Photo credit: © Eatwell101.com
Ingredients list for the Pretzel Cookies
- 2 to 2 1/2 cups (225 to 240g) cake flour
- 1 tsp instant dry yeast
- 1 tbsp (10g) cane sugar or muscovado
- 1 large pinch of salt
- 1 large tbsp (15g) of neutral oil (sunflower oil works well) or melted butter
- 1/2 cup (125ml) of warm water (or 50/50 water/milk)
- Icing: 2 tbsp water + 1/2 teaspoon salt
Ingredients list for the chocolate sauce
- 3 1/2 ounces (100g) dark chocolate, coarsely chopped, 55-60% cocoa
- 3 ounces (90g) cream or soy milk
- 1 ounce (30g) sugar (see note)
- 1 tablespoon water
- 1 tablespoon corn syrup (or honey)
Directions
How to make the pretzels Cookies
Given the ease of preparation and the small amount of flour, there is no need to use a stand mixer; I recommend preparing the dough by hand!
1. In a bowl, mix the flour and instant dry yeast, then add the sugar and salt and mix well.
2. Dig a well in the flour, pour in the oil (or melted butter) and warm water (or water/milk mix). Mix with a wooden spoon from the center, then gradually incorporate the flour until a dough gathers around the spoon (adjust with a bit of flour if the dough is too sticky, or a little water if it is too dry).
3. Transfer the dough onto a slightly floured surface and knead for 5-8 minutes until the dough becomes smooth and supple.
4. Prepare 2 baking sheets lined with parchment paper.
5. Divide the dough into 40 pieces of the same weight (approx 1/3 ounce, 10-12g), lengthen each piece to form a sausage about 8 inches long (20cm), and form a miniature pretzel. Place pretzels on the baking sheets, leaving at least 2 inches (5-6 cm) between pieces. Cover with a clean towel or oiled plastic wrap and let rise for 20 to 30 minutes, or until the pretzels have fully inflated.
6. Preheat oven 370°f (190°c). To make the glaze, mix water and salt until completely dissolved, then brush the pretzels lightly and delicately.
7. Bake for 8 to 10 minutes, until pretzels have a nice golden color. Let cool on a rack while you prepare the chocolate sauce.
Note: These mini pretzels are also perfect for a snack or an aperitif: simply brush them before baking with a little egg white mixed with a little water, then sprinkle with coarse salt or sea salt.
Make the chocolate Sauce
Note: The amount of sugar is approximate, as it depends primarily on the type of chocolate you use and your taste. The general rule is that for a high cocoa content (min 66%), the amount of sugar added to the sauce is more important to balance the chocolate’s bitterness.
1. In a heat-resistant bowl, pour all the ingredients following the list order.
2. Make a double-boiler by placing the bowl over a saucepan of barely simmering water and cook over a bain-marie over low heat, stirring occasionally until the chocolate is completely melted.
3. Thicken the sauce gently in a water bath for 15 to 20 min (ie, slow cooking is the key to success here!) Mixing from time to time the sauce that should have thickened, it should be smooth and shiny.
4. Remove from the heat and water bath and serve immediately.
This chocolate fudge sauce keeps well in an airtight container in a cool place for 1 week and can also be frozen for 3 months. To use it, simply repeat the mixture in a bain-marie.
Photo credit: © Eatwell101.com
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Read also: ham and cheese croissants
Pretzel Cookies Recipe
For the Pretzel Cookies
- 2 to 2 1/2 cups (225 to 240g) cake flour
- 1 tsp instant dry yeast
- 1 tbsp (10g) cane sugar or muscovado
- 1 large pinch of salt
- 1 large tbsp (15g) of neutral oil (sunflower oil works well) or melted butter
- 1/2 cup (125ml) of warm water (or 50/50 water/milk)
- Icing: 2 tbsp water + 1/2 teaspoon salt
For the chocolate sauce
- 3 1/2 ounces (100g) dark chocolate, coarsely chopped, 55-60% cocoa
- 3 ounces (90g) cream or soy milk
- 1 ounce (30g) sugar (see note)
- 1 tablespoon water
- 1 tablespoon corn syrup (or honey)
Instructions
How to make the pretzels Cookies
- Given the ease of preparation and the small amount of flour, there is no need to use a stand mixer; I recommend preparing the dough by hand!
- In a bowl, mix the flour and instant dry yeast, then add the sugar and salt and mix well.
- Dig a well in the flour, pour in the oil (or melted butter) and warm water (or water/milk mix). Mix with a wooden spoon from the center, then gradually incorporate the flour until a dough gathers around the spoon (adjust with a bit of flour if the dough is too sticky, or a little water if it is too dry).
- Transfer the dough onto a slightly floured surface and knead for 5-8 minutes until the dough becomes smooth and supple.
- Prepare 2 baking sheets lined with parchment paper.
- Divide the dough into 40 pieces of the same weight (approx 1/3 ounce, 10-12g), lengthen each piece to form a sausage about 8 inches long (20cm), and form a miniature pretzel. Place pretzels on the baking sheets, leaving at least 2 inches (5-6 cm) between pieces. Cover with a clean towel or oiled plastic wrap and let rise for 20 to 30 minutes, or until the pretzels have fully inflated.
- Preheat oven 370°f (190°c). To make the glaze, mix water and salt until completely dissolved, then brush the pretzels lightly and delicately.
- Bake for 8 to 10 minutes, until pretzels have a nice golden color. Let cool on a rack while you prepare the chocolate sauce.
Make the chocolate Sauce
- In a heat-resistant bowl, pour all the ingredients following the list order.
- Make a double-boiler by placing the bowl over a saucepan of barely simmering water and cook over a bain-marie over low heat, stirring occasionally until the chocolate is completely melted.
- Thicken the sauce gently in a water bath for 15 to 20 min (ie, slow cooking is the key to success here!) Mixing from time to time the sauce that should have thickened, it should be smooth and shiny.
- Remove from the heat and water bath and serve immediately.
- This chocolate fudge sauce keeps well in an airtight container in a cool place for 1 week and can also be frozen for 3 months. To use it, simply repeat the mixture in a bain-marie.
Recipe Notes
- These mini pretzels are also perfect for a snack or an aperitif: simply brush them before baking with a little egg white mixed with a little water, then sprinkle with coarse salt or sea salt.
- The amount of sugar is approximate, as it depends primarily on the type of chocolate you use and your taste. The general rule is that for a high cocoa content (min 66%), the amount of sugar added to the sauce is more important to balance the chocolate's bitterness.
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