Pizza Pretzels
Transform your snack game with these irresistibly cheesy Pizza Pretzels—a playful fusion of soft pretzels and classic pizza flavors. Perfect for parties, game nights, or an indulgent treat, these homemade pretzels are brushed with an herbed egg wash, loaded with gooey mozzarella, crispy mini pepperonis, and a sprinkle of Parmesan, then baked to golden perfection. The secret to their fluffy-yet-chewy texture lies in a quick baking soda solution, giving each pretzel a signature touch of authenticity. Pair these warm, savory delights with a side of tangy pizza sauce for dipping, and watch them disappear in minutes. With just 30 minutes of prep time, this recipe is approachable for beginners yet impressive enough to wow any crowd.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2 tablespoons Baking soda
- 2 cups Hot water
- 0.5 cup Mini pepperoni slices
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Pizza sauce
- 1 large Egg
- 1 tablespoon Water
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5 minutes until the yeast is foamy.
Add the salt and gradually mix in the flour, 1 cup at a time, until a soft dough forms.
Transfer the dough to a floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a large bowl, mix the baking soda with 2 cups of hot water and stir until dissolved. Set aside.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 18-20 inches long.
Shape each rope into a pretzel by forming a U-shape, twisting the ends twice, and pressing the ends onto the bottom of the U.
Dip each pretzel into the baking soda solution, allowing the excess to drip off, and place it on the prepared baking sheets.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
Brush the egg wash over each pretzel and sprinkle with dried oregano and basil.
Top each pretzel with a light layer of shredded mozzarella, a few mini pepperoni slices, and a sprinkle of grated Parmesan cheese.
Bake the pretzels for 12-15 minutes, or until golden brown and the cheese is melted and bubbly.
Serve warm with a side of pizza sauce for dipping.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
