Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Chocolate Pretzels 3.1 (50) 25 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 19, 2021 Print Rate It 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. Rate it Print