- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 320 kcal
Quick summary
“These pretzels combine traditional German fermented dough quickly boiled in a baking soda bath and baked with a dark chocolate dip and sprinkles of sea salt. It is worth baking for the contrast between the toasted and soft touch of the pretzel and the salty sweetness of the topping.”
What you need to know
- Let the dough ferment for 30 minutes in a warm place until it doubles in volume before shaping the knots.
- Boil each molded pretzel for exactly 30 seconds in the water with baking soda to ensure the shiny crust and chewy texture.
- Bake at 180 °C for 15 to 20 minutes until golden and let cool before applying the chocolate topping.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup of warm water
- 1/4 cup of sugar
- 1 tablespoon of salt
- 1 packet of dry yeast
- 1/3 cup of baking soda
- 200g of melted semi-sweet chocolate
- Sea salt to taste
Instructions
Principal
- In a container, mix the warm water, sugar, and yeast. Let rest for 5 minutes.
- Add the flour and salt to the mixture and knead until you get a smooth dough.
- Let the dough rest in a warm place for 30 minutes, covered with a cloth, until it doubles in size.
- Preheat the oven to 180°C and prepare the pan with parchment paper.
- Divide the dough into 10 parts and shape each into long strips, forming the pretzel shape.
- In a pan, add 1 liter of water and the baking soda. When boiling, cook each pretzel for 30 seconds.
- Remove the pretzels from the water and place them on the prepared baking sheet.
- Bake for 15 to 20 minutes, until golden brown.
- Remove the pretzels from the oven and brush with melted chocolate.
- Finish by adding a pinch of sea salt over the chocolate.
Chef's tips
- Shape the pretzels by rolling the dough into long, thin ropes of about 50 cm with the center wider than the ends.
- Remove the pretzels from the boiling water with a large slotted spoon to drain well before placing on the baking sheet.
- Sprinkle the sea salt crystals immediately after brushing the still-moist chocolate so they set perfectly.
Variations
- Traditional salted pretzels: before baking, sprinkle coarse salt directly on the dough out of the bath and omit the chocolate.
- Cinnamon and sugar pretzels: brush with melted butter after baking and roll in a mixture of sugar and ground cinnamon.
- Bicolor pretzels: Dip half of the pretzel in semisweet chocolate and the other half in melted white chocolate.
Substitutions
- Melted semi-sweet chocolate: replace with milk chocolate, white chocolate or sweetened peanut butter.
- Flaky sea salt: use fleur de sel, freshly ground coarse salt, or finely chopped nuts.
- Dry baker's yeast: use 15g of fresh yeast diluted directly in warm water with sugar.
How to store
Store the finished pretzels with the crystallized chocolate in an airtight container in a cool, dry place for up to 3 days. Avoid storing in the refrigerator so as not to whiten the chocolate with moisture.
Can it be frozen?
Freeze the baked pretzels without the chocolate coating for up to 60 days packed in a suitable bag. Heat in the oven for 5 minutes to revive the crumb and apply the melted chocolate and salt at the time.
What to serve with
Accompany with creamy coffee with milk, black tea with drops of lemon, or a mug of hot chocolate. They are excellent served as a casual dessert or afternoon snack with the family.
Frequently asked questions
Why should pretzels cool before covering with chocolate?
If you apply the chocolate while the dough is still hot, it will melt excessively, run onto the baking sheet, and will not set properly.
What is the function of the baking soda bath in the boiling water?
The alkaline bath gelatinizes the surface starch of the dough, providing the typical dark brown color, satin sheen, and characteristic flavor of the pretzel.
How do I prevent the dough from sticking to the counter when rolling out the ropes?
Work the dough without putting excess flour on the counter; a minimal touch of moisture helps create friction to stretch the roll.
Can I use regular baking soda?
Yes, standard culinary-grade baking soda is safe and perfectly fulfills its role in boiling the breads.
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