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Prep 30min
Total60min
Servings10
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Ingredients
4 1/2
cups flour
1 1/2
cups water
1/2
cups brown sugar
2
teaspoons salt
3
tablespoons butter (melted)
1
package active dry yeast
Pretzel salt
1 1/2
quarts caramel swirl ice cream
Egg
1/2
cup baking soda
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Steps
1
Warm the water in the microwave to about 110°F. Add the sugar, water, and yeast and allow to sit for about 10 minutes until bubbly.
2
Mix in the flour and melted butter and knead for at least 7 minutes until the dough is soft, smooth, and not sticky.
3
Allow to rest an hour for dough to double in size.
4
Roll out the dough into logs about a half inch thick and 15 inches long. Fold into pretzels.
5
Bring about 15 cups of water to a boil and add in the baking soda. Dip the pretzels into the boiling water for about 1 minute each. Whisk the egg with an equal amount of water. Brush the pretzels with the egg wash and sprinkle with the pretzel salt. Bake at 425°F for about 15 minutes.
6
Allow the pretzels to cool fully, then cut in half the long way.
7
Place the pretzels into the freezer for about 30 minutes before filling. Fill pretzels with one scoop of caramel swirl ice cream and press down to smoosh.
8
Store in the freezer until it's time to serve, but ideally, you want to serve them within a few hours of making them, or the pretzels will get too hard.
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No nutrition information available for this recipe
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