Buttery Chocolate Pretzels Recipe

Pretzels are beautiful to serve !


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• 1/2 cup Butter, softened
• 2/3 cup Sugar
• 1 egg
• 2 ounces unsweetened Chocolate, melted and cooled
• 2 Teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 Teaspoon Salt
• MOCHA GLAZE:
• 1 cup (6 ounces) semisweet Chocolate chips
• 1 Teaspoon light Corn syrup
• 1 cup icing Sugar
• 4 to 5 tablespoons strong Coffee
• 2 ounces white baking Chocolate


How to make Buttery Chocolate Pretzels



1. In a large bowl, take butter and sugar until light and fluffy.
2. Add the egg, chocolate and vanilla; mix well.
3. Combine flour and salt; gradually add to butter mixture and mix well.
4. Cover and refrigerate for 1 hour or until firm.
5. Divide dough into fourths; form each portion into a 6-in. roll.
6. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope.
7. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart.
8. Bake at 400° for 5-7 minutes or until firm.
9. Cool 1 minute before removing to wire racks to cool completely.
10. For glaze, in a microwave-safe bowl, melt the chocolate chips and corn syrup; stir until smooth.
11. Stir in icing sugar and enough coffee to make a smooth glaze.
12. Dip pretzels; allow excess to drip off. Place on waxed paper until set.
13. Melt white chocolate.
14. Drizzle with white chocolate; allow excess to drip off.
15. Let stand until chocolate is completely set.
16. Serve it or Store in an airtight container.
1. In a large bowl, take butter and sugar until light and fluffy.
2. Add the egg, chocolate and vanilla; mix well.
3. Combine flour and salt; gradually add to butter mixture and mix well.
4. Cover and refrigerate for 1 hour or until firm.
5. Divide dough into fourths; form each portion into a 6-in. roll.
6. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope.
7. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart.
8. Bake at 400° for 5-7 minutes or until firm.
9. Cool 1 minute before removing to wire racks to cool completely.
10. For glaze, in a microwave-safe bowl, melt the chocolate chips and corn syrup; stir until smooth.
11. Stir in icing sugar and enough coffee to make a smooth glaze.
12. Dip pretzels; allow excess to drip off. Place on waxed paper until set.
13. Melt white chocolate.
14. Drizzle with white chocolate; allow excess to drip off.
15. Let stand until chocolate is completely set.
16. Serve it or Store in an airtight container.

Posted By: Sundus Sualeh, Karachi

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Tags : Buttery Chocolate Pretzels by Chef ZakirButtery Chocolate Pretzels by Zubaida TariqButtery Chocolate Pretzels by Chef Shireen Anwar

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