Chocolate pretzels - house beautiful

2 dozen

Ingredients

Quantity Ingredient
2⅓ cup All-purpose flour
¼ cup Plus 3 T unsweetened cocoa powder
½ teaspoon Baking powder
⅛ teaspoon Salt
5½ tablespoon Unsalted butter, slightly softened
1 cup Confectioners' sugar
⅓ cup Plus 1 T coffee or water
1 teaspoon Solid vegetable shortening
1 teaspoon Light corn syrup
1 To 2 T coarse crystal sugar (opt.)
⅓ cup Sugar
3 tablespoons Light corn syrup
2 larges Eggs
1½ teaspoon Vanilla extract
½ cup Finely ground walnuts
2 ounces Bittersweet or semisweet chocolate, finely grated
6 ounces Bittersweet or semisweet chocolate, chopped into small pieces
1½ ounce White chocolate, melted

Directions

PRETZEL DOUGH

GLAZE

DECORATION

Make dough: In a medium bowl sift together flour, cocoa, baking powder and salt; set aside.

In another medium bowl beat butter until light and fluffy. Add sugar and corn syrup and beat until well blended. Add eggs and vanilla and beat until smooth. Blend in half the dry ingredients. Stir in ground walnuts and chocolate. Vigorously stir in remaining dry ingredients until well blended.

Divide dough in half and wrap each half in a sheet of plastic wrap.

(Do not use waxed paper; the dough may stick to it.) Shape each half into 6-inch log. Wrap tightly and chill 1 hour, or until dough is chilled but not stifF

Working with 1 dough portion at a time, carefully mark and then cut the log into 12 equal sections. To form pretzels, knead each section briefly to soften it slightly, then roll it back and forth on a clean work surface with your fingers to produce an evenly thick "rope" slightly thicker than a pencil and 10 to 12 inches long. Gently place each rope on a greased baking sheet about 1½ inches apart. Cross ends over one another, pretzel-fashion, and twist the rope at the crossing point. Repeat the process until all 12 pretzels are formed.

Repeat with the second half the dough.

Bake in the center of a preheated 350'F oven 9 to 11 minutes, or until edges are just beginning to brown. Remove and let stand 1 to 2 minutes. Using a spatula, transfer pretzels to wire racks set over waxed paper to cool completely. Prepare the glaze: Sift confectioners' sugar into a heavy medium saucepan. Add coffee, shortening and corn syrup, and bring to boil over medium heat. Remove from heat and stir in chocolate until melted and smooth.

Using tongs, dip pretzels 1 at a time, into glaze and coat completely. (If glaze becomes too thick while you are working, it can be thinned with a few drops of water or coffee.) Shake off excess glaze and place, right side up, on wire racks to drain, being sure not to let them touch. Sprinkle with coarse sugar crystals, or when glaze sets, drizzle lightly with white chocolate.

Let pretzels stand 5 minutes. Then carefully lift and reposition them so they don't stick to the rack. Let stand until the glaze is completely set, about 30 minutes.

Pretzels may be stored up to 3 days, or frozen unglazed, then thawed completely and glazed prior to serving, if desired. Makes 2 dozen 3-inch pretzels.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

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