Chocolate Covered Pretzels

Like these really even need a recipe.  Pretty simple: chocolate.  pretzels.  mouth.  And that's the recipe.  I present them to you as an idea, really.  A reminder, perhaps.  Why not make them as a quick, no bake option for Christmas?

For me, chocolate covered pretzels are especially Christmasy and it's not just because of the pretty sprinkles.  Growing up, every year my family and I would visit downtown Chicago during Christmas time.  We'd see the lights, go out to dinner (at "D.B Kaplan's" where they had a sandwich called an "Ike and Tina Tuna") and visit the HUGE FAO Schwartz store on Michigan Ave. It was magical.  FAO Schwartz is now an H&M, by the way.  (<< not complaining).

But we always ended the night with a chocolate covered pretzel that we'd eat on the way home.  It became a tradition but was really born out of necessity.  My parents, not ones to waste money, needed their parking validated.  So we found the least expensive place in the Bloomingdale's mall, what I remember to be a weird safari store that sold chocolate-covered pretzels for some reason, we'd all chose a pretzel and eat it on the ride home.

And so I always just associated chocolate-covered pretzels with Christmastime.  Did I warm your heart with that story?  It was all made up.  KIDDING.  That was real life and making chocolate covered pretzels every year at Christmas is real life too.  

So I recommend you make this a holiday tradition too.  Whether you need your parking validated or not. 

Here's the recipe!

Ingredients: 

package of long pretzel rods

Baker's Semi-sweet chocolate

Baker's white chocolate

assorted sprinkles, chopped nuts, etc. 

Instructions: 

1.  Melt the chocolates in separate double boilers until chocolate is completely melted and smooth.  Remove from heat.

2.  Create an assembly line with the 2 bowls of chocolate, your choice of toppings, and a baking tray lined with tin foil.  

3.  Using a spoon, spoon the chocolate over the pretzel, leaving a few inches bare as a "handle."  Allow the excess chocolate to drip off the pretzels by twisting and wiggling the pretzel.  This will help to avoid the chocolate pooling under the pretzel or into the toppings.  Check out the (weird) technique I used:

4.  Immediately cover chocolate with desired toppings and place on foil-lined baking sheet.  When the sheet is full, place it in the freezer to set for about 10 mins.  

5.  Once set, they're ready to be served or kept in an air-tight container for a few days.  

Enjoy!  

Soft Pretzels

It's real guys.  It's really real.  I successfully used yeast!  Someone send me an award or a medal.  I should retire from baking because I've reached my personal best.  

My exploits with yeast in the past have been less than successful.  Mostly, I made a loaf of wheat bread that somehow resembled the texture of a very crumbly pound cake.  I don't even know how that's possible.  I somehow defied the laws of science.  So like any normal person, I decided yeast was impossible to work with, I avoided it at all costs, and didn't try another yeast recipe for two years.  I'm so normal.  

But when I saw this recipe, it just spoke to me.  It said "You will not regret this.  I taste really good with cheese."  And I've never known a pretzel to lie to me.  So I went for it!

And my goodness, it was the best decision I've made in a long time.  This recipe is simple, straight-forward and fun!  I genuinely enjoyed every moment in the kitchen and while these take a bit longer to pull together than, say, a quick-bread, the results are worth every minute.  Trust me.  Trust the yeast.  Trust the pretzel.  

Here's the recipe!  

Ingredients:
1 1/2 cups warm water (110-115 degrees F)
1 Tbsp sugar
2 tsp kosher salt
1 package active dry yeast
22 oz all purpose flour (about 4 1/2 cups)
1/4 cup unsalted butter, melted 
vegetable oil, for the pan
2/3 cup baking soda
10 cups water (for boiling)
1 egg, beaten with 1 Tbsp water (for eggwash)
Toppings of your choice (sea salt, "everything," cinnamon and sugar, etc.) 

Instructions:
1.  Combine water, sugar and salt in a medium bowl (I used the bowl for the stand mixer) and sprinkle yeast on top.  Allow to sit for 5 minutes or until it begins to foam.  
2.  Using a dough hook (or just a wooden spoon) add the flour and butter and mix until well combined.  
3.  Turn to medium speed on mixer (or turn dough onto a floured surface) to knead dough, about 4-5 minutes.  Remove the dough from the bowl, clean bowl, and oil it well with vegetable oil.  Return dough to bowl and cover with plastic wrap.  Allow to sit in a warm place approximately 50-55 minutes, until doubled in size.  
4.  When dough has risen, preheat oven to 450 degrees F.  Line 2 sheets with parchment paper and lightly oil with vegetable oil.  Set aside.  Bring 10 cups of water and baking soda to a rolling boil in a large saucepan or roasting pan.  
5.  Turn dough onto lightly oiled surface and divide dough into 8 equal pieces.  Roll each piece into a 24 inch rope.  To form the pretzel shape, make a U shape, hold the ends of the rope, cross them over each other, and press into the bottom center of the U-shape.  For pictures on this, The Baker Chick has great instructions.  Place formed pretzels on parchment-lined baking sheets.  
6.  One by one, place the pretzels in the boiling water for about 30 seconds apiece.  Gently remove from the water using a wide spatula and place back onto baking sheet.  Brush with egg wash and add toppings of your choice.  Continue this with each pretzel and then bake for 12-14 minutes, until golden brown.  Allow to cool slightly before eating to your heart's content.  

Tips:
**The Baker Chick recommends warming your oven to 200 degrees F while you prepare the dough, turn the oven off, then allow dough to rise in warmed oven.  I tried this and it worked like a charm!
**These are best eaten fresh so I'd recommend preparing them the day you intend to serve them.  If time is an issue, you can prepare the dough, allow to rise, then refrigerate the dough overnight before forming, boiling and baking the pretzels the next day.  

Enjoy!

Recipe from Baker Chick