Chocolate Dipped Pretzels Sea Salt (Printable)
Crispy pretzels coated in rich chocolate with a touch of flaky sea salt for a sweet and salty treat.
# What You'll Need:
→ Pretzels
01 - 24 large pretzel rods
→ Chocolate
02 - 8 ounces semi-sweet or dark chocolate, chopped or chips
03 - 1 teaspoon coconut oil or vegetable shortening (optional)
→ Topping
04 - 2 to 3 teaspoons flaky sea salt
# Directions:
01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Combine chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second increments, stirring between each until smooth. Alternatively, melt chocolate in a double boiler.
03 - Dip each pretzel rod about two-thirds into the melted chocolate, allowing excess to drip off.
04 - Place dipped pretzels on the prepared sheet and sprinkle generously with flaky sea salt while the chocolate is still wet.
05 - Continue dipping and salting the remaining pretzels.
06 - Let pretzels set at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate hardens.
# Cooking Tips:
01 -
- Ready in under an hour with almost no active cooking time, they're sneaky perfect for last-minute gifts.
- That salt-sweet shock is genuinely addictive—one pretzel becomes five.
- The whole thing feels a bit fancy, but honestly requires less skill than following directions.
02 -
- Don't overthink the dipping depth—two-thirds is the sweet spot where you get chocolate flavor without it being overwhelming or making the pretzel too heavy.
- If your chocolate feels thick and resistant when dipping, that coconut oil is your friend; a teaspoon can make the difference between smooth coating and frustration.
03 -
- If your chocolate seizes or looks grainy, add a tiny splash of neutral oil and whisk gently—it'll come back to life almost like magic.
- Keep the chocolate temperature consistent by working in a cool kitchen; warm rooms will slow your setting time and make the chocolate dull.