These Candied Pretzels are the perfect blend of sweet and salty, offering a delightful crunch in every bite. With just 20 minutes from start to finish, they’re a quick treat that feels indulgent yet effortless. The caramelized sugar coating creates a glossy, irresistible shell, while the pretzels inside stay perfectly crisp. A hint of vanilla adds warmth, making these a crowd-pleaser for any occasion.
Whether you’re hosting a party or need a satisfying snack, these pretzels deliver a balance of flavors and textures that’s hard to resist. The golden, sugary glaze pairs beautifully with the pretzel’s savory base, creating a treat that’s both comforting and exciting. Easy to make and even easier to enjoy, they’re sure to become a favorite in your recipe collection.
What You’ll Need
- 3 cups (225 g) small twisted pretzels (heaping)
- 4 Tablespoons (57 g) unsalted butter, melted
- ½ teaspoon vanilla extract
- ½ cup (100 g) granulated sugar
- 2 teaspoons cocoa powder
- ⅛ teaspoon cinnamon
- ¼ teaspoon flaky sea salt
- 1 cup (140 g) dark chocolate melting wafers (or semisweet chocolate chips, but note: chocolate chips take longer to harden and may melt in your hands)
How to Make Candied Pretzels
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
- In a large bowl, combine the melted butter and vanilla extract.
- Add the pretzels to the bowl and toss until they are evenly coated with the butter mixture.
- In a separate bowl, whisk together the sugar, cocoa powder, cinnamon, and salt.
- Reserve 2 Tablespoons of the sugar mixture and set aside. Sprinkle the remaining sugar mixture over the pretzels, using a spatula to turn the pretzels until they are fully coated and the butter is absorbed.
- Pour the pretzels onto the prepared baking sheet and spread them into an even layer. Sprinkle the reserved 2 Tablespoons of sugar mixture over the top.
- Bake at 350°F (175°C) for 5 minutes. Remove from the oven and reduce the oven temperature to 300°F (150°C).
- Use a spatula to turn/flip the pretzels to prevent burning, then return them to the oven.
- Bake for another 5 minutes, remove from the oven, stir the pretzels once more, and bake for a final 5 minutes (still at 300°F/150°C).
- Remove the pretzels from the oven and let them cool for at least 15 minutes before drizzling with melted dark chocolate.
- Allow the chocolate to harden, then enjoy your delicious candied pretzels!
Sweet & Savory Serving Ideas
These candied pretzels are perfect as a snack, dessert, or party treat! Serve them in a bowl for easy munching or package them in small bags as edible party favors. For a fun twist, pair them with a scoop of vanilla ice cream or crumble them over a chocolate mousse for added crunch.
Storage Tips for Maximum Freshness
Store your candied pretzels in an airtight container at room temperature for up to 1 week. To prevent the chocolate from melting, keep them in a cool, dry place. If you’re making them ahead of time, wait to drizzle the chocolate until just before serving for the best texture.
Recipe Variations to Try
Switch up the flavors by using white chocolate or peanut butter chips instead of dark chocolate. For a nutty twist, add ½ cup of chopped almonds or pecans to the sugar mixture. You can also experiment with spices like nutmeg or cardamom for a unique flavor profile.
Time-Saving Tips for Busy Bakers
To speed up the process, use pre-melted chocolate wafers or microwave chocolate chips in 15-second intervals until smooth. If you’re short on time, skip the flipping step during baking—just keep a close eye on the pretzels to avoid burning.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to avoid an overly salty taste.
Can I make these gluten-free?
Absolutely! Just swap the pretzels for a gluten-free version.
Why reduce the oven temperature?
Lowering the heat ensures the pretzels crisp up without burning the sugar coating.
Candied Pretzels
Ingredients
- 3 cups small twisted pretzels heaping
- 4 Tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 2 teaspoons cocoa powder
- ⅛ teaspoon cinnamon
- ¼ teaspoon flaky sea salt
- 1 cup dark chocolate melting wafers ** or semisweet chocolate chips, but if you use chocolate chips it will take longer for the chocolate to re-harden and it is apt to melt in your hands.
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine melted butter and vanilla extract.
- Add pretzels to the bowl and toss until all pretzels are coated with butter.
- In a separate bowl, whisk together sugar, cocoa powder, cinnamon and salt.
- Reserve 2 Tablespoons of your sugar mixture and set aside. Sprinkle the remaining sugar mixture over the pretzels, using a spatula to turn the pretzels until all are coated with sugar mixture and the butter is absorbed.
- Pour contents of bowl onto prepared baking sheet and spread the pretzels in an even layer. Evenly sprinkle the reserved 2 Tbsp of sugar mixture over the pretzels.
- Bake on 350F (175C) for 5 minutes. Remove from oven and reduce oven temperature to 300F (150C). Turn/flip pretzels with a spatula so that they do not burn, and return to oven.
- Bake for 5 minutes, remove from oven, stir pretzels once more and bake for another 5 minutes (still on 300F/150C).
- Remove pretzels fro oven and allow them to cool at least 15 minutes before drizzling with chocolate.
- Allow chocolate to harden then enjoy!