Pizza Pretzel Bites Recipes

EASY PIZZA DOUGH SOFT PRETZEL BITES

Steps:

• Preheat oven to 450°F. Line two baking sheets with parchment paper greased with cooking spray.
• Lightly flour your work surface then cut the dough into 1-inch pieces. (They do not need to be uniform in shape but should be roughly the same size.)
• In a large heavy-bottomed stock pot set over medium-high heat, whisk together the water and baking soda. Bring the mixture to a rolling boil.
• Working in batches, boil the pretzel bites for 1 minute, then using a slotted spoon, transfer them into a single layer on the prepared baking sheets, spacing them at least 1 inch apart.
• Brush the pretzel bites with the egg wash then sprinkle them with everything seasoning or salt.
• Bake the pretzel bites until they are dark golden, 8 to 10 minutes. Remove them from the oven and let them cool slightly before serving.

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

PIZZA PRETZEL BITES

Steps:

• Step 1: Begin by adding sugar and salt to warm water. Add active dry yeast and set aside for 5 minutes.
• Step 2: Pour yeast mixture into the bowl of a stand mixer equipped with a dough hook. You can also mix this by hand. Add melted butter and flour to mixer and mix on low until all the ingredients are combined.
• Step 3: Increase speed and allow the dough to knead for 5 minutes. Or knead the dough by hand for 5 minutes until it's smooth and elastic.
• Step 4: Cover with tea towel and let sit for at least one hour in a warm place.
• Step 5: While the dough is rising, prepare your filling by combining the shredded mozzarella and pepperoni in bowl. Set aside.
• Step 6: Line two baking sheets with parchment paper. Set aside.
• Step 7: In a large pot, bring about 8-10 cups of water to a rolling boil. Add in baking soda.
• Step 8: Once the dough has risen, turn it out onto a lightly floured surface. Seprate it into 32 equal parts.
• Step 9: Using your fingers, slightly flatten your dough and place about a tablespoon of filling in the centre. Wrap the filling, tightly pinching the ends together. Roll until you get a nice ball. Place each pretzel bite on your parchment-lined baking sheets.
• Step 10: Gently lower pretzel bites, five at a time, into the boiling water for 30 seconds. Remove pretzel bites with a slotted spoon and return them to the parchment-lined baking sheets. Repeat until all pretzel bites have been boiled.
• Step 11: In a small bowl, beat egg yolk with one tablespoon of water. Using a pastry brush, brush the top of each pretzel liberally with egg wash. Bake at 450˚F for approximately ten minutes. Swap the trays half way through baking to ensure even browning.
• Step 12: Add garlic powder and rosemary to melted butter. Roll pretzel bites in butter mixture and sprinkle with kosher salt.
• Step 13: Serve immediately with marinara sauce for dipping.

SOFT PRETZEL BITES

Steps:

• Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
• Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
• Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
• Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
• Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
• Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

PRETZEL CRUST PIZZA

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.