Chocolate Dipped Pretzels Sea Salt (Printable Version)
Crispy pretzels coated in smooth chocolate and topped with flaky sea salt for a perfect sweet-salty crunch.
# What You Need:
→ Pretzels
01 - 24 large pretzel rods
→ Chocolate
02 - 7 oz good quality dark chocolate (60–70% cocoa), chopped
03 - 3.5 oz milk or white chocolate, chopped (optional, for drizzling)
→ Toppings
04 - 2 tbsp flaky sea salt
# How to Make It:
01 - Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Alternatively, melt in 20-second bursts in the microwave, stirring between each burst.
03 - Hold a pretzel rod over the bowl and spoon melted chocolate over two-thirds of its length, allowing excess to drip back into the bowl.
04 - Place the coated pretzel rod onto the prepared baking sheet. Repeat with remaining pretzels.
05 - While chocolate is still wet, sprinkle each pretzel with a pinch of flaky sea salt for the perfect sweet and salty combination.
06 - If desired, melt the milk or white chocolate and drizzle over the dipped pretzels for decorative flair.
07 - Allow pretzels to set at room temperature for 20–30 minutes, or refrigerate for 10 minutes until chocolate is firm.
08 - Store in an airtight container at room temperature for up to 1 week for optimal freshness.
# Expert Tips:
01 -
- The sweet salty combo hits every craving at once
- Takes barely any active time but looks like you put in real effort
- Customizable for holidays, parties, or just a Tuesday night
02 -
- Even a tiny drop of water will seize your chocolate, so make sure everything is completely dry
- Work in small batches once the chocolate is melted so it stays workable
03 -
- Use a glass bowl for melting, it holds heat evenly and lets you see when chocolates fully melted
- Tap the dipped pretzel lightly against the bowl edge to remove excess chocolate for a cleaner look