Salted Chocolate Dipped Pretzels
Mess Level: Low
Yield: 20 Pretzels
Prep Time: 2 min
Cook Time: 10 min
- 1 Bag Large Pretzels (I liked Snyder’s brand, they’re bland on their own which makes them great for this recipe)
- 2 Cups Semi-Sweet Chocolate Chips
- Sea Salt to taste
- Line a sheet pan with foil or parchment. Set up a double boiler on your stove over medium heat and add the chocolate chips (you may also microwave the chocolate for 30-second intervals, stirring occasionally).
- Stir the chocolate every 30 seconds or so until it is completely melted. The idea is to keep pulling up the melted chocolate off the bottom so it doesn’t become too hot. If you let it get too hot and it boils, the chocolate will freak out like a two-year-old having a tantrum and nothing you do will be able to fix it. This rarely happens though so eat a chocolate chip and don’t stress.
- Once the chocolate is melted, take a pretzel by one of the top corners and dip it almost all the way into the chocolate but don’t coat your fingers. This will leave a nice handle to pick up the pretzels with.
- Shake the pretzel if necessary to remove the excess chocolate and then lay the pretzel carefully on the sheet pan. Lay it down with confidence and then don’t move it around. If you move it you will smudge the pretty chocolate.
- Immediately sprinkle over a small amount of sea salt over the wet chocolate. Repeat the process until you have used up your chocolate.
- Chill the pan in the refrigerator until the pretzels harden, about 10 minutes. Once cooled they should peel off the pan with no mess. Enjoy!
Did You Make It? Tag Us!
- Vegetarian: Yes! This dish is naturally vegetarian.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete this recipe through step 6.
- Allow the pretzels to come to room temperature, then store on the counter in a sealed container with parchment in between the pretzel layers.
- Store for up to 5 days.
What is a Double Boiler?
- Double Boiler:
A double boiler is a small pot set with about 1 inch of simmering water in it and a large bowl balanced over the pot. The simmering water steams the bottom of the bowl which is a great technique for melting chocolate or making custards.
Ramblings of a Line Cook
I had this picture in my head of making homemade, soft pretzels to dip in chocolate for this Valentine’s Day post but then I realized there is no way I will realistically have time to make all that with my schedule the next two weeks unless I want to do it at 10:00pm, which I don’t. If i’m going to make soft pretzels I want to enjoy the process, not stress out about the degree of brown they should be in a flour-covered kitchen while i’d really rather be curled up watching Netflix with Tony.
So I created this recipe instead. I think Valentine’s Day should be simple and enjoyable and trying to tackle a huge complicated project almost always results in frustration instead of romanticism. I went ahead with this idea partly because I had a craving for chocolate covered pretzels and partly because it’s something I could see my little siblings doing back home in Kansas City. When I was little I always loved making a craft or a sweet treat for Valentine’s Day.
I can see it now – I envision a lot of chocolate fingerprints on the fridge that’s now yellowing with age, salt crystals flying, one of the type A’s trying to control the chaos and create a perfect product while Jason Mraz plays on the worn out computer speakers.
This was a recipe I thoroughly enjoyed making, it’s fast, looks cute and is delicious! You just buy a bag of bland pretzels to stand up to the extra salt, melt some chocolate, dip the pretzels, sprinkle on the sea salt (heck break out the sprinkles and glitter if you want) and you have a heart-shaped, chocolate-covered treat. Perfect for kiddo’s, teachers, your significant other and most importantly, yourself. Enjoy!