Chocolate Pretzels

These South Tyrolean pretzels pair perfectly with a South Tyrolean Goldmuskateller wine.

Chocolate Pretzels

Basic information

  • Preparation time: 01:00 h.
  • Persons: 6


    • 250 g butter
    • 200 g powdered sugar
    • 10 g vanilla sugar
    • 1 pinch grated lemon zest
    • 2 eggs
    • 250 g flour
    • 1 packet baking powder
    • 250 g almonds, grated
    • 250 g dark chocolate (couverture), grated
    • chocolate, for dipping



  • Knead together the softened butter, icing sugar, vanilla sugar, and lemon zest; add in the eggs one by one. 
  • Incorporate flour, sifted baking powder, almonds and dark chocolate into the butter mixture; knead into smooth dough. Let rest for about 30 minutes in the refrigerator.


  • On a floured work surface, roll out the dough into strands about 5 mm thick; cut into pieces about 10 cm in length and shape into pretzels.
  • Put the pretzels onto a lined baking sheet. Bake in the preheated oven.
  • Allow pretzels to cool; dip into melted chocolate. Let dry on baking paper.

Baking temperature: 180 degrees Celsius, cooking time: 5 minutes

A special tip:

For a decorative variation, dip the pretzels only halfway into the melted chocolate.

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