Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Chocolate Pretzels 3.1 (50) 24 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 19, 2021 Print Share Share Tweet Pin Email Yield: 2 dozen A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of chocolate pretzels. Ingredients ¼ cup unsweetened Dutch-process cocoa powder 1 teaspoon good-quality instant espresso powder 3 tablespoons boiling water ½ cup (1 stick) unsalted butter, softened ¼ cup granulated sugar 1 teaspoon pure vanilla extract ½ teaspoon coarse salt 1 large egg 2 cups all-purpose flour 1 large egg yolk Sanding sugar, for sprinkling Directions Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks. Print