Sea Salt Chocolate Covered Pretzels

I love chocolate covered pretzels! They’re one of my favorite snacks. They were also something I made growing up all the time. My mom and I made them every Christmas and added them into our holiday cookie boxes that we made as gifts.

Sea salt chocolate pretzel recipe. How to make homemade chocolate covered pretzels. Easy chocolate covered pretzels. Simple chocolate covered pretzels. Milk chocolate covered pretzel recipe. Sea salt chocolate covered pretzel recipe.

It was my mom who always wanted to half dip the pretzels, as it made them easier and faster as we were making tons of cookie boxes. Half dipping the pretzels also makes them less messy too! Plus I have grown to love the less sweet and a little bit more salty option of a half dipped chocolate covered pretzel, which I think you will like too!

I added a coarse sea salt on top of these pretzels as I used milk chocolate for dipping. This gives them a nice balance of sweet and salty. If you wanted to make this chocolate covered pretzel recipe vegan, just swap the milk chocolate for a vegan semi sweet or a dark chocolate. You can even make this chocolate covered pretzel recipe gluten free by using gluten free pretzels.

Sea salt chocolate pretzel recipe. How to make homemade chocolate covered pretzels. Easy chocolate covered pretzels. Simple chocolate covered pretzels. Milk chocolate covered pretzel recipe. Sea salt chocolate covered pretzel recipe.
Sea salt chocolate pretzel recipe. How to make homemade chocolate covered pretzels. Easy chocolate covered pretzels. Simple chocolate covered pretzels. Milk chocolate covered pretzel recipe. Sea salt chocolate covered pretzel recipe.

Sea Salt Chocolate Pretzels

10 ounces (283 grams) organic milk chocolate
6 ounces organic pretzels
coarse sea salt

Method
Line two baking sheets with parchment paper. Fill a small pot third of the way with water. Put over high heat.

In a heat proof bowl, add about 80% of the milk chocolate. Melt until it reaches 110°F on a chocolate thermometer. Remove from heat.

Immediately add in the remaining 20% of the milk chocolate, stir vigorously to combine completely so it’s smooth. Allow chocolate to reach temper, at 89°F. Then add in the peppermint flavor and stir to combine completely. Dip half of each pretzel into the milk chocolate, set on prepared baking sheets.

Repeat until all the chocolate is gone. Place baking sheets in the fridge to set for about 30 minutes, until the chocolate is almost set. Remove from the fridge and sprinkle with coarse sea salt. Please back into the fridge and allow to set for 30 more minutes.

Store in a cool dry place, or in the fridge for up to 2 weeks.

Gluten Free – Use gluten free pretzels!

High Altitude – Follow recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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