Giant Pretzel with Cookie Filling

Ingredients:

Cookie dough and pretzel

• 1 cup light brown sugar
• 165 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 1.5 cups premium flour
• 1/4 cup milk
• 1.5 tbsp. semi-sweet chocolate mini granules
• 2 packages of 400g chilled pizza dough
• 1 large egg, lightly beaten

Topping

• 1.5 tsp of baking soda
• Pearl sugar, for sprinkling

Preparation:

1. Cookie Dough and Pretzel:

   
   Preheat oven to 350°F (175°C) and spray a baking sheet with cooking spray.
   
2. In a large bowl, beat the brown sugar, butter, vanilla extract, and salt with a mixer on low speed until smooth. Increase the mixer speed to medium and beat until light and fluffy, about 3 minutes.
3. Reduce mixer speed to low, add flour, and beat until fully combined, about 30 seconds. Add milk, increase speed to medium, and beat until creamy, about 30 seconds. Add chocolate chips, mix, and set the dough aside.
4. Unfold the pizza dough sheets and stack them. Using a rolling pin, roll the dough into a 90 x 12 cm (36 x 5.5 in) sheet. Line the cookie dough in a straight line down the center of the dough and brush one long edge with egg wash. Fold the dough in half lengthwise. Pinch the edges in the center to seal the filling. Using your hands, roll and stretch the dough into a 150 cm (59 in) rope. Form the dough into a giant pretzel and place on the prepared baking sheet. Bake until the dough is almost cooked through and the pretzel is golden brown, about 35 minutes.

5. Topping:

   
   Dissolve baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush the entire surface with the solution, then brush with a thin layer of beaten egg and sprinkle with pearl sugar. Return the pretzel to the oven and continue baking until crisp and dark, another 8 minutes. Let cool for 5 minutes and serve.