Chocolate Gingerbread Pretzels Chocolate Gingerbread Pretzels

Author: Canadian Living

  • Portion size 40 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




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.

Nutritional facts Per pretzel: about

  • Sodium 48 mg
  • Protein 1 g
  • Calories 77.0
  • Total fat 3 g
  • Potassium 55 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 2.0
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Chocolate Gingerbread Pretzels