Vanilla Pretzel Cookies Food

VANILLA PRETZEL COOKIES

Steps:

• Place the egg in a small saucepan and cover with water. Bring to a boil over high heat then remove from the heat, cover and rest for 10 minutes. Fill a small bowl with ice water and set aside. Remove the egg from the pan and place in the ice water bath. Allow the egg to cool for 5 minutes. Crack and remove the peel. Remove the yolk and discard the white. Press the yolk through a fine-mesh strainer into the bowl of a stand mixer.
• Fit the stand mixer with the paddle attachment. Add the butter, granulated sugar, and salt to the cooked egg yolk. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and beat for another minute.
• With the mixer on low speed, add the vanilla bean paste and mix until blended. Add the flour and mix on low speed just until combined. With a rubber spatula, press the dough together in a cohesive mass.
• Divide the dough in half and roll each piece into a log 6-inches long. The diameter should be about 1 3/4 inches. Wrap each log in parchment paper and twist the ends to seal. Chill the dough for 30 minutes. The dough will not be hard but firm enough to handle without being sticky.
• Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
• Using a large thin knife (chef's knife), slice the dough into 1/4 inch thick rounds. Separate each of the rounds on the parchment paper. Roll each disc of dough into a ball, then roll into 6 inch long ropes. Form each rope into the pretzel shape and place 1 inch apart on the prepared baking sheet. Using a pastry brush, gently brush the egg white mixture over the tops of each cookie, then sprinkle with the coarse sugar.
• Bake for 15 minutes or until the centers are pale golden brown and the edges slightly darker. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool (or if using a rimless baking sheet, slide the parchment with cookies onto the cooling rack) Store cookies in an airtight container for up to 1 week.

M&M PRETZEL COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, milk and cocoa. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats; let stand 5 minutes to cool. Fold in pretzels and M&M's. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.

LOADED-UP PRETZEL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
• Add the eggs, 1 at a time, beating to incorporate before adding the next.
• Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
• Add the pretzels to a zip-top bag and crush with a rolling pin.
• Fold in the chocolate chips and crushed pretzels until evenly combined.
• Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
• Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
• Bake for 8-10 minutes, then remove from the oven.
• While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
• Enjoy!