- For the vanilla glaze:
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon vanilla bean paste
- 3 1/2 cups warm water, divided
- 2 tablespoons sugar
- 1 package active dry yeast
- 1/2 cup butter, melted
- 1 1/2 teaspoons salt
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups chocolate chip cookie dough
- 1 large egg, beaten
- 2 tablespoons pretzel salt
- In a medium bowl, combine milk, powdered sugar, vanilla and vanilla bean. Mix until smooth, runny, and easily pourable for covering the pretzels. Set aside.
- In the bowl of a stand mixer fitted with the dough hook attachment, add 1 1/2 cups warm water, sugar, yeast and melted butter, and mix until combined. Let sit for 4 minutes until foamy.
- Add flour and salt, and knead until dough is smooth and doesn’t stick to the sides of the bowl. Remove from the bowl and form into a ball. Place in an oiled bowl and cover with plastic wrap. Let rise until dough has doubled in size, approximately 1 hour.
- Form and bake the pretzels: Preheat oven to 425 degrees. Line two baking sheets with silicon baking mats.
- In a medium bowl, mix remaining warm water with baking soda. Set aside.
- Divide proofed dough into 8 pieces. Divide cookie dough into 8 even pieces and roll out into logs. Refrigerate until needed.
- Roll each pretzel piece into a rectangle, approximately 12 by 3 inches. Place a piece of cookie dough in the center of each pretzel rectangle. Roll pretzel dough over cookie dough to cover completely. Pinch seams to seal and form into a pretzel shape. Dip into baking soda and water mixture, and place on baking sheet.
- Brush the tops of each pretzel with beaten egg. Bake for 15 to 20 minutes until golden. Place on a cooling rack over a baking sheet. Pour vanilla glaze over pretzels and top with salt. Serve once set. Pretzels taste best when eaten the same day.