Ingredients:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 1 teaspoon (5ml) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast (one packet)
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 2 tablespoons (30ml) vegetable oil, plus more for greasing
- 1/4 cup (60ml) baking soda
- 8 cups (1.9 liters) water (for the boiling bath)
- Coarse sea salt, for sprinkling
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 teaspoon (5ml) vanilla extract
- 1 ¼ cups (156g) all-purpose flour, heat-treated (see Tips & Tricks)
- ¼ teaspoon (1.5g) salt
- ½ cup (85g) semi-sweet chocolate chips
Instructions:
- Combine warm water, sugar, and yeast in a bowl. Let stand until foamy.
- In a stand mixer or large bowl, combine the yeast mixture, flour, salt, and oil. Knead until a smooth, elastic dough forms.
- Cover the dough and let it rise in a warm place until doubled in size.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla. Gradually add the heat-treated flour and salt until combined. Stir in chocolate chips.
- Punch down the risen dough and divide it in half. Roll out one half into a thin rectangle. Spread half of the cookie dough filling evenly over the dough. Roll the dough tightly into a log and slice into bite-sized pieces. Repeat with the remaining dough and filling.
- Bring water and baking soda to a boil in a large pot. Drop the pretzel bites into the boiling water, a few at a time. Boil for 30 seconds per side.
- Transfer the boiled bites to a prepared baking sheet. Sprinkle with coarse sea salt. Bake until golden brown.
- Let the pretzel bites cool slightly on the baking sheet before serving.