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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.
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