Chocolate Dipped Pretzels Sea (Printable)
Pretzel rods coated in smooth chocolate and topped with flaky sea salt for a crunchy, sweet snack.
# What You'll Need:
→ Pretzels
01 - 24 large pretzel rods
→ Chocolate
02 - 7 oz semi-sweet chocolate, chopped (or high-quality chocolate chips)
03 - 3.5 oz white chocolate, chopped (optional, for drizzling)
→ Toppings
04 - 2 tsp flaky sea salt
# How-To Steps:
01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Place the semi-sweet chocolate in a heatproof bowl and melt gently over simmering water or in 30-second microwave intervals, stirring until smooth.
03 - Dip each pretzel rod about two-thirds into the melted chocolate, allowing excess to drip off.
04 - Arrange the dipped pretzels on the prepared sheet and lightly sprinkle flaky sea salt while the chocolate is wet.
05 - Melt the white chocolate using the previous method and drizzle over the chocolate-coated portion for decoration.
06 - Allow pretzels to set at room temperature for 30 minutes or refrigerate for 15 minutes until firm.
07 - Store set pretzels in an airtight container at room temperature for up to one week.
# Expert Suggestions:
01 -
- The salty crunch against silky chocolate creates that addictive contrast you cant stop reaching for.
- Theres no baking involved, just melting and dipping, so even kids can help without any worry.
- They look impressive lined up on a plate, but youll know how simple they actually were to make.
02 -
- Dont skip the parchment paper, I once used wax paper and the pretzels stuck so badly I had to peel bits of paper off each one.
- If the chocolate starts to thicken while youre dipping, warm it gently again, it happens faster than you think and a stiff coating looks clumpy.
03 -
- Use a tall narrow bowl for melting the chocolate so you can dip the pretzels straight down without tilting the bowl or wasting extra chocolate.
- Add a tiny pinch of flaky salt to the melted chocolate itself for an even deeper salty-sweet balance in every bite.