Chocolate Gingerbread Pretzels

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Gingerbread Pretzels

This recipe makes 40 pretzel servings

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Nutritional Info
Per pretzel: about -
cal 7777 cal
pro 1 g1g pro
total fat 3 g3g total fat
sat. fat 2 g2g sat. fat
carb 13 g13g carb
fibre 00 fibre
chol 11 mg11mg chol
sodium 48 mg48mg sodium
potassium 55 mg55mg potassium
% RDI: -
calcium 11 calcium
iron 44 iron
vit A 22 vit A
folate 66 folate
  • Preparation time: 10 minutes Chill: 1 hour
  • Total time : 12 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1 egg 1 egg
  • 1/4 cup fancy molasses 1/4 cup fancy molasses
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 1/4 cup cocoa powder 1/4 cup cocoa powder
  • 1 tsp ground ginger 1 tsp ground ginger
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp ground cloves 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
  • Glaze:
  • 1-1/2 cups icing sugar 1-1/2 cups icing sugar
  • 2 tbsp milk 2 tbsp milk
  • 1-1/2 tbsp water 1-1/2 tbsp water

Preparation

In large bowl, beat butter with sugar until fluffy; beat in egg and molasses.

In separate bowl, whisk flour, cocoa, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, using hands if necessary. Remove from bowl; wrap and refrigerate until firm, 1 hour.

Divide dough into quarters; roll each into 10-inch (25 cm) log. Cut 1 log into 1-inch (2.5 cm) thick slices. Roll each slice into 8-inch (20 cm) rope. Curve each to create horseshoe; cross ends over each other twice. Bring ends to curve to create pretzel; press down. Repeat with remaining logs.

Place pretzels, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until firm and darkened on bottoms, about 12 minutes. Let cool on pans on racks for 5 minutes.

Glaze: In bowl, mix together icing sugar, milk and water. Dip tops of warm pretzels into glaze. Let stand on racks until dry and cool, about 30 minutes, using spatula to loosen.

Source : Canadian Living Holiday Cookbook: Fall 2010

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