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5 from 15 votes

Pretzel Pizza

Pretzel Pizza: Buttery pretzel crust topped with all your favorite toppings. Quicker and tastier than delivery: no rising needed!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 557kcal
Author Krystle Smith

Ingredients

  • 1⅓ Cups Warm Water
  • 1 Tablespoon Active Dry Yeast
  • 2 Tablespoons Honey
  • 3½ Cups All Purpose Flour
  • 1 Teaspoon Table Salt
  • ⅓ Cup Baking Soda
  • 1 Tablespoon Butter Melted
  • Sea Salt
  • 1 Cup Pizza Sauce I like Del Grosso Pappy Fred's
  • 1 Cup Mozzarella Cheese
  • Pepperoni Slices or any other desired toppings

Instructions

  • In a large bowl, combine warm water, yeast, and honey. Stir until combined. Allow the yeast to "do its thing" for ~5 minutes.
  • Stir in salt, and add flour a little at a time until a dough begins to form. Knead for 5 minutes or until dough is smooth and no longer sticks to your fingers.
  • Preheat oven to 425 degrees F. In a large stock pot bring ~2 inches of water to a boil. Add baking soda, reduce to simmer.
  • Divide dough into 3 equal portions. Roll out into 3 circles. Drop one at a time into the simmering water for 30-40 seconds.
  • Grease a pizza pan and place dough on prepared pan. Brush with melted butter and sprinkle with sea salt.
  • Bake for 10 minutes. Pull out of oven and top with pizza sauce, cheese, and pepperoni. Bake for 10-15 more minutes until the crust is golden brown and the cheese is melted.

Notes

Ingredient Notes
  • Active Dry Yeast: I like Fleishman's. Look for it in the baking aisle near the baking powder/soda.
  • Baking Soda: Baking soda is a base that makes the water we boil our crust alkaline. This gives pretzels their shiny brown color and classic flavor. Don't skip this ingredient!
  • Flour: Measure your flour by spooning it into a measuring cup and leveling it with a knife. Avoid scooping your flour into your measuring cup, as you may use too much.
  • Pizza Sauce: My favorite is Del Grosso's Pappy Fred's pizza sauce.
  • Mozzarella Cheese: Use freshly shredded cheese, if possible, for the smoothest melt.
Tips
 

Krystle's Tips

  1. Be Patient: Give the yeast 5-10 minutes to activate. These few minutes will lead to a chewy, airy crust.
  2. Warm Water: Dissolve yeast in warm water. It should be around 110 degrees and feel like warm bathwater. Too cold, and it won't activate, but too warm could kill the yeast.
  3. Kneading 101: Push the dough away from you, fold it over, and the pull back towards. Keep your work surface and hands dusted with flour. It is done when it no longer sticks to you and looks smooth.
  4. Use a Pizza Stone: This gives you a super crispy crust without a pizza oven. I like to preheat my stone in the oven while it's heating up.

Nutrition

Calories: 557kcal | Carbohydrates: 96g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 3841mg | Potassium: 350mg | Fiber: 4g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 4.3mg | Calcium: 166mg | Iron: 5.8mg