Ingredients:

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1/4 cup baking soda
  • 1/4 cup coarse pretzel salt
  • 12 oz dark chocolate wafers
  • 1 tbsp coconut oil
  • 4 oz white chocolate melting wafers

Instructions:

  1. Combine warm water, brown sugar, and active dry yeast in a bowl and let sit for 5 minutes until foamy.
  2. Stir in melted butter and salt, then gradually add flour. Knead by hand or mixer until the dough is smooth and slightly tacky.
  3. Place dough in a lightly oiled bowl, cover, and let rest in a warm spot until it has doubled in size (approximately 60 minutes).
  4. Divide the dough into 24 equal pieces and roll each into a 9-inch rod, roughly 1/4-inch thick.
  5. Bring water and baking soda to a rolling boil. Boil rods in batches of 3-4 for 30 seconds each.
  6. Remove rods with a slotted spoon, place on parchment paper, and immediately sprinkle with coarse pretzel salt.
  7. Bake in a preheated oven at 425°F (218°C) for 10-12 minutes until the crust is deep mahogany brown.
  8. Microwave dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
  9. Pour melted dark chocolate into a tall glass. Dip cooled rods vertically, rotating slightly, and lift slowly.
  10. Melt white chocolate and pipe football laces onto the set dark chocolate coating.