Salted chocolate pretzels are the ultimate sweet and salty snack. For an even deeper flavour contrast, drizzle melted chocolate over the pretzels once they’ve cooled.
Chef Alix Loiselle
La Belle Baguette
Ingredients
3 1/2 cups all purpose flour
1/4 cup dark cocoa powder
1 tsp salt
1 tsp sugar
2 tsp instant yeast
1 1/2 cup – 2 cups lukewarm water
butter, melted
sea salt to taste
Method
- Preheat oven to 425ºF. In a food processor equipped with a dough hook, combine flour,
cocoa powder, salt and sugar. - In a separate bowl, mix together 1 1/2 cup lukewarm water and yeast. Pour in the mixer bowl with the flour.
- Mix at low-medium speed until all ingredients are combined. If dough is too dry, add up to an additional 1/2 cup of water. The end result should be a smooth, tacky (not sticky), shiny dough.
- Transfer dough on a clean surface and divide into 8 pieces. Cover the dough with a plastic film and let the pieces of dough rest for 10-15 minutes for the gluten in the dough to relax.
- Take each ball of dough, and one at a time, roll out to a 40 cm rope. Twist in the shape of a pretzel or have fun by shaping them. Place on a parchment-lined baking sheet.
- Repeat with the rest of the dough. When all pretzels are shaped, sprinkle sea salt on top.
- Place baking tray in oven for 12-14 minutes. As soon as you take the pretzels out of the oven, brush them with melted butter for added richness and flavour.
Yield 8 large salted chocolate pretzels
