Adding a sprinkle of sea salt to chocolate has emerged as a trend in recent years, and it doesn’t surprise me — it’s such a delicious way to satisfy sweet and salty cravings at once.
Whole wheat pizza dough provides a great base for these everyone-friendly bites topped with a mouthwatering glaze. Pretzels are really best eaten the same day, so be sure not to overdo it on a double batch.
Chocolate-Glazed Soft Pretzel Bites
Boiled-then-baked whole wheat pretzel bites finished with chocolate fudge sauce and a pinch of sea salt.
Ingredients
Method
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Add enough water to a large soup pot so it’s one-quarter full. Add the baking soda. Place over high heat and bring to a boil.
- Using a sharp knife or pastry cutter, cut the dough into 2 equal portions. Roll one portion into a 20″-long rope. Cut the rope into 8 equal pieces. Repeat with the remaining dough, for 16 dough pieces total.
- Add the pieces to the boiling water in a single layer, working in batches if necessary, and boil for 1 to 2 minutes, or until they float. Using a slotted spoon, remove the boiled dough pieces to the prepared baking sheet in a single layer, so they do not touch.
- Bake for 10 to 12 minutes, or until lightly browned. Let cool for 2 to 3 minutes, then spread 1/4 teaspoon fudge sauce over the top of each pretzel bite. Sprinkle each with a few crystals of salt, or to taste. Arrange on a serving platter and serve immediately.
Notes
Makes 16 pretzel bites.
Per serving (4 pretzels): 144 calories, 4g protein, 28g carbohydrates (4g sugar), 2g fat, trace saturated fat, 0mg cholesterol, 3g fiber, 127mg sodium.
Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander © 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Photo credit: Mitch Mandel.
This recipe uses Chocolate “Fudge” Sauce — get the full recipe here.