Pizzapretzels Recipes

Steps:

• Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
• Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
• Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
• Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
• Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking.
• Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
• Transfer to a rack to cool a bit.

Steps:

• For the creamy mustard dip: Stir together the mustard, sour cream and honey. Season with salt. Transfer to a small serving bowl and refrigerate until ready to serve.
• For the pretzel bites: Preheat the oven to 425 degrees F. Line a tray with paper towels.
• Bring 3 quarts water to a boil in a large pot. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Cut each rope into approximately 1-inch long segments.
• When the water comes to a boil, add the baking soda and stir to combine. Add half of the dough to the water and boil for about 45 seconds. Transfer the boiled dough to the paper towels. Repeat with the remaining dough. Lightly pat the dough with a paper towel to dab off some of the foamy water.
• Line a baking sheet with parchment paper. Beat the egg with 1 1/2 tablespoons water in a small bowl.
• Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each. Sprinkle the tops of the bites lightly with salt and bake until deep golden brown all over, 13 to 15 minutes.
• Serve warm with the creamy mustard dip.

Steps:

• Preheat oven to 425°F (220°C).
• Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
• Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
• Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
• Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
• Cover a baking sheet with foil and spray with vegetable oil.
• To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
• Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
• Bake 14-18 minutes until deep golden brown.
• Serve immediately with pizza sauce for dipping.
• Enjoy!

Steps:

• Heat oven to 400°F. In small bowl, mix Filling ingredients; set aside. Line large cookie sheet with cooking parchment paper. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
• Spoon about 1/4 cup of the filling onto long edge of each dough strip. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends of filled dough, and stretch to make 24-inch rope.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
• In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
• Place pretzels on cookie sheet; sprinkle with salt. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with pizza sauce.

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

Steps:

• In a large mixing bowl, pour in the hot water, add yeast, oil, salt and flour.
• Mix well and if needed you can add up to 2 more cups of flour.
• Knead and divide dough into 40 pieces.
• Roll each piece into a 8- 10 inch rope and shape into pretzel.
• Place onto greased large cookie sheets.
• Let rise.
• Just before baking spread about 1+ tsps spaghetti sauce and about 1 T mozzarella cheese on each one.
• Bake at 400 degF for 10- 15 minutes.
• Remove from baking sheets and cool on racks.

Steps:

• Divide pizza dough into 4 equal pieces.
• Roll each piece into a rope, 18-24" long.
• If you must use flour, use sparingly.
• Form each rope into a pretzel, pressing the ends of the rope into the dough so it doesn't untwist.
• Place on sprayed or greased baking sheet, leaving space around each pretzel.
• Cover and let rise until almost double, about 1 hour.
• Preheat oven to 400*.
• Gently spread about 1 tbl of pizza sauce onto each pretzel, allowing some of the sauce down into the holes which have probably mostly closed up.
• Sprinkle with oregano if desired.
• Bake for 8-10 minutes, until bottoms are a darker golden.
• Immediately place a slice of provolone onto each pretzel.
• At this point, I allow them to cool, pack each one in a baggie and then refrigerate or freeze.
• From the fridge, you'll probably need about 1 minute in the microwave; from the freezer, 1 1/2 to 2 minutes.
• To enjoy right away: turn oven off and place pan back in until cheese starts to melt.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
• Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
• Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
• Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
• Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
• Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
• Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.