Receita Solta

Delicious Sea Salt Chocolate Pretzels

RS

Por

Master Receita Solta

Delicious Sea Salt Chocolate Pretzels
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories320 kcal

Resumo para quem tem pressa

"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."

Delicious Sea Salt Chocolate Pretzels

O Que Você Precisa Saber

- 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 Course

  • 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

Main Course

1

In a container, mix the warm water, sugar, and yeast. Let rest for 5 minutes.

2

Add the flour and salt to the mixture and knead until you get a smooth dough.

3

Let the dough rest in a warm place for 30 minutes, covered with a cloth, until it doubles in size.

4

Preheat the oven to 180°C and prepare the pan with parchment paper.

5

Divide the dough into 10 parts and shape each into long strips, forming the pretzel shape.

6

Em uma panela, adicione 1 litro de água e o bicarbonato de sódio. Quando ferver, cozinhe cada pretzel por 30 segundos.

7

Remove the pretzels from the water and place them on the prepared baking sheet.

8

Bake for 15 to 20 minutes, until golden brown.

9

Remove the pretzels from the oven and brush with melted chocolate.

10

Finish by adding a pinch of sea salt over the chocolate.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Sea Salt Chocolate Pretzels com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Modele os pretzels rolando a massa em cordões compridos e finos de cerca de 50 cm com o centro mais largo que as pontas. - Retire os pretzels da água fervente com uma escumadeira grande perfurada para escorrer bem antes de colocar na assadeira. - Salpique os cristais de sal marinho imediatamente após pincelar o chocolate ainda úmido para que fixem perfeitamente.

Variations

- Pretzels salgados tradicionais: antes de assar, salpique sal grosso direto na massa saída do banho e omita o chocolate. - Pretzels de canela e açúcar: pincele manteiga derretida após assar e passe em uma mistura de açúcar e canela em pó. - Pretzels bicolor: banhe metade do pretzel em chocolate meio amargo e a outra metade em chocolate branco derretido.

Substitutions

- Chocolate meio amargo derretido: substitua por chocolate ao leite, chocolate branco ou manteiga de amendoim adoçada. - Sal marinho em flocos: use flor de sal, sal grosso moído na hora ou castanhas picadas finamente. - Fermento biológico seco: use 15g de fermento biológico fresco diluído diretamente na água morna com o açúcar.

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 You Freeze It?

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

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.

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.

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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