CHOCOLATE COVERED PRETZELS
Source of Recipe
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List of Ingredients
1 envelope active dry yeast
1 1/4 cups warm water
3 tsp sugar
4 cups all purpose flour
1 tsp salt
1/4 cup unsalted butter
1 egg
2 1/2 tsp coarse salt
14 oz milk chocolate, chopped
4 tsp oil
1 oz each white and dark chocolate, chopped
Recipe
Sprinkle yeast over warm water and 1 tsp sugar in cup. Let stand until foamy, 5 min. HEAT OVEN TO 425 DEGREES. In bowl, mix remaining 2 tsp sugar, flour and salt. Stir in yeast mixture and melted butter. Knead until smooth,
3 min. Roll 1 tbs dough into 18 inch rope, form pretzel shape, transfer to foil lined baking sheet. Repeat for 32 pretzels total. Brush with egg, sprinkle with coarse salt. Bake 25 min. until browned, cool on sheets. In bowl, melt
milk chocolate and oil in microwave at 100% power 1 min. stir. Melt white and dark chocolates in 2 separate bowls, 1 min. each, stir. Dip top half of pretzels in melt
chocolate, place on waxed paper. Chill to set, 15 min. Drizzle with white or dark chocolate, chill to set. STORE AIRTIGHT UP TO 1 MONTH.*
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