Chocolate-Covered Pretzels

Chocolate-Covered Pretzels
Yield: 32 pretzels Prep 15 mins Bake 425°F 20 mins to 25 mins

Ingredients

  • 1 envelope active dry yeast
  • 1 1/4 cups warm water (105 degrees F to 115 degrees F)
  • 3 teaspoons sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 2 1/2 teaspoons coarse salt
  • 14 ounces milk chocolate, chopped
  • 4 teaspoons vegetable oil
  • 1 ounce white chocolate (such as semisweet), chopped
  • 1 ounce dark chocolate (such as semisweet), chopped

Make It

1. Sprinkle yeast over warm water and 1 teaspoon sugar in a small measuring cup. Let stand until foamy, 5 minutes.

2. Heat oven to 425 degrees F. In medium-size bowl, mix remaining 2 teaspoons sugar, flour and salt. Stir in yeast mixture and melted butter. Knead until smooth, about 3 minutes.

3. Roll 1 tablespoon dough into 18-inch rope. Form pretzel shape; transfer to a nonstick-foil-lined baking sheet. Repeat for 32 pretzels total. Brush with egg; sprinkle on coarse salt.

4. Bake in 425 degree F oven for 20 to 25 minutes until browned. Cool on sheets 10 minutes. Transfer to wire rack; let cool.

5. In small bowl, melt milk chocolate and oil in microwave at 100 percent power 1 minute; stir. Melt white and dark chocolates in 2 separate bowls, 1 minute each; stir. Dip top half of pretzels in milk chocolate; place on waxed paper. Chill to set, about 15 minutes. Drizzle with white or dark chocolate. Chill to set. Store airtight up to 1 month.