Pretzel Pizzas

Pretzel pizzas are a delightful twist on traditional pizza that combines the chewy texture of pretzels with classic pizza toppings. This unique dish can be made using pretzel dough, resulting in a fun and tasty meal or snack. Here’s a detailed overview of pretzel pizzas, including how to make them, variations, and tips.

❤️ Why You’ll Love Pizza Pretzels

Pretzel pizzas are a fun, interactive meal that can be customized to suit your whole families’ tastes, making them a hit for both kids and adults! Enjoy experimenting with different toppings and flavors! This is also made with a combination of sourdough discard and commercial yeast so they can be made in the same day, with no waste.

🍲 Ingredients

Sourdough Discard – unfed, inactive sourdough starter that’s been stored on the counter or in the fridge.

Flour – unbleached all-purpose flour, but you can use bread flour for a chewier pretzel.

Milk – this makes the pretzels have a richer, fluffier texture.

Yeast – Instant yeast, this kind is my favorite!

Honey – This gives the pretzels just a hint of sweetness, but also activates the yeast.

Butter – turns this into an almost brioche kind of pretzel.

Toppings – This is obviously a pizza pretzel, but you can use plain salt, herbs, cheese, or even cinnamon sugar.

👩‍🍳 How to Make Pretzel Pizzas

• In the bowl of your stand mixer, add flour, salt, yeast and whisk together.
• In a small bowl, whisk together sourdough discard, milk, and honey until the start has dissolved.
• With your stand mixer on low speed, slowly add your milk mixture into your dry ingredients. When the dough has almost come together, add your softened butter. Knead on low speed for 5-7 minutes until a smooth and elastic dough forms.
• Cover and let rest for 2 hours, until the dough has doubled in size.
• After the dough has rested, use your bench scraper to cut 12 equal sized pieces and roll them into a ball. Using both hands, start in the middle and roll and stretch the dough into a long, thin log. (18-22 inches).
• Take the two ends of the log and make a U shape, twist the middle twice, bring down and attach the ends to the bottom portion of the pretzel.
• Cover with plastic wrap and let rest 30 – 1 hour. Or place in the fridge for up to 12 hours. While your dough is resting, boil a large pot of water on the stove. When your water has come to a rolling boil, add one tablespoon of sugar and one tablespoon of baking soda into the water.
• Place 4 pretzels into the boiling water at a time, boil on one side for 45 seconds, flip with a slotted spoon, and boil on the other side for another 45 seconds.
• Carefully remove your pretzels from the water and place them on a parchment lined baking sheet. Repeat until all your pretzels have been boiled.
• Whisk one egg and brush it over the top of the pretzels. Top with your grated parm, peperoni, mozzarella cheese and marinara sauce.
• Preheat your oven to 425 and bake for 22-25 minutes.
• Let cool slightly before serving with an extra side of marinara sauce!

🪄 Tips and Tricks

• You can of course keep the pizza toppings off of these pretzels and keep them plain! This is a great base sourdough discard pretzel recipe. 
• Warm Dough: Ensure the dough stays warm while working with it, as it rises better in a warm environment.
• Serving: Pretzel pizzas are great for parties, game days, or family movie nights!

🗒 Variations

• Cheese Pretzel Pizzas: Use a cheese sauce instead of marinara for a cheesy twist.
• Sweet Pretzel Pizzas: Use a cinnamon sugar mixture for dessert pretzel pizzas, topped with cream cheese frosting or chocolate.
• Veggie Pretzel Pizzas: Load them with tons of fresh vegetables for a healthier option.

🗒 Substitutions

The toppings are very versatile with the pretzels, which would be your biggest substitution. But you if you’re dairy free, you can substitute the milk for filtered water.

• Pizza toppings.
• Milk – Water.
• Honey – Granulated sugar.

🗒 Best served with

• Game day snacks.
• Friday night dinner for the kids.
• After school snack.
• Serve with dipping sauces on the side, such as marinara sauce, ranch dressing, garlic butter, or cheese sauce.
  

👝 How to Store Leftovers

If you have leftover pretzel pizza, allow it to cool to room temperature, and store it in an airtight container at room temperature for up to 2 days. Wrapping it tightly in aluminum foil or plastic wrap will help maintain its softness.

For even longer storage, pretzel pizzas can be frozen. Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe resealable bag or airtight container.

🤔 Common Questions

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Pretzel Pizzas

Print Recipe

Pretzel pizzas are a delightful twist on traditional pizza that combines the chewy texture of pretzels with classic pizza toppings. These can be made using pretzel dough, resulting in a fun and tasty meal or snack.

Prep Time:20 minutes mins

Cook Time:24 minutes mins

Resting time:3 hours hrs

Total Time:3 hours hrs 44 minutes mins

Equipment

• stand mixer
• Measuring cups
• Baking Sheet
• large pot
• bench scraper

Ingredients

• 3 ½-4 cups all-purpose flour
• 1 tsp salt
• 2 ½ tsp instant yeast
• ½ cup sourdough discard
• 2 tbs honey
• 1 cup milk
• 2 tbs softened butter
• 1 egg for egg wash

Boiling water

• 1 tbs sugar
• 1 tbs baking soda

Toppings

• grated parmesan cheese
• sliced pepperoni
• marinara sauce

Instructions

• In the bowl of your stand mixer, add flour, salt, yeast and whisk together.
• In a small bowl, whisk together sourdough discard, milk, and honey until the start has dissolved.
• With your stand mixer on low speed, slowly add your milk mixture into your dry ingredients. When the dough has almost come together, add your softened butter. Knead on low speed for 5-7 minutes until a smooth and elastic dough forms. (if you need to add more flour, do so 1 tablespoon at a time)
• Cover and let rest for 2 hours, until the dough has doubled in size.
• After the dough has rested, use your bench scraper to cut 12 equal sized pieces and roll them into a ball. Using both hands, start in the middle and roll and stretch the dough into a long, thin log. (18-22 inches).
• Take the two ends of the log and make a U shape, twist the middle twice, bring down and attach the ends to the bottom portion of the pretzel.
• Cover with plastic wrap and let rest 30 – 1 hour. Or place in the fridge for up to 12 hours. While your dough is resting, boil a large pot of water on the stove. When your water has come to a rolling boil, add one tablespoon of sugar and one tablespoon of baking soda into the water.
• Place 4 pretzels into the boiling water at a time, boil on one side for 45 seconds, flip with a slotted spoon, and boil on the other side for another 45 seconds.
• Carefully remove your pretzels from the water and place them on a parchment lined baking sheet. Repeat until all your pretzels have been boiled.
• Whisk one egg and brush it over the top of the pretzels. Top with your grated parm, peperoni, mozzarella cheese and marinara sauce.
• Preheat your oven to 425 and bake for 22-25 minutes.
• Let cool slightly before serving with an extra side of marinara sauce!

Notes

You can of course keep the pizza toppings off of these pretzels and keep them plain! This is a great base sourdough discard pretzel recipe. 

 

Nutrition

Calories: 2290kcal | Carbohydrates: 421g | Protein: 69g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 5910mg | Potassium: 967mg | Fiber: 21g | Sugar: 52g | Vitamin A: 1069IU | Vitamin C: 0.3mg | Calcium: 210mg | Iron: 22mg

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: Artisan, discard, Pizzas, Pretzels, Sourdough

Calories: 2290kcal