1 large egg (hard-boiled and cooled)
1 ¼ sticks of unsalted butter – softened
1/3 cup + 1 tbsp granulated sugar
¼ tsp table salt
1 ½ tsp vanilla extract
1 cup unbleached all-purpose flour
½ cup rye flour
1 large egg white (slightly beaten with 1 tsp water)
4 tsp turbinado sugar
Clear parchment paper
- Place butter, sugar and salt in the bowl of a stand mixer and fitted with paddle attachment.
- Crack and peel shell. Separate yolk from white (save the white part for a sandwich or throw out).
- Press yolk through fine-mesh strainer and into mixer bowl with other ingredients. Beat mixture on medium speed until light and fluffy, scraping down sides of bowl and beater with spatula as needed. Add vanilla and mix. Add flours and mix at low speed until combined. Using rubber spatula or your hands, reach into bowl and knead dough a few times into a smooth form.
- Divide dough in half; place each half on a square of parchment paper. Form each into a log about 6 inches long (about 1 3/4 inches in diameter) and wrap tightly with parchment, twisting ends to seal. Chill logs for 30 minutes, until semi-firm.
- Heat oven to 350°. Line two baking sheets with parchment paper.
- Slice 1/4-inch off first chilled log and roll slice into a ball in the palm of your hands; this softens the dough. On a counter, roll ball into a 6-inch rope. Pick up each end of rope and fold turn it into the center, pressing it into a pretzel shape. Transfer to baking sheet. Repeat with remaining dough, placing cookies one inch apart on prepared sheets.
- Brush each pretzel cookie with egg white wash, then sprinkle with coarse sugar. Bake cookies until they have golden brown edges, about 13 to 15 minutes. Remove from oven but let firm up on baking sheet for 5 minutes before transferring cookies to cooling racks.
- Enjoy alone or with your favorite dipping sauce. Store in sealed container for up to 1 week.