Category: Baking

Yield: 20 pretzels

Ingredients:

Soft Pretzel Ingredients:

• 4 lbs lean bread dough or pizza dough, room temperature
• 904 g cold water
• 30 g food-grade lye
• pretzel or flaky salt

Cookie Dough Ingredients:

• 100 g granulated sugar
• 105 g light brown sugar
• 135 g Once Again Creamy Peanut Butter, unsweetened
• 114 g unsalted butter, room temperature
• 2 g fine sea salt
• 50 g egg, room temperature
• 150 g all-purpose flour
• 4.5 g baking soda
• 2 g baking powder
• 100 g chopped milk chocolate

Directions:

• Shape and Proof Pretzels: Dive dough into 90 gram pieces. Roll each piece of dough into a 28” rope. Shape pretzels. Proof on silicone or greased parchment-lined trays until visibly puffy, but not necessarily doubled in size.
• Make the Cookie Dough: Beat sugars, peanut butter, butter, salt and egg with a paddle attachment in a planetary mixer on medium-low speed until fully combined. Stop the mixer to add flour, baking soda and baking powder. Mix on medium-low speed to combine. Stop mixer to add chocolate and mix on low speed until incorporated.
• Prepare and Bake the Pretzels: Prepare lye bath with proper safety equipment. Combine cold water and lye. Stir until completely dissolved. Submerge each proofed pretzel for 15-20 seconds into the lye solution. Tap off excess water before placing back on the tray. Immediately sprinkle with desired salt. Fill each pretzel cavity with roughly 6-8 grams of cookie dough. Make sure to flatten and press the dough to fill the entire space. Bake at 400 °F for 14-16 minutes.