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