Salted Caramel-Stuffed Pretzels

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Whoever first came up with the idea of pairing caramel with sea salt has my complete and absolute admiration! So naturally, stuffing a salt-encrusted soft pretzel with the sweet and tantalizing flavor of caramel wasn’t that hard to contemplate. These heavenly twists are a cinch to prepare and disappeared the minute my grandkids got their cute and chubby fingers all over them. Need I say more?

YIELDS 12 SOFT PRETZELS

• 2 lb (910 g) store-bought or homemade pizza dough
• 1 16-oz (450-g) container oven-proof caramel filling
• 1 Tbsp baking soda
• 1 cup warm water
• coarse sea salt, for sprinkling
• 1 3-oz (85-g) bar milk chocolate

Preheat oven to 400°F (200°C). Prepare two parchment-lined baking sheets and set aside.

Place a sheet of parchment paper onto your work surface for each pound of pizza dough. Lightly flour the parchment and roll each pound of dough into an 18×12-inch (46×30-cm) rectangle. Slice each rectangle, lengthwise, into six 2-inch (5-cm) wide strips.