Schokoladenpretzel (Chocolate Pretzels)
Submitted by jgorman
German chocolate pretzel cookies (Schokoladenpretzel) hand-shaped from cocoa dough and topped with cocoa frosting. A fun baking project that makes about 2 dozen pretzel-shaped cookies.
YIELD
2 dozenPREP
60 minCOOK
10 minREADY
90 minThese German chocolate pretzel cookies are as fun to shape as they are to eat. A cocoa-laced butter dough gets chilled, rolled into ropes, and twisted into classic pretzel shapes before a quick bake and a coat of cocoa frosting.
The dough needs about 30 minutes in the fridge before shaping. Too warm and it sticks to your hands and won’t hold the pretzel twist. Roll each piece into a 12-inch rope between your palms, form a loop, cross the ends, and flip the loop down over them. Press firmly so the shape holds during baking.
The cocoa frosting is simple: cocoa powder, powdered sugar, melted butter, and vanilla whisked together. If it’s too thick to spread, thin it with a few drops of milk. Frost only after the pretzels have cooled completely or the frosting slides right off.
Chef Tips
- If the dough cracks when rolling into ropes, it’s too cold. Let it warm up for 5 minutes and try again. You want it firm but pliable.
- Keep your hands lightly floured while shaping. The cocoa in the dough makes it slightly stickier than a plain butter cookie dough.
- Space pretzels 2 inches apart on the baking sheet. They spread a bit and touching pretzels lose their shape.
Variations
- Dip cooled pretzels halfway into melted white chocolate for a two-tone look.
- Add a pinch of espresso powder to the frosting for a mocha finish.
- Sprinkle coarse sugar or crushed candy canes over the wet frosting for a holiday version.
Ingredients
Directions
Cream ½ 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 tablespoons dough, roll a rope about 12 inches long between your hands.
Shape into a pretzel as follows: Make a loop bout 1½ 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℉ (180℃) 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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