Chocolate Covered Pretzel Recipe
Making chocolate covered pretzels with a snappy, shiny chocolate coating that stays firm at room temperature is incredibly easy! This recipe walks you through everything you need to know!
Ingredients
- 12 ounces dark, semi-sweet, milk, or white chocolate finely chopped (make sure to use baking chocolate bars; I prefer to use Baker's or Ghirardelli)
- 4 to 5 cups mini pretzels
- Optional: sprinkles
Instructions
- Line two or three large baking sheets with parchment paper and set aside.
- Add ⅔ of the chopped chocolate (8 ounces; 226 grams) to a large microwave-safe bowl. Microwave in 20 to 30 second increments at 50% power, stirring well after each increment, until the chocolate is melted and smooth. I highly recommend using an instant read thermometer to check the temperature of your chocolate. If you’re using dark or semi-sweet chocolate, the temperature should not exceed 115ºF. If using milk or white chocolate, the temperature should not go over 110ºF.Alternatively you can place the chopped chocolate in a large glass bowl and place it over a pot of simmering water to melt it. Just make sure the water doesn’t touch the bottom of the bowl and that no water gets into the chocolate. It’s also important to check the temperature often, so that it doesn’t overheat!12 ounces dark, semi-sweet, milk, or white chocolate
- Add the remaining chopped chocolate (4 ounces; 113 grams) to the melted chocolate and stir until the chocolate has melted and the temperature has lowered to 89-90°F (for dark or semi-sweet chocolate) or 87°F for milk or white chocolate.
- Once the chocolate is tempered, place a mini pretzel into the chocolate. Use a fork to move it around so it's completely coated in chocolate, then lift it out of the chocolate using the fork. Tap the fork on the side of the bowl and gently scrape the bottom of the fork on the edge of the bowl to remove any excess chocolate. Place the chocolate covered pretzel onto the prepared baking sheet, using a toothpick to help slide or lift it off of the fork. If you plan to add sprinkles or other toppings to your pretzels, go ahead and add them at this point. If a large spot of chocolate starts to pool under the pretzel, you can gently lift it off the parchment paper with a toothpick and move it to another clean spot on the parchment paper.4 to 5 cups mini pretzels, Optional: sprinkles
- Repeat this process with the remaining pretzels until all of them are coated. If the temperature of the chocolate drops below 85°F (for dark or semi-sweet chocolate) or 84°F (for milk or white chocolate) gently reheat it until it’s back to the correct temperature. I typically check the temperature of my chocolate after every cup of pretzels and reheat it in the microwave in 5 second increments at 50% power until it reaches the correct temperature again. If the temperature of the chocolate goes over the recommended temperature for dipping (in step 3), mix in a little extra finely chopped chocolate to help drop it to the correct temperature. If you have any extra chocolate leftover, you can add it to a piping bag and drizzle it over all of the chocolate covered pretzels.
- Allow to set at room temperature (don’t refrigerate!) until the chocolate has fully hardened, about 30 minutes.
Video
Notes
Storage Instructions: Pretzels may be stored in an airtight container at room temperature for 2 to 3 weeks.