Chocolate Chip Cookie Stuffed Soft Pretzels.
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon honey or brown sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/2 cup (1 stick) unsalted butter melted
- 1 1/2 teaspoons kosher salt
- 4 1/2 cups to 5 all-purpose flour
- 1 egg, beaten
- coarse sea salt, for sprinkling
- 1 cup (2 sticks) salted butter, at room temperature
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
Shop ingredients
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Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- 2. Add the melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
- 3. Meanwhile, make the cookie dough. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips.
- 4. Preheat the oven to 425 degrees F. Fill a large bowl with warm water.
- 5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread about 1 1/2-2 tablespoons cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together. Very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).
- 6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Add 2 tablespoons baking soda to the bowl of warm water. Submerge the pretzels in the water, 2 at a time for 30 seconds. Remove and transfer to a parchment paper lined baking sheet, placing 4 pretzels on each baking sheet. Brush the tops with the beaten egg wash and season liberally with salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
- 7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 5 minutes.
Source
Original recipe: View Original