Salted Caramel and Chocolate Pretzel Dippers

What's yummier than homemade pretzel sticks dipped in caramel and different types of chocolate?


  • 3 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup warm water
  • Cooking spray or vegetable oil
  • 8 cups water
  • 1/2 cup baked soda
  • 1/4 cup packed light brown sugar
  • 1 large egg whisked with 1 tablespoon water, for egg wash
  • 2 tablespoons pretzel salt or coarse sea salt
  • Melted Chocolate, white and dark
  • Melted caramels


  1. Begin by stirring the flours, yeast, brown sugar, and salt together in a large bowl, then stir in the warm water until a dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes.
  2. Grease a large clean bowl lightly with vegetable oil. Place the dough ball in the bowl and cover with plastic wrap. Let rise in a warm place for 2 hours, until doubled in size. Line 2 baking sheets with parchment paper.
  3. Transfer the dough to a clean, unfloured surface and divide into 48 pieces. Roll each piece into a rope about 9 inches long. Line up the ropes on the baking sheets and cover loosely with plastic wrap. Let rise for another 30 minutes.
  4. Preheat the oven to 375˚F and prepare the poaching liquid. Bring the 8 cups water to a simmer in a large pot over medium heat. Add the baking soda and brown sugar and stir until dissolved. The water will foam slightly.
  5. Gently drop the dough ropes into the simmering water, a few at a time, and poach for 15 seconds. Remove the ropes gently using tongs and return them to the baking sheets. Brush with the egg wash and sprinkle with the pretzel salt or sea salt.
  6. Bake for 30 to 35 minutes, until fully hardened, dark brown, and glossy, checking every few minutes after a half hour; switch the sheets between top and bottom racks halfway through. Transfer the baked pretzels to a wire rack and let cool completely. Dip or drizzle with your desired toppings, melted chocolate or caramel.