A generous sprinkle of coarse sanding sugar is the only embellishment on these sweet versions of the salty snack.
Recipe information
Yield
makes 2 dozen
Ingredients
Preparation
Step 1
Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved.
Step 2
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
Step 3
Preheat oven to 325°F. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Form each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.
Step 4
Whisk egg yolk with water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks. Pretzels can be stored in airtight containers at room temperature up to 1 week.
