Chocolate Nutty Pretzels

Makes 12-15 medium pretzels


1 New York style pretzel dough recipe
Coarse sugar
12 ounces bittersweet dark chocolate
1 teaspoon vanilla
1 cup nuts and/or seeds (hazelnuts, pecans, walnuts, pumpkin seeds, flax seeds or any combination of)
Maldon Salt


Follow the recipe for the pretzels with one exception, before baking sprinkle with coarse sugar instead of pretzel salt. In a double boiler (sauce pan with water simmering with a metal bowl atop) place chocolate and vanilla and melt until chocolate is creamy. Place the nuts in a medium bowl. Get a few baking sheets and line them with parchment paper. Dip half the pretzel in the chocolate, using a spoon to help coat if you need to. After the entire side (just one half) is covered let drain a bit over the chocolate so that all excess chocolate is dripped off. Dip the chocolate side in the nuts and again use another spoon to help coat with the desired level of nuts. Place on the lined baking sheet, fill in the blank spots with more nuts by hand as needed. Sprinkle with maldon salt. Do not refrigerate, the pretzels taste better when softer, so let chocolate set up slowly and keep in a cool not hot place.