Pizza Dough Pretzels

5.0
(23)
22 Reviews
11 Photos

These pizza dough pretzels are perfect for when you suddenly get a craving for soft pretzels and you're not at the mall — you won't need to wait for the dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 20, 2024
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Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • ¼ cup all-purpose flour, or more as needed

  • 1 (16 ounce) package refrigerated pizza crust

  • 1 tablespoon cornmeal, or as needed

  • 6 cups water

  • ⅓ cup baking soda

  • coarse salt

Directions

  1. 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.

  2. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.

  3. 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.

  4. 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.

  5. 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.

  6. Transfer pretzels (in batches if necessary) to the simmering alkaline bath. Boil about 30 seconds per side. Transfer to the prepared baking sheet with a slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest for 5 to 10 minutes before baking.

  7. 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.

  8. Transfer pretzels to a wire rack to cool slightly.

    close up view of a piece of a Pizza Dough Pretzel on a white plate with sauce in a glass bowl with a spoon
    Chef John

Chef's Note

When you're shaping the dough into rings, be sure to stretch them out so your pretzels are not too thick. If you make them too fat, they become too bready. Larger, thinner dough rings will give you a chewier pretzel, closer to the ones you get at the mall.

29 home cooks made it!

Nutrition Facts (per serving)

221 Calories
3g Fat
41g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 221
% Daily Value *
Total Fat 3g 3%
Sodium 4782mg 208%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 7g 14%
Calcium 8mg 1%
Iron 2mg 12%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.