Easy Pizza Dough Soft Pretzel Bites Recipes

PIZZA DOUGH PRETZEL BITES

Steps:

• Preheat oven to 425 degrees.
• Fill a large pot with water, making sure the water line is about 3-4 inches below the edge of the pot. This will prevent it from overflowing when you add the baking soda.
• While you're waiting for the water to come to a boil, unroll the pizza dough.
• Cut the rectangle of pizza dough lengthwise into 4 equal sized strips.
• Pinch the cut sides of the dough together and gently roll each strip into a rope.
• Cut each rope into 1 inch pieces.
• When the water comes to a boil, slowly pour in baking soda.
• Add pizza dough squares in 2-3 batches to the boiling water, cooking the dough for about 30-60 seconds.
• Use slotted spoon to remove boiled dough from the pot and put it on a paper towel lined baking sheet. Continue with remaining dough.
• Transfer dough bites to a parchment lined baking sheet.
• Brush each bite with egg wash.
• Bake for 15-18 minutes or until pretzels are dark golden brown.
• Brush pretzel bites with butter and sprinkle with Kosher salt.
• Serve with cheese sauce or honey mustard and enjoy!

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.

SOFT PIZZA PRETZELS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
• Cut the pizza dough widthwise into 8 strips. Using your palms, roll each strip against the counter to create an even log about 18 inches long. Fold the log into the shape of a pretzel, twisting the ends together at the center. Repeat with the remaining strips of dough.
• In a large mixing bowl, combine the baking soda with 2 cups warm water. Using a slotted spatula, lower a pretzel into the baking soda solution and lift out, allowing any excess to drip off. Slide the pretzel onto the baking sheet. Repeat with remaining pretzels.
• In a small bowl, combine the Parmesan, oregano, sesame seeds, garlic powder, salt and red pepper flakes. Sprinkle generously over the pretzels.
• Bake the pretzels until deeply golden brown, 18 to 20 minutes. Garnish with additional Parmesan and serve warm with marinara sauce for dunking.

EASY PIZZA DOUGH PRETZEL BITES

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.

PIZZA DOUGH PRETZELS

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.