To shape the pretzels: Working with one piece of dough at a time, roll it into an 18” to 22”-long rope.
Shape each piece into a rough log, cover, and let rest for about 20 minutes this rest will make the pretzels easier to shape. Gently deflate the dough and divide it into 10 pieces each will weigh about 100g. Re-cover the bowl, and let the dough rise for another 45 minutes. This process, which helps develop the dough, is called a fold. Turn the bowl 90° and repeat repeat twice more (for a total of four times), turning the bowl 90° each time. Bring the dough up from the bottom of the bowl and fold it over on top of itself. Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.Ĭover the bowl with plastic wrap or a reusable cover and allow it to rise for 45 minutes. Mix and knead to make a supple, elastic dough. Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. I promise you that.To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. That is what you will want to do with these Sea Salt Butterscotch Pretzel Cookies. Remove from oven and let sit for a few minutes before devouring them. Here are a few of my favorite tools in the kitchen - Medium Cookie Scoop and silicone baking sheets are a must.īake until the cookies start to become slightly golden brown on the edges, so you get those crisp edges but still look a little underdone in the center. Wait for 15 - 20 minutes at the very least.Īfter the dough is nice and chilled, drop the dough onto parchment or silpat lined baking sheets. If you want to go the lazy route (I am not judging), tightly cover the pan and place in the refrigerator to chill. Is chilling ever a bad thing? The answer is always no. It may taste heavenly but not the look we are going for.Īfter the Sea Salt Butterscotch Pretzel Cookie dough has been made and you have stopped sneaking tastes from the pan (I see you) then wrap it in saran wrap and place the dough in the refrigerator to chill. If it's crazy hot, you are going to end up with melted swirls of butterscotch and chocolate throughout your cookie. This is when you want to ensure that your dough is at room temp.
The dry ingredients are next and then the GOOD stuff - the butterscotch chips, chocolate chips, and chopped salty pretzels. If it isn't smooth like butter, add the egg, egg yolk, and vanilla and keep on stirring. This is when your muscles come in! Stir vigorously with a wooden spoon until the mixture becomes velvety smooth. The brown sugar and sugar is added to the melted butter. This is to ensure that you don't end up with scrambled eggs! Adding eggs to hot butter is rarely ever a good idea when making cookie dough. This Sea Salt Butterscotch Pretzel Cookie uses melted brown butter that is cooled for about 20-25 minutes before adding the rest of the ingredients. Instead, I cook it long enough for the butter to melt and to develop some richness.
I have found that I don't cook it long enough to get to that super deep color because by then you have lost a lot of the moisture. You want it to have time to develop those deep caramel flavors yet, you don't want to let too much moisture evaporate from the butter. The method completely changed the flavor of the cookie. It tasted like such a richer and more decadent cookie without adding a ridiculous amount of brown sugar and butter. What I wasn't prepared for was the toffee and caramel notes in the cookie that came with just one simple step - browning the butter. Cookie dough made in one saucepan sounded like the most genius idea. I made cookies all of the time but didn't own a Kitchenaid at the time. We were living in the very first home we built and had two young kids. I remember the very first time I tried to make cookies with brown butter. I mean.the crunchy pretzels put these over the top. It is the epitome of a sweet and salty cookie. Sea Salt Butterscotch Pretzel Cookies made with brown butter, sweet butterscotch chips, semi-sweet chocolate chips, and salty pretzel pieces.