Are you in need of another way to use up some of your sourdough discard? Well then, I’ve got you covered! For this salted caramel pretzel cookies recipe, you will learn how to make some delicious soft baked cookies. This recipe is prefect for holidays, potlucks, work meetings, etc. In fact, my family loved them, and I’m sure yours will too.
What Do Salted Caramel Pretzel Cookies Taste like?
These cookies are, of course, salty and sweet. They are soft and light with lots of flavor in every bite.
Can I Make the Dough and Freeze It?
Yes, you can save and freeze the dough for about two months. Thawing and then baking within these two months will ensure that you get the best quality cookies.
How Long Will the Salted Caramel Pretzel Cookies Take to Make?
These cookies can take anywhere from about two hours to twelve hours or more to make. The reason for the drastically different times is because these cookies need to sit at least an hour after they are mixed to become easier to work with. Additionally, some people may want to ferment these cookies, so that takes more time as well.
I would also like to add that my favorite thing to do to ensure fermentation with the cookies, is to make the dough the night before and stick it in the fridge overnight. Once it’s the next day, and twelve hours have passed, I then scoop the cookies onto cookie sheets and stick them in the oven. This method works well for me because I can focus on making the dough when I’m not busy with chasing a toddler around.
What Kind of Caramel Should I Use?
I was able to buy some caramel bites, round little caramel balls, at my local grocery store. I found these Kraft Caramel Bits in the same section as the chocolate that you use for baking. Additionally, you could use caramel that’s individually wrapped. These individually wrapped caramels are bigger, so you may have more caramel in each bite of cookie. However, I’m sure some people certainly wouldn’t be opposed to a more caramelly bite!
How Should I Crush the Pretzels?
You can crush up the pretzels a couple different ways. The first way is to just crush them up with your hands and into the measuring cup. Another way would be to put the pretzels in a Ziplock bag, seal the bag, and either use and rolling pin or your hands to crush them up.
What Can I Use for Substitutions?
For sugar substitutions, I would recommend trying to stay as close to the recipe as possible. However, if you find that you don’t have any brown sugar, you could mix cane sugar with molasses or maple syrup.
Additionally, feel free to use semi-sweet, dark, or any other type of chocolate chips that you like.
Lastly, all other substitutions I would recommend, again, trying to stay as close to the recipe as possible. Of course, you may have a dietary restriction, such as eating dairy free. If that’s the case, click here to find out some good replacements for the eggs. Also, there are lots of good dairy free “butters” at the grocery store. One of my favorites to use is Miyoko’s Organic Vegan Butter.
Equipment Needed for Salted Caramel Pretzel Cookies.
Mixing Bowls
Measuring Cups and Spoons
Electric Whisk (optional)
Whisk
Mixing Spoon(s)
Rubber Spatula (optional)
Parchment Paper (optional)
Cookie Sheet(s)
Ingredients for Salted Caramel Pretzel Cookies with Sourdough Discard.
2 1/2 Cups of All-Purpose Flour
3/4 Cups of Sourdough Discard
1/2 Cup of Cane Sugar
3/4 Cup of Brown Sugar
1 Teaspoon of Vanilla Extract
2 Large Eggs
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Fine Salt
1 Teaspoon of Baking Powder
4 Tablespoons of Unsalted Butter, Softened
3/4 Cup of Milk Chocolate Chips
1/2 Cup of Caramel Bits
1/2 Cup of Broken Pretzel Pieces
Optional: Sea Salt to Sprinkle on the Cookies.
How to Make Salted Caramel Pretzel Cookies with Sourdough Discard.
- Begin by mixing together the flour, baking soda, baking powder, and salt until they are all one uniform mixture. Set the dry mixture aside.
- Then, whisk the sourdough discard, vanilla extract, and eggs together. However, be cautious not to overdo the whisking.
- Next, cream together the cane sugar, brown sugar, and butter. You can either use an electric whisk or a regular whisk for this step.
- And then, slowly add the dry mixture (the flour mixture) to the wet mixture (sourdough mixture) and mix away. Then, add this mixture to the butter and sugar mixture slowly. Again, you can either use and electric whisk or a regular whisk. Whisk until a doughy mixture forms.
- Now, add the chocolate chips and caramel bites to the dough and mix until everything is incorporated.
- Next, cover the bowl of salted caramel pretzel cookie dough and stick it in the fridge for at least an hour.*
After Refrigeration:
- Take the cookie dough out of the fridge. You may have to let it sit a little while so that it becomes softer and more workable. Also, preheat your oven to 375 degrees Fahrenheit and either line the cookie sheet with parchment paper or grease the cookie sheet.
- Then, mix in the pretzel pieces into the cookie dough.
- Use a spoon to scoop out a ping-pong size ball of dough and place it on the cookie sheet. Slightly flatten the ball of dough and sprinkle a little sea salt on top if desired.
- Repeat step three and try to space out the dough balls by a couple inches. The dough balls will flatten and expand!
- Bake the cookies in the oven for about 10 to 13 minutes.*
- Remove from the oven and let sit for a few minutes and then enjoy once they’ve cooled a bit! This recipe makes about 20 cookies.
Notes
*I like to make my dough in the evening and let the dough sit in the fridge overnight. That way I can get about twelve hours of refrigeration for the cookie dough.
*Cookies are done when they start to look golden on top and are golden/light brown on the bottom. Also, cookies will still bake a little even when they are pulled from the oven. This is something to keep in mind if you are unsure if they are done. You can always put the cookies back in the oven for a little longer if needed!
How to Store the Salted Caramel Pretzel Cookies.
Make sure that you store any leftover cookies, if you happen to have any, in an air-tight container or sealable bag. Like most baked goods, these cookies taste best when eaten after they’ve come out of the oven and have cooled. However, if they are stored correctly, they should stay fresh about a week.
Amazing Salted Caramel Pretzel Cookies with Sourdough Discard
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric Whisk (optional)
- Whisk
- Mixing Spoon(s)
- Rubber Spatula (optional)
- Parchment Paper (optional)
- Cookie Sheet(s)
Ingredients
- 2 1/2 Cups of All-Purpose Flour
- 3/4 Cups of Sourdough Discard
- 1/2 Cup of Cane Sugar
- 3/4 Cup of Brown Sugar
- 1 Teaspoon of Vanilla Extract
- 2 Large Eggs
- 1/2 Teaspoon of Baking Soda
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Baking Powder
- 4 Tablespoons of Unsalted Butter Softened
- 3/4 Cup of Milk Chocolate Chips
- 1/2 Cup of Caramel Bites
- 1/2 Cup of Broken Pretzel Pieces
- Optional: Sea Salt to Sprinkle on the Cookies.
Instructions
- Begin by mixing together the flour, baking soda, baking powder, and salt until they are all one uniform mixture. Set the dry mixture aside.
- Then, whisk the sourdough discard, vanilla extract, and eggs together. However, be cautious not to overdo the whisking.
- Next, cream together the cane sugar, brown sugar, and butter. You can either use an electric whisk or a regular whisk for this step.
- And then, slowly add the dry mixture (the flour mixture) to the wet mixture (sourdough mixture) and mix away. Then, add this mixture to the butter and sugar mixture slowly. Again, you can either use and electric whisk or a regular whisk. Whisk until a doughy mixture forms.
- Now, add the chocolate chips and caramel bites to the dough and mix until everything is incorporated.
- Next, cover the bowl of salted caramel pretzel cookie dough and stick it in the fridge for at least an hour.*
- After Refrigeration:
- Take the cookie dough out of the fridge. You may have to let it sit a little while so that it becomes softer and more workable. Also, preheat your oven to 375 degrees Fahrenheit and either line the cookie sheet with parchment paper or grease the cookie sheet.
- Then, mix in the pretzel pieces into the cookie dough.
- Use a spoon to scoop out a ping-pong size ball of dough and place it on the cookie sheet. Slightly flatten the ball of dough and sprinkle a little sea salt on top if desired.
- Repeat step three and try to space out the dough balls by a couple inches. The dough balls will flatten and expand!
- Bake the cookies in the oven for about 10 to 13 minutes.*
- Remove from the oven and let sit for a few minutes and then enjoy once they've cooled a bit! This recipe makes about 20 cookies.
Yummmm… salted Carmel cookies with chocolate chips! What coukd be better. Love the sweet and salty perfection! Thank you
These look and sound heavenly! I am going to have to add them to my ‘must bake’ list next week!
I just made these and they are so yummy! Thank you for the wonderfully delicious recipe!