Pretzels Dipped in Chocolate are one of my favorite things to snack on. You know something? Sometimes the best things in life don’t take all that much work. And that is particularly true with food. One of my all-time favorite snacks is just that, easy and tasty. Meet these easy chocolate-dipped pretzels.
I have enjoyed pretzels for a long time, it’s my favorite salty snack, and I find them much more enjoyable than chips and other greasy stuff. But then, I discovered pretzels dipped in chocolate — they came in a beautiful chocolate hamper box and they changed how I saw the salty knots.
Of course, I then figured out a way to coat my own pretzels with chocolate. Well, here’s what I’ve learned about them and how to make yours. This one is a fantastic project to make with friends or family; even the little ones can help. The result? The prettiest chocolate-dipped pretzels ever!
What’s the Deal with Pretzels Anyway?
Did you know pretzels are originally called ‘bretzels’? And it makes sense — the traditional pretzel is made with fluffy bread and not a hard cracker. No one really knows who invented pretzels, but they surely go back to the Middle Ages in Europe. Some historians think the name actually has to do with the German word brezel, which means bracelet! Pretzels do kind of look like edible jewelry.
German and Swiss immigrants took the pretzel to America, and today, 80% of the pretzels found in the US are made in Pennsylvania! They even have a pretzel museum. The hard pretzels eventually gained popularity for their longer shelf-life, and sometime somewhere, someone decided to dip them in chocolate for the first time. Let’s thank the anonymous hero!
As For The Chocolate…
You can’t have proper pretzels dipped in chocolate without chocolate, hence the reason for this recipe. Commercial pretzels are usually dipped in vegetable oil-based ‘chocolate’, which is all trans fats and very little chocolate. These are not only not all that tasty, but they’re also bad for your health.
When using authentic melted chocolate, that’s another story. One option is to use dark Belgian chocolate from Lily O’Brien’s and mix it with a bit of milk chocolate to keep things varied.
Working with chocolate is easier than you think. You melt it in the microwave in short pulses, and you soon have a bowl of glossy chocolate goodness to dip the pretzels. It’s that easy!
When to Make Chocolate Dipped Pretzels?
Let’s start by saying these beauties keep very well. Store them in an airtight container with a lid in the fridge, and they’ll stay crunchy and delicious for weeks. You can also store them on the counter in a sealed container, but if the kitchen is warm, be aware the chocolate may become too soft and begin to melt over time. They are fine to set out on the table for parties, etc! No need to keep them cold.
Chocolate-dipped pretzels are a sweet and salty treat that’s perfect for when having friends over. You can reward yourself with one or two every time you feel like it as well. And you know what? These pretzels are fantastic gifts.
Share a bag of chocolatey pretzels with your friends or put together a chocolate gift for the holidays. Homemade gifts are the best gifts. The best part? These pretzels are ready in just minutes; you don’t even have to try all that hard to get beautiful treats that look better than store-bought. Now, let’s head on to the recipe. This one is easy, but the result is fantastic. You’ll never eat plain pretzels again.
- Stouffers Mac & Cheese $2.27!
- 3 Tier Rolling Carts Just $22.49 at Michael's – 11 Colors
- Best Buy Deals | Sales & Daily Deals
- December Free Food Deals!
- Sperry Deals: Duck Boot Sale Today Only!
- 16 large or 32 small pretzels. Use lightly salted, unflavored.
- 1 bag 70% Lily O’Brien’s Share Bags Dark Belgian Chocolate
- 1 bag Lily O’Brien’s Share Bags Mega Milk Chocolate for this recipe.
Prepare an area to place your pretzels once dipped. Use waxed paper or parchment, or a silicone cookie try liner.
Place your chocolate into two bowls and melt separately in a microwave in 20-second bursts, stirring well until just melted.
Dip half of your pretzels halfway into the chocolate and then fully immerse the other half – for a fully covered pretzel, it’s easier if you use two small spoons to hold the pretzel in place to save getting your fingers too messy.
Place each dipped pretzel onto the baking paper to cool and harden. If it’s a little warm in your kitchen, place them in the fridge for a few minutes to set.
Using the chocolate left in the bowls, drizzle this over the set pretzels, using the opposite chocolate to the one you dipped them in for a contrasting pattern. Return to the fridge for a few minutes to set.
Optional: Use white chocolate to drizzle for more contrast!
Store in the fridge in an airtight container until eating, as this will help keep the chocolate nice and firm.
Optional: Use Gluten Free pretzels or unsalted for variation. Flavors may vary if using unsalted pretzels. This recipe should make about 4 servings of 8 pretzels each. Easily double the recipe for more servings.
Amount Per Serving Calories 939Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 2822mgCarbohydrates 190gFiber 8gSugar 12gProtein 24g