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Caramelized White Chocolate Covered Pretzels
Caramelized White Chocolate Covered Pretzels
Caramelized White Chocolate Covered Pretzels cover
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From the Cook
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Caramelized White Chocolate Covered Pretzels

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Line a large baking sheet with parchment paper.
2
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Melt the caramelized white chocolate or other chocolate in a medium bowl in 20 second increments.
3
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Dip each pretzel in the melted chocolate or use a fork to coat them completely. Tap the fork on the side of the bowl to drip off any excess, then place on the parchment lined baking sheet.
4
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Once all of the pretzels are coated, transfer the remainder of the caramelized white chocolate into a piping bag.
5
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Snip off the tip and drizzle on to of each pretzel.
6
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Sprinkle each with flaky sea salt, then place in the fridge to chill for at least 10 minutes.
7
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Peel off of the parchment paper and enjoy!

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Tips & Tricks (5)

  • Master the Caramelization Process 🍯
    Caramelize white chocolate slowly at 275°F, stirring frequently for 15-20 minutes until it reaches a golden amber color; rushing this step or using high heat will cause separation and bitterness.
  • Dry Your Pretzels Thoroughly 🥨
    Spread pretzels on a baking sheet and toast at 300°F for 5 minutes before dipping to remove surface moisture, which prevents the chocolate from adhering properly and creates a crisper final texture.
  • Add Salt Post-Dip While Wet 🧂
    Sprinkle flaky sea salt immediately after chocolate coating while still wet, allowing it to adhere and slightly dissolve into the chocolate for optimal flavor balance rather than sitting on the surface.
  • Temperature Control for Dipping 🌡️
    Keep your caramelized white chocolate between 105-110°F while dipping; use a double boiler and check frequently with a thermometer to maintain ideal fluidity without overheating or thickening.
  • Use Parchment and Quick-Set 📋
    Place dipped pretzels on parchment paper and refrigerate for just 10 minutes until set, preventing the chocolate from becoming brittle while maintaining that signature snap when bitten.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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