Schokoladenpretzel (Chocolate Pretzels)

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Yield: 24 pretzels

• ½ cup butter or ½ cup margarine
• ¼ cup milk
• ¼ cup sugar
• ¼ cup cocoa
• 1 large egg , beaten
• 2 cups unbleached flour
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa
• 2 tablespoons melted butter or 2 tablespoons margarine
• 1 ¼ cups confectioners' sugar
• ½ teaspoon vanilla extract

Directions:

1. Mix 1/2 cup butter and the sugar until light and fluffy.
2. Beat in the egg, vanilla, and milk.
3. Sift cocoa and flour.
4. Mix into butter mixture until thoroughly blended.
5. Chill dough until firm enough to handle (about 30 minutes).
6. Using 2 teaspoons of dough, roll a rope about 12 inches long between your hands.
7. Shape into a pretzel as follows: make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails.
8. Flip the loop down over the crossed ends. Press firmly into place.
9. Place pretzels on greased baking sheets.
10. Bake at 350°F for about 10 minutes.
11. Make frosting in a small bowl.
12. Mix cocoa and confectioners' sugar.
13. Gradually stir in butter and vanilla.
14. If frosting is too thick, thin with milk.
15. When pretzels are cool, spread with cocoa frosting.

Reviews

[*~*Jennifer*~*]

My family wasn't crazy about these pretzels. I didn't make any changes to the ingredients or directions. My husband and kids thought the pretzels needed more chocolate and the icing was too sweet. They told me not to make these again, so I'm giving this recipe 3 stars.

[Mimi Bobeck]

JenniferS - That's ok. I know you are from the midwest. This is a traditional German recipe. American cocoa is not as good quality as Europe, so that is probably why that happened. In Europe they cook the bean longer to get more of the chocolate flavour out and we don't add as much sugar. My experience here with American chocolate/cocoa is that it is more sugar than chocolate. Even the unsweetened brand, the cocoa is not as rich in chocolate flavour. Cocoa products are different here to accomodate American geographical tastes. But thank you for your feedback.

[evelyn/athens]

I used Van Houten's cocoa (a Dutch brand) and quite liked the results. I must say I didn't do the icing as it is VERY hot here and I knew it wouldn't set properly. The chocolate cookie was nice and my kids ate them up.