How To Make Chocolate Pretzels
A traditionally salty snack gets a sweet makeover with this recipe for chocolate pretzels. They’re dusted with sanding sugar for even more sweetness.
Serves:
Ingredients
- ¼cupunsweetened cocoa powder,dutch process
- 1tspinstant espresso powder,good quality
- 3tbspboiling water
- ½cupunsalted butter
- ¼cupgranulated sugar
- 1tsppure vanilla extract
- ½tspcoarse salt
- 1large egg
- 2cupsall purpose flour
- 1large egg yolk
- sanding sugar
Instructions
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Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside.
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Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, then mix on medium speed until creamy.
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Mix in vanilla and salt. Reduce speed to medium-low. Mix in the egg, then the cocoa mixture. Gradually add flour, and mix until a smooth dough forms.
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Turn out onto a piece of plastic; pat into a square. Wrap the dough, and refrigerate about 30 minutes until cold.
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Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape.
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Space 1 inch apart on baking sheets lined with parchment paper.
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Preheat oven to 325 degrees F.
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Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash, then sprinkle with sanding sugar.
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Bake cookies for about 35 minutes, rotating sheets halfway through, until dry. Let cool on sheets on wire racks.
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Serve and enjoy!
Recipe Notes
Cookies can be stored in airtight containers at room temperature up to 1 week.
Nutrition
- Calories: 177.58kcal
- Fat: 8.89g
- Saturated Fat: 5.30g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.41g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 21.80g
- Fiber: 1.23g
- Sugar: 4.88g
- Protein: 3.33g
- Cholesterol: 51.21mg
- Sodium: 87.11mg
- Calcium: 12.10mg
- Potassium: 60.27mg
- Iron: 1.33mg
- Vitamin A: 76.76µg
- Vitamin C: 0.00mg
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