| Ingredient | Quantity |
|---|---|
| All-purpose flour | 4 cups |
| Active dry yeast | 1 packet (2 1/4 teaspoons) |
| Salt | 1 teaspoon |
| Granulated sugar | 1 tablespoon |
| Warm water (110°F or 45°C) | 1 1/4 cups |
| Unsalted butter (melted) | 2 tablespoons |
For the Cookie Filling:
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | 1/2 cup |
| Light brown sugar (packed) | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 1/4 cups |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Chocolate chips | 3/4 cup |
For the Baking Soda Bath:
| Ingredient | Quantity |
|---|---|
| Baking soda | 1/2 cup |
| Water | 8 cups |
For Topping:
| Ingredient | Quantity |
|---|---|
| Egg (beaten) | 1 |
| Coarse sea salt | For sprinkling |
Instructions:
Prepare Cookie Filling:
- Cream butter and sugars until light and fluffy.
- Add egg and vanilla extract.
- Stir in flour, baking soda, salt, and chocolate chips.
- Scoop small spoonfuls of cookie dough and place on a baking sheet. Freeze for 30 minutes.
Make Pretzel Dough:
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes, or until mixture becomes foamy.
- Add melted butter, flour, and salt. Knead dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Assemble Pretzels:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down risen dough and divide into 8 equal portions
- Flatten each portion of dough into a disk. Place a frozen cookie dough ball in the center of each disk and wrap dough around it, pinching edges to seal.
- Roll each stuffed dough ball into a pretzel shape.
Baking Soda Bath:
- In a large pot, bring water and baking soda to a boil.
- Carefully drop each pretzel into boiling water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet.
Bake Pretzels:
- Brush pretzels with beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes, or until golden brown.
Serve: Let pretzels cool slightly before serving. Enjoy warm for the best gooey cookie center
