Approximately 65 pieces

For the dough:
250 g wheat flour
* 2 * level tsp Dr. Oetker Dr. Oetker Backin 1 pack vanilla sugar
* 250 g fat quark
* 200 g soft butter

For the cast:
300g plain chocolate (minimum 50% cocoa content)
* 50 g coconut oil

For topping:
small, colorful sprinkles

Method:
mix the dough for flour and baking powder into a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured surface until smooth.

Roll out the dough on lightly floured surface about ½ inch thick, beat each other several times over and roll out again. The procedure for 1 - to 2-times repeated. Then the dough in cling film wrapped for 6-8 hours, preferably overnight in the refrigerator place.

Preheat the oven. Top and bottom heat: 200-220 ° C, hot air: 180-200 ° C.

the dough about ½ inch thick sheet into a rectangle (about 44 x 30 cm).

The dough sheet using a ruler or a wooden cutting board cut into strips (each ½ x 22 cm). The dough pretzels to wrap and place (covered with parchment paper) onto baking sheets.

the baking sheets in succession move (along with hot air) in the preheated oven. The pretzels 12-15 minutes per baking sheet .

the pretzels with the baking paper from the baking sheets to cool on cake racks and pull can.

break for the cast, the chocolate into pieces and melt with the coconut oil in a small saucepan over low heat in a water bath under stirring. The pretzels in dip casting, place on baking sheet and sprinkle with sugar pearls. The cast can be determined.

Hint:
If the dough is too wet, you work at something more flour. The dough is not very sweet. The sweetness needed to get the pretzels with the font and sprinkles.

Colorful pretzels Recipe