Giant Pretzel with Cookie Filling

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 20
Calories 325, total fat 14 G., saturated fats 7 G., proteins 5 G., carbohydrates 47 G., fiber 2 G., cholesterol 28 mg, sodium 345 mg, sugar 19 G.

This giant pretzel with a sweet filling will slightly baffle your guests, as it looks like a real German pretzel but tastes like dessert! It's made with store-bought pizza dough, and for the filling, mix up a simple, eggless chocolate chip cookie dough (everyone loves a good cookie dough, right?). A few minutes before baking, coat the pretzel with a baking soda solution, which imparts the characteristic pretzel flavor and turns it a deliciously brown color. Instead of coarse salt, sprinkle the pretzel with pearl sugar (available at candy stores or online). A great treat for fun parties!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie dough and pretzel

1 cup light brown sugar
165 g unsalted butter, room temperature
1 tsp vanilla extract
0.5 tsp coarse salt
1.5 cups premium flour
1/4 cup milk
1.5 tbsp. semi-sweet chocolate mini granules
2 packages of 400g chilled pizza dough
1 large egg, lightly beaten

Topping

1.5 tsp of baking soda
Pearl sugar, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: brown sugar, butter, vanilla extract, premium flour, milk, chocolate chips (granules), semi-sweet chocolate, yeast dough, eggs

Cooking the dish according to the recipe:

Cookie Dough and Pretzel:

Preheat oven to 350°F (175°C) and spray a baking sheet with cooking spray.
In a large bowl, beat the brown sugar, butter, vanilla extract, and salt with a mixer on low speed until smooth. Increase the mixer speed to medium and beat until light and fluffy, about 3 minutes.

Reduce mixer speed to low, add flour, and beat until fully combined, about 30 seconds. Add milk, increase speed to medium, and beat until creamy, about 30 seconds. Add chocolate chips, mix, and set the dough aside.
Unfold the pizza dough sheets and stack them. Using a rolling pin, roll the dough into a 90 x 12 cm (36 x 5.5 in) sheet. Line the cookie dough in a straight line down the center of the dough and brush one long edge with egg wash. Fold the dough in half lengthwise. Pinch the edges in the center to seal the filling. Using your hands, roll and stretch the dough into a 150 cm (59 in) rope. Form the dough into a giant pretzel and place on the prepared baking sheet. Bake until the dough is almost cooked through and the pretzel is golden brown, about 35 minutes.
Topping:

Dissolve baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush the entire surface with the solution, then brush with a thin layer of beaten egg and sprinkle with pearl sugar. Return the pretzel to the oven and continue baking until crisp and dark, another 8 minutes. Let cool for 5 minutes and serve.