There’s something undeniably comforting about the combination of pizza and pretzels. Pizza Pretzels take two of my favorite snacks and merge them into one irresistible treat. Imagine the soft, chewy texture of a warm pretzel, but with the savory flavors of your favorite pizza, melty cheese, tangy marinara, and a sprinkle of pepperoni. It’s like having the best of both worlds in each bite.
What I love about this recipe is how simple it is to make. You can whip up a batch of Pizza Pretzels in no time, making them perfect for a fun snack or a casual get-together. The dough is easy to work with, and the pizza toppings add a burst of flavor that’s sure to please everyone.
Serve these Pizza Pretzels with a side of Five Cheese Marinara Sauce for dipping or pair them with Hot Cheeto Mozzarella Sticks for an extra cheesy, spicy kick. They’re perfect for game days, movie nights, or anytime you’re craving something a little different.
Pizza Pretzels Recipe
Ingredients
For the Pretzel Dough:
- 120 g Whole milk at room temperature
- 110 g Light beer at room temperature
- 8 g Granulated sugar
- 6 g Instant yeast
- 7 g Salt
- 10 g Milk powder
- 345 g bread Flour high-grade flour
- 30 g Rye flour or more bread flour
- 35 g Unsalted butter at room temperature
For Boiling:
- 1/4 cup Baked baking soda see notes
- 6 cups water
For Finishing:
- 100 g Grated cheese of your choice mozzarella and cheddar recommended
- About 75g pepperoni mini pepperoni works well
- Marinara or pizza sauce for serving optional
Instructions
Prepare the Pretzel Dough:
- In a stand mixer fitted with the dough hook, combine all the dough ingredients except for the butter. Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms.
- Add the butter and continue mixing for an additional 5 minutes, until the butter is fully incorporated and the dough passes the windowpane test.
- Shape the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 45 minutes to 1 hour, or until doubled in size. Alternatively, you can let it rise overnight in the refrigerator.
Shape the Pretzels:
- Turn the dough out onto a work surface without flouring it. Weigh the dough and divide it into 6 equal portions. Shape each portion into a ball, cover with plastic wrap, and let rest for 5 minutes.
- Roll each ball into a rectangle and then into a log. Let the logs rest under the plastic wrap for another 5 minutes.
- Line one or two baking sheets with silicone baking mats or parchment paper.
- Roll each log into a long, thin rope, about 30 inches (76 cm) long. Shape the dough into a pretzel by forming a ‘U,’ crossing the ends over twice, and then pressing them onto the bottom curve of the pretzel. Place on the prepared baking sheets.
- Let the pretzels rise uncovered at room temperature for 30 minutes, then transfer to the fridge for 10 minutes.
Bake the Pretzels:
- Preheat the oven to 450°F (235°C).
- In a large, shallow pan, combine 1/4 cup baked baking soda with 6 cups of water. Heat until steaming, then turn off the heat.
- Dip each pretzel into the solution, soaking for 10 seconds on each side. Remove with a slotted spatula and place back on the lined baking sheet.
- Sprinkle each pretzel with grated cheese and press down lightly. Generously top with pepperoni.
- Bake for 12-15 minutes, until the pretzels are golden brown and the cheese is melted and bubbly.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Suggestion:
- Serve warm with marinara sauce, pizza sauce, mustard, hot honey, or your preferred dip.
Notes
- Baked Baking Soda: To make baked baking soda, spread regular baking soda on a baking sheet and bake at 250°F (120°C) for about 1 hour. This process increases its alkalinity, making it similar to lye, which gives pretzels their signature texture.
- Cheese Choice: Feel free to use your favorite cheese; mozzarella and cheddar are great for a classic pizza flavor.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 209 kcal |
| Carbohydrates | 25g |
| Protein | 7g |
| Fat | 6g |
| Sodium | 698mg |
| Cholesterol | 26mg |