Pizza Stuffed Pretzels

Pizza Stuffed Pretzels

Pizza stuffed pretzels: gigantic, soft pretzels stuffed with your favorite pizza toppings and dunked in spicy tomato sauce.


Dough: – 3/4 cup warm water, 110 degrees F – 1 1/2 tsp instant active yeast – 2 1/2 tsp sugar – 1 tsp salt – 3 tbsp butter, softened – 2 cups + 2 tbsp flour – 6 cups water – 1/2 cup baking soda


Stuffing: – 1 cup mozzarella, diced – 1/4 cup cheddar cheese – 2 tbsp grated or shredded parmesan cheese – 10 pieces of pepperoni, diced into small chunks – Garlic powder – Italian seasoning


Topping: – 1 egg – Grated or shredded parmesan cheese – Italian seasoning


Tomato Dipping Sauce: – 1 12 oz can tomato sauce – 1 tsp garlic powder – 1 tsp Italian seasoning – 1/2 tsp paprika – 1/4 tsp cayenne pepper – 1/2 tsp salt – 1/4 tsp black pepper

In a large bowl or the bowl of your standing mixer, stir together the warm water, yeast, and sugar. Let sit for about 10 minutes to proof until foamy.

Add the salt and softened butter to the yeast mixture. If using a standing mixer, add the flour gradually with the dough hook attachment and mixer running on low until completely incorporated.

Knead for about five minutes, or until dough is elastic and smooth. If not using a mixer, stir in about 1 1/2 cups of the flour, then turn out onto a floured surface. Knead the rest of the flour into the dough. Knead dough for about five minutes. Dough will be slightly sticky.

Lightly oil a large bowl with cooking spray or olive oil. Add the dough and turn to coat. Cover the bowl with saran wrap and put in a warm place to rise until doubled, about an hour.

While the dough is rising, prep all of your stuffing ingredients. Prepare a work station with a lightly floured cutting board and your stuffing ingredients.

When the dough has risen, preheat an oven to 425 degrees F (218 degrees C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.

Punch the dough down and divide into four equal pieces. Roll each piece out into a 16 inch long rope. Roll the rope out to flatten it. It should be about three inches wide.

Arrange the cheeses and pepperoni on top of the flattened dough, not piling too high and leaving at least 3/4 inch on either side of the toppings. Sprinkle lightly with garlic powder and Italian seasoning. Pinch the edges of the dough together to enclose the toppings and pinch the ends closed. Repeat with all dough balls.

Shape the stuffed dough ropes into pretzel shapes by arranging into a “U” shape and folding the ends over each other (see photos above). Pinch the ends underneath the pretzel tightly.

Fill a pot with the 6 cups of water and baking soda. Bring to a boil. Boil each pretzel for 30 seconds, one at a time, and remove to the lined baking sheet.

In a small bowl, whisk the egg. Brush the top of each boiled pretzel with the egg wash. Sprinkle the tops of the pretzels with the parmesan and Italian seasoning.

Bake the pretzels in preheated oven for 14-16 minutes, or until tops are golden brown. Let cool for 3 minutes on baking sheet.

While they’re baking, make the dipping sauce by combining all ingredients in a small saucepan. Cook on medium-low with a lid on and cracked to release steam, stirring occasionally. Cook for 10 minutes, then taste and adjust seasonings as necessary.

Serve pretzels hot with the tomato sauce for dipping.