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  Added: Apr 07, 2006  •  Visited (1373)  •  Print version Print this recipe (88)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Chocolate Pretzels
(Schokoladen Brezeln)
What You Need:
  • ¼ pound (1 stick) unsalted butter, softened
  • ¼ cup sugar
  • ¼ cup unsweetened cocoa
  • 3 tablespoons hot water
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract

  • ½ cup milk
  • 2/3 cup sugar
  • 2 ounces sweet chocolate
  • 2 ounces unsweetened chocolate
  • ½ cup light corn syrup
  • 1 teaspoon butter

  • How To Cook:
    1. In a large mixing bowl, cream the butter and ¼ cup of sugar together by beating and mashing them against the sides of the bowl with a large spoon until light and fluffy.

    2. Dissolve the cocoa in the hot water, let it cool to room temperature, and beat it into the butter-sugar mixture. Then beat in the flour, a cup at a time, and when it has all been absorbed, add the egg and vanilla.

    3. Pat and shape the dough into a cylinder about 7 inches long and 2 inches in diameter. Wrap in wax paper and refrigerate for 30 minutes, or until firm.

    4. Preheat the oven to 350°F. Slice the dough crosswise into 3/8-inch rounds and roll each slice between your hands to make a rope-like strip about 14inches long and ¼ inch in diameter.

    6. Shape each rope into a pretzel. To make chocolate pretzels, shape the dough into a roll 2 inches in diameter, then slice it into rounds about 3/8 inch thick. Roll each round between your hands to make a ¼-inch rope about 14 inches long. Drape the rope on a board into a loop with its ends crossed so that it looks like a small script "e". Twist the ends of rope again under the loop. Spread the tips apart, bring the loop over to them and pinch the tips to the loop.

    7. Arrange the pretzels 1 inch apart on ungreased baking sheets and bake in the middle of the oven for 10 minutes, or until they are firm to the touch. Transfer the pretzels to a cake rack to cool.

    8. To make the glaze, combine the milk, 2/3 cup of sugar, sweet chocolate, unsweetened chocolate and corn syrup in a small, heavy saucepan or the top of a double boiler.

    9. Cook over low heat or simmering water, stirring constantly, until the sugar is dissolved and the chocolate melted. Stir in 1 teaspoon of butter, remove the pan from the heat and cool to lukewarm.

    10. With tongs, dip the pretzels into the glaze one at a time to coat them thoroughly. Dry them for at least 15 minutes on a cake rack set over wax paper.
    To make 25 pretzels
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Condiments » Chocolate
    Main Ingredient » Nuts » Cocoa
    Main Ingredient » Grains & Cereals » Flour
    Dish » Cookies


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