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Crispy Pencil-Shaped Pretzel Rods with Chocolate Tips

crispy pencil-shaped pretzel rods with chocolate tips - featured image
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These homemade pretzel rods are thin, crispy, and finished with a delicious chocolate dip on the tips. Perfect as a nostalgic, playful snack that’s easy to make and great for sharing.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup (240ml) warm water (about 110°F / 43°C)
  • 1 tbsp sugar
  • 4 cups (960ml) water for boiling
  • 4 tbsp baking soda
  • 1 tsp salt (in dough)
  • Coarse pretzel salt for topping
  • 2 tbsp unsalted butter, melted
  • 6 oz (170g) dark or semi-sweet chocolate chips

Instructions

  1. Activate the yeast: Warm 1 cup (240ml) water to about 110°F (43°C). Stir in 1 tbsp sugar and sprinkle the yeast over the surface. Let sit 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine 2 ½ cups (315g) all-purpose flour and 1 tsp salt. Add melted butter and the activated yeast mixture. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. It should be slightly tacky but not sticky.
  4. Let dough rise: Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Preheat oven and prepare soda bath: Heat oven to 450°F (233°C). Bring 4 cups (960ml) water and 4 tbsp baking soda to a boil in a large pot.
  6. Shape pretzel rods: Punch down dough and divide into 12 equal pieces. Roll each piece into a thin rod, about 8 inches (20cm) long and pencil-thin.
  7. Boil pretzel rods: Using a slotted spoon, gently lower rods into the boiling soda bath in batches. Boil for about 30 seconds per batch, flipping halfway. Remove and place on parchment-lined baking sheet.
  8. Salt and bake: Sprinkle coarse pretzel salt over each rod while still wet. Bake for 12-15 minutes until deep golden and crisp.
  9. Cool and dip: Let pretzel rods cool completely on a wire rack. Melt chocolate chips gently in a double boiler or microwave in 30-second bursts, stirring in between. Dip one or both ends of each rod into the melted chocolate, then set on parchment to harden.
  10. Enjoy: Once chocolate is set, enjoy your crispy pencil-shaped pretzel rods with chocolate tips. Store in an airtight container for up to a week.

Notes

Do not skip the boiling step to achieve the perfect chewy-crisp crust. Roll the rods pencil-thin for ideal crispness. Watch baking time closely to avoid burning. If chocolate seizes, add a splash of coconut oil to smooth it out. Chill dipped pretzels to harden chocolate and prevent smudging. If dough is sticky, chill for 10-15 minutes before rolling.

Nutrition

Keywords: pretzel rods, crispy pretzels, homemade pretzels, chocolate dipped pretzels, easy snack, party food, crunchy pretzels

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