Chocolate Dipped Pretzels Sea Salt (Printable Version)
Crispy pretzels coated in chocolate with a touch of flaky sea salt for a sweet-savory snack.
# 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 - Place chocolate and coconut oil, if using, into a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt chocolate over a double boiler.
03 - Dip each pretzel rod about two-thirds of the way into the melted chocolate, allowing excess to drip off.
04 - Place dipped pretzels on the prepared baking sheet and sprinkle flaky sea salt over the wet chocolate.
05 - Continue dipping and salting remaining pretzels.
06 - Allow pretzels to set at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate firms.
# Expert Tips:
01 -
- Ready in under an hour, yet they taste like you spent all day perfecting them.
- The sweet-salty combo hits different—people always ask for the secret.
- Impossible to mess up, which means you can make them while chatting or listening to music.
02 -
- Moisture is the enemy of melted chocolate—even a tiny bit of water makes it seize and become grainy, so keep your utensils completely dry and don't let steam near it.
- Dipping two-thirds instead of the whole pretzel keeps the crispy top exposed so you get that contrast between crunchy and chocolatey in every bite.
03 -
- If your chocolate gets too thick while dipping, add a tiny splash more coconut oil and stir gently to loosen it back up.
- Keep the baking sheet level and flat while chocolate sets—any tilt will cause the coating to slide or pool unevenly.