Chocolate Pretzels (Schokoladebrezeln)

• 1 34 cups all-purpose flour
• 13 cup unsweetened cocoa powder, plus
• 1 tablespoon unsweetened cocoa powder
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 34 cup butter, softened plus
• 2 tablespoons butter
• 1 cup granulated sugar
• 2 teaspoons instant coffee powder
• 1 egg
• 1 teaspoon vanilla extract
• 1 egg white, beaten with
• 2 tablespoons water, for glaze
• 14 cup coarse decorator sugar

1. In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside.
2. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy.
3. Blend in egg and vanilla.
4. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
5. Form dough into a log 11 inches long and 2 inches in diameter.
6. Wrap in waxed paper; refrigerate 1 hour or until firm.
7. Preheat oven to 350 degrees farenheit.
8. Grease 3 large baking sheets.
9. On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices.
10. Refrigerate half the slices.
11. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter.
12. Shape each rope into a pretzel.
13. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding.
14. transfer, transfer, transfer!
15. otherwise your pretzels will stick to the baking sheet).
16. Brush pretzels with egg glaze; sprinkle with coarse sugar.
17. Bake 8 to 11 minutes, or until firm to the touch.
18. Cool on racks.
19. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.

flour, cocoa, cocoa, salt, ground cinnamon, butter, butter, sugar, coffee powder, egg, vanilla, egg, water, sugar

Taken from www.food.com/recipe/chocolate-pretzels-schokoladebrezeln-191500 (may not work)