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Schokoladenpretzel (chocolate pretzels)

Preparation Time


Cooking Time

10 min


24 pretzels


  • For dough, mix ½ cup (125 ml) softened butter and ¼ cup (60 ml) sugar until light and fluffy.
  • Beat in 1 beaten egg, 1 tsp (5 ml) vanilla extract and ¼ cup (60ml) Nestlé IDEAL Evaporated Milk.
  • Sift ¼ cup (60ml) Nestlé Cocoa Powder and 2 cups (500 ml) flour.
  • Mix into butter mixture until thoroughly blended, adding more Nestlé IDEAL Evaporated Milk if dough is not coming together.
  • Chill dough until firm enough to handle (about 30 mins).
  • Preheat oven to 180˚ C.
  • Using 2 tsp (10ml) dough, roll a rope about 20 – 30 cm long between your hands.
  • To shape into a pretzel, make a loop about 4 cm in diameter by crossing the ends, leaving 2.5 cm tails.
  • Flip the loop down over the crossed ends. Press firmly into place.
  • Place pretzels on greased baking sheets and bake for about 10 minutes.
  • For the frosting, in a small bowl mix 2 Tbsp (30 ml) Nestlé Cocoa Powder and 1 ¼ cups (310 ml) icing sugar.
  • Gradually stir in 2 Tbsp (30 ml) melted butter and ½ tsp (2.5 ml) vanilla extract.
  • If frosting is too thick, thin with a little Nestlé IDEAL Evaporated Milk.
  • When pretzels come out of the oven, place on a cooling rack and brush or drizzle with frosting. Set aside to cool.
  • When pretzels are cool, dust with icing sugar.