Schokoladenpretzel (Chocolate Pretzels) is a traditional German recipe for a classic snack of pretzels made with chocolate dough that are coated in chocolate icing before serving. The full recipe is presented here and I hope you enjoy this classic German version of: Chocolate Pretzels (Schokoladenpretzel).
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This is another classic pretzel recipe from Germany, this time for a chocolate flavoured and chocolate iced pretzel. Unlike traditional lye pretzels, no boiling is involved before baking and the dough is little sweeter. However, like many pretzels this chocolate version represents good luck and it's often (but not exclusively) prepared and served around New Year.
Ingredients:
For the Pretzels:
100g butter
50g sugar
1 large egg, beaten
1 tsp vanilla extract
60ml milk
35g cocoa powder
280g plain flour, unsifted
For the Cocoa Icing:
2 tbsp cocoa powder
300g icing sugar
2 tbsp butter, melted
1/2 tsp vanilla extract
Method:
Cream together the butter and sugar until light and fluffy then beat in the egg, vanilla extract and milk. Sift together the cocoa powder and flour then add to the butter mix and combine until thoroughly blended. Bring together as a ball of dough, warp in clingfilm (plastic wrap) then chill until firm enough to handle (about 40 minutes).
Take 2 tbsp of the dough and roll between into a rope about 30cm long. Now form a loop about 3.5cm in diameter by crossing the ends of the rope (leave 3cm free). Flip the loop down over the crossed ends and press firmly into place. Transfer the shaped pretzel onto a greased baking tray then make more from the remaining dough. Once done transfer to an oven pre-heated to 180°C and bake for about 10 minutes.
Remove from the oven and set aside to cool. In the meantime, combine the cocoa powder and icing sugar for the icing. Gradually stir-in the melted butter and the vanilla then set aside. When the pretzels are cool spread the cocoa icing over the top. Allow to harden before serving.
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