Best Giant Cookie Dough Stuffed Pretzel Recipes

LARGE SOFT PRETZELS (QUICK)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
• Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
• Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

STUFFED PRETZEL COOKIES (PREZOOKIE)

Steps:

• Preheat the oven to 375 degrees F.
• Roll the pizza dough into a 14-by-16-inch rectangle. With the longer side facing you, cut the dough into 3 even pieces horizontally. Sprinkle the chocolate chips, brown sugar and cinnamon evenly over each piece of dough, leaving a 1/2-inch border around the edges. Roll each piece of dough into a long tube and pinch along the seam to seal. Twist into a pretzel shape and place on a parchment-lined baking sheet. Repeat with the remaining 2 pieces of dough.
• Brush each pretzel with the egg yolk. Sprinkle evenly with the salt. Bake until golden brown, about 25 minutes.

GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
• Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
• Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
• Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
• Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
• Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
• Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
• Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
• Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
• Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
• Bake for 25-30 minutes, or until golden brown.
• Cool for 10 minutes, then brush with melted butter before serving.
• Enjoy!

GIANT CHEESE-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

GIANT PRETZEL

Steps:

• Let 2 pounds of pizza dough come to room temperature (this might take up to 2 hours). Roll and stretch into a 5-foot rope, then form into a U shape on a parchment-lined baking sheet, letting the ends hang over the side. Lift the ends and twist them twice, then press the ends down to make a pretzel shape. Brush with beaten egg, sprinkle with coarse salt and bake at 450 degrees F until golden brown, about 30 minutes. Let cool completely, then split in half and fill with pub cheese.

SOFT GIANT PRETZELS

Steps:

• In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.