Schokoladenpretzel (Chocolate Pretzels)
photo by Just Happy
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
24 pretzels
ingredients
- 1⁄2 cup butter or 1/2 cup margarine
- 1⁄4 cup milk
- 1⁄4 cup sugar
- 1⁄4 cup cocoa
- 1 large egg, beaten
- 2 cups unbleached flour
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa
- 2 tablespoons melted butter or 2 tablespoons margarine
- 1 1⁄4 cups confectioners' sugar
- 1⁄2 teaspoon vanilla extract
directions
- Mix 1/2 cup butter and the sugar until light and fluffy.
- Beat in the egg, vanilla, and milk.
- Sift cocoa and flour.
- Mix into butter mixture until thoroughly blended.
- Chill dough until firm enough to handle (about 30 minutes).
- Using 2 teaspoons of dough, roll a rope about 12 inches long between your hands.
- Shape into a pretzel as follows: make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails.
- Flip the loop down over the crossed ends. Press firmly into place.
- Place pretzels on greased baking sheets.
- Bake at 350°F for about 10 minutes.
- Make frosting in a small bowl.
- Mix cocoa and confectioners' sugar.
- Gradually stir in butter and vanilla.
- If frosting is too thick, thin with milk.
- When pretzels are cool, spread with cocoa frosting.
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Reviews
-
My family wasn't crazy about these pretzels. I didn't make any changes to the ingredients or directions. My husband and kids thought the pretzels needed more chocolate and the icing was too sweet. They told me not to make these again, so I'm giving this recipe 3 stars. -
JenniferS - That's ok. I know you are from the midwest. This is a traditional German recipe. American cocoa is not as good quality as Europe, so that is probably why that happened. In Europe they cook the bean longer to get more of the chocolate flavour out and we don't add as much sugar. My experience here with American chocolate/cocoa is that it is more sugar than chocolate. Even the unsweetened brand, the cocoa is not as rich in chocolate flavour. Cocoa products are different here to accomodate American geographical tastes. But thank you for your feedback. -
I used Van Houten's cocoa (a Dutch brand) and quite liked the results. I must say I didn't do the icing as it is VERY hot here and I knew it wouldn't set properly. The chocolate cookie was nice and my kids ate them up. -
The picture above doesn't look anything like the final product, the dough is a dark chocolate brown and it was a bit plain. But the floating was very sweet and chocolatey. Overall we enjoyed it but they don't look like regular pretzels, they're literally dark chocolate brown colored, but still pretty good -
I substituted the flour with whole wheat flour, and omitted cocoa as I don't have any in hand; but the results was quite poor - the texture was extremely dry and hard, neither chewy nor soft and airy.
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Tweaks
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I substituted the flour with whole wheat flour, and omitted cocoa as I don't have any in hand; but the results was quite poor - the texture was extremely dry and hard, neither chewy nor soft and airy.
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
