Chocolate-Glazed Soft Pretzel Bites

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Chocolate-Glazed Soft Pretzel Bites
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. Though it might be tempting to make extra pretzels in order to have leftovers, pretzels are really best eaten the same day, so be sure not to overdo it!
Servings
4 servings 16 pretzel
Ingredients
  • 2 tablespoons baking soda
  • 8 ounces whole wheat pizza dough (no more than 3 grams of fat per 2-ounce serving), fresh or frozen and defrosted
  • 1 tablespoon + 1 teaspoon chocolate "fudge" sauce see below
  • sea salt to taste
Servings
4 servings 16 pretzel
Ingredients
  • 2 tablespoons baking soda
  • 8 ounces whole wheat pizza dough (no more than 3 grams of fat per 2-ounce serving), fresh or frozen and defrosted
  • 1 tablespoon + 1 teaspoon chocolate "fudge" sauce see below
  • sea salt to taste
Instructions
  1. 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 the pot over high heat and bring the water to a boil. Using a sharp knife or pastry cutter, cut the dough into 2 equal portions. Remove one of the portions to a cutting board. Roll the dough into a 20"-long rope. Cut the rope into 8 equal pieces. Repeat the process with the remaining dough, leaving you with 16 dough pieces. Add the pieces to the water in a single layer, working in batches if necessary, and boil them for 1 to 2 minutes, or until they float. Using a slotted spoon to drain off any excess water, remove the boiled dough pieces to the prepared baking sheet in a single layer, so they do not touch. Bake the pretzels for 10 to 12 minutes, or until lightly browned. Let them 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 them on a serving platter and serve immediately.
Recipe Notes

Makes 16
Per serving (4 pretzels): 144 calories, 4 g protein, 28 g carbohydrates
(4 g sugar), 2 g fat, trace saturated fat, 0 mg cholesterol, 3 g fiber, 127 sodium

Recipe Credit: 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. Available wherever books are sold. www.devinalexander.com

Photo Credit: Mitch Mandel

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