Chocolate Dipped Pretzels Sea Salt (Printable)
Crunchy pretzels coated in smooth chocolate and topped with flaky sea salt for a delightful treat.
# What You'll Need:
→ Pretzels
01 - 24 large pretzel rods
→ Chocolate
02 - 8 oz semi-sweet or dark chocolate, chopped (or chocolate chips)
03 - 1 teaspoon coconut oil or vegetable shortening (optional)
→ Topping
04 - 2 to 3 teaspoons flaky sea salt
# How to Make It:
01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Place chocolate and optional coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring each time, until smooth and fully melted. Alternatively, melt using a double boiler.
03 - Dip each pretzel rod about two-thirds into the melted chocolate, allowing excess to drip off.
04 - Place dipped pretzels on the prepared baking sheet. While chocolate is still wet, sprinkle with flaky sea salt.
05 - Repeat the dipping and seasoning process with remaining pretzels.
06 - Allow pretzels to set at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate is firm.
# Expert Advice:
01 -
- They're honestly harder to stop eating than to make—the salt cuts through the sweetness in exactly the right way.
- Perfect excuse to give homemade gifts without spending hours in the kitchen.
- One bowl, no real cooking skills required, and somehow they feel a little bit fancy.
02 -
- If chocolate starts to get thick while you're dipping, warm it for just 10 seconds in the microwave—don't let it get hot again or it'll separate and look grainy.
- Salt sticks best to warm chocolate, so work quickly after dipping; once chocolate cools even slightly, the salt will just tumble off.
03 -
- Adding just a touch of coconut oil completely changes the texture of the chocolate coating—it becomes glossy and snappy instead of thick and clumpy.
- The moment you pull a pretzel out of melted chocolate is the moment to season it; timing is everything with salt and warm chocolate.