Home / Dessert Schokoladenpretzel (Chocolate Pretzels)
½ cup (125 ml) softened butter
¼ cup (60 ml) sugar
1 beaten egg
1 tsp (5 ml) vanilla extract
¼ cup (60ml) NESTLÉ IDEAL EVAPORATED MILK
¼ cup (60ml) NESTLÉ COCOA POWDER
2 cups (500 ml) flour
2 tsp (10ml) dough
2 Tbsp (30 ml) NESTLÉ COCOA POWDER
1 ¼ cups (310 ml) icing sugar
2 Tbsp (30 ml) melted butter
½ tsp (2.5 ml) vanilla extract
For dough, mix ½ cup (125 ml) softened butter and ¼ cup (60 ml) sugar until light and fluffy.
Beat in 1 beaten egg, 1 tsp (5 ml) vanilla extract and ¼ cup (60 ml) NESTLÉ IDEAL EVAPORATED MILK.
Sift ¼ cup (60 ml) NESTLÉ COCOA POWDER and 2 cups (500 ml) flour.
Mix into butter mixture until thoroughly blended, adding more NESTLÉ IDEAL EVAPORATED MILK if dough is not coming together.
Chill dough until firm enough to handle (about 30 mins).
Preheat oven to 180˚C.
Using 2 tsp (10 ml) dough, roll a rope about 20 - 30 cm long between your hands.
To shape into a pretzel, make a loop about 4 cm in diameter by crossing the ends, leaving 2.5 cm tails.
Flip the loop down over the crossed ends. Press firmly into place.
Place pretzels on greased baking sheets and bake for about 10 minutes.
For the frosting, in a small bowl mix 2 Tbsp (30 ml) NESTLÉ COCOA POWDER and 1 ¼ cups (310 ml) icing sugar.
Gradually stir in 2 Tbsp (30 ml) melted butter and ½ tsp (2.5 ml) vanilla extract.
If frosting is too thick, thin with a little NESTLÉ IDEAL EVAPORATED MILK.
When pretzels come out of the oven, place on a cooling rack and brush or drizzle with frosting. Set aside to cool.
When pretzels are cool, dust with icing sugar.