Chocolate Dipped Pretzels Sea Salt (Printable)

Silky chocolate coated pretzels sprinkled with sea salt. A sweet, salty treat perfect for sharing.

# What You Need:

→ Pretzels

01 - 20 large pretzel rods

→ Chocolate Coating

02 - 7 oz semi-sweet or milk chocolate, chopped or chips
03 - 1 tbsp coconut oil or vegetable oil (optional)

→ Toppings

04 - 2 tbsp flaky sea salt
05 - 4 tbsp assorted sprinkles

# How to Make It:

01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Combine chocolate and optional coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth, or melt in a double boiler.
03 - Submerge each pretzel rod halfway into the melted chocolate, allowing excess to drip off.
04 - Sprinkle flaky sea salt and assorted sprinkles onto the chocolate-coated portion immediately while still wet.
05 - Place dipped pretzels on the prepared sheet and let chocolate set at room temperature for 30 minutes or refrigerate for 10 to 15 minutes until firm.
06 - Enjoy immediately or package for gifting.

# Expert Tips:

01 -
  • The contrast between crunchy pretzel and smooth chocolate creates an addictive texture you cant stop eating.
  • They come together in under twenty minutes but look like you spent hours on them.
  • The sweet and salty balance hits every craving at once without feeling too heavy.
  • Kids can help decorate them, turning a simple snack into a fun kitchen project.
02 -
  • If your chocolate gets too thick while dipping, warm it in the microwave for ten seconds to bring back the smooth consistency.
  • Avoid getting any water in the chocolate or it will seize into a grainy mess that cant be fixed.
  • Use a tall narrow bowl for melting so you can dip the pretzels deeply without needing to melt excessive amounts of chocolate.
03 -
  • Dip the pretzels at a slight angle and rotate them as you pull them out to prevent the chocolate from pooling unevenly at the bottom.
  • If you're using candy melts instead of real chocolate, skip the coconut oil since they're already formulated to melt smoothly.
  • Refrigerating them makes the chocolate set faster, but letting them harden at room temperature gives a shinier, more professional-looking finish.

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