See Also: Christmas · Cookies · Desserts
Chocolate Pretzels - Schokoladen Brezeln
From Dorothy McNett's recipes at www.dorothymcnett.com. Great served as dessert with plum brandy or a good port wine. I like to sprinkle a little coarse sea salt on each, but is not necessary. Many time I make these without the icing...just the pretzel with coarse salt on top. Makes about 25-30.
1/2 cup unsalted butter, softened
1/4 cup crystalline brown sugar (Sugar in the Raw)
1/4 cup unsweetened cocoa powder
3 tablespoons hot water
2 cups unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 egg
1 teaspoon real vanilla extract
1/2 cup milk
2/3 cup sugar
4 oz. dark chocolate
1/2 cup honey or corn syrup
1 teaspoon butter
Cream softened butter and sugar, adding cocoa mixed with hot water. Beat in flour, salt, egg, and vanilla. Divide dough in half. Pat each into a 7-8 inch long, 2 inches in diameter log. Wrap and chill. (If no time to chill, have some flour handy to sprinkle over pretzels as you shape them.) Preheat oven to 350 degrees. Slice the dough into about 1/2 inch slices and then roll each to make a rope about 14 inches long and 1/4 inch in diameter. Shape each rope into a pretzel. To do this, drape the rope on lightly floured counter or cutting board into a loop with its ends crossed so that it looks like you have just written an "e" in your best handwritting. Twist the ends of rope again under the loop. Spread the tips apart, and then bring the loop over to them and pinch the tips to the loop. Just try it! You will understand! (You may need to buy a bag of salted pretzels to copy the procedure.) Bake 10-12 minutes, or until firm. Transfer to cooling rack.
To make the glaze, combine milk, sugar, chocolate, and honey or corn syrup in small saucepan. Cook and stir until sugar is dissolved and chocolate has melted. Add butter. Cool to lukewarm. With tongs, dip each pretzel into the glaze to coat thoroughly, placing on cooling rack to harden. Sprinkle with a little coarse sea salt, if desired.
Recipe created 1999-11-07.
