Why have pizza or pretzels on their own when you can have BOTH!? These Pizza Soft Pretzels are such a delicious snack full of cheesy goodness.
The base to these pepperoni pizza pretzels is a classic soft pretzel recipe made from super basic ingredients you likely already have at home! Customize using your favorite pizza toppings to make homemade pretzels that everyone will love.
Pizza and pretzels are two of my husband’s favorite things! It’s one of those easy appetizers I love to make whether it’s game day, a special occasion, or just a salty snack at home.
Making them is way easier than you think. Activate the dry yeast, mix the dough, let it sit, make your pretzels (the fun part!), boil, add the pizza toppings, and bake! The next step? Chowing down on the best homemade soft pretzels you’ve eva eva had.
What’s In Pizza Soft Pretzels
- Active dry yeast: This is what will make your pretzels rise and have that amazing soft and chewy texture.
- Baking soda: Boiling your pretzels in baking soda water before baking is what will give them that iconic chewy brown crust.
- Mozzarella cheese: Mozzarella cheese is the most popular cheese found on pizza, so it’s just fitting to have it on these pretzels!
- Pepperoni: Pepperoni is great because it comes in a mini size and adds so much flavor!
- Marinara sauce: Marinara sauce (try our homemade marinara!) is easy to find at the store. You can also use pizza sauce or tomato sauce, too!
Fun Recipe Variations
You can’t make pizza anything without being able to personalize it, am I right? Get creative with your pretzel toppings using whatever you have on hand! Here are some ideas to get you started:
Pesto + goat cheese
Sausage + oregano
Mozzarella cheese + fresh basil
Parmesan cheese + garlic butter
Don’t forget about the dipping sauce! We suggest warm marinara sauce, but you can also try this nice variety of fun dips:
Pesto
Olive oil
Queso dip (try our Pretzel Cheese Dip!)
Honey mustard dip
top tips for pizza soft pretzels
- When you remove the pretzel from the baking soda bath, a little bit of water will come with it. That is ok, and should be just fine when baking.
- A small strainer is great for removing the pretzels from the boiling water. If you don’t have one available, tongs work great. Just be careful that the water doesn’t slide back down the tongs when moving the pretzels.
- Want to make this an egg-free recipe, brush a bit of oil, heavy cream, or water on the pretzel before topping. The egg wash helps add a beautiful golden brown color but can be skipped if needed.
Storage + Freezer Directions
We suggest storing your pizza soft pretzels in the fridge. They will last for up to 2-3 days.
To reheat, microwave on high for 60 seconds or heat in the oven at 350ºF for around 5-10 minutes.
These soft pretzels are such a great snack to freeze for later!
- Let your pretzels cool completely.
- Then, tightly wrap each soft pretzel in tin foil.
- Freeze for up to 3 months.
Serving Suggestions
Planning an epic movie night or game day party? Make a whole spread of snacks and appetizers to enjoy with your pizza soft pretzels!
We love serving these pretzels with something lighter like this Fresh Tomato Mozzarella Salad, Dill Pickle Pasta Salad, or Cucumber Tomato Feta Salad.
For something sweet, check out our Baked Brie in Puff Pastry or grab some fruit to dip in this Chocolate Cream Cheese Fruit Dip!
Pizza Soft Pretzels
Ingredients
- 1 cup warm water about 110ºF
- 1 packet 2 ¼ teaspoons active-dry yeast
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup baking soda
- 1 large egg beaten with a splash of water
- ½ cup shredded mozzarella cheese
- ¼ cup pepperoni
- Marinara sauce to dip (optional)
Instructions
- In a large bowl, whisk together the warm water and active dry yeast. Allow the mixture to sit for five minutes, or until the yeast is foamy and fragrant.
- Next, stir in the flour and salt. Mix until a shaggy dough forms– I like to use a dough whisk for this part but a wooden spoon would work as well.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic– about 3-4 minutes.
- Transfer the dough to a lightly oiled bowl and allow it to rise in a warm place until it has doubled in size– about 2 hours.
- After the dough has risen, preheat your oven to 425ºF and line a large baking sheet with parchment paper.
- Once the dough has risen, turn it out again onto a lightly floured surface and divide it into 8 pieces.
- Roll each piece into a rope (about 15” long) and then form a U shape. Cross the two ends of the U and then fold them back over the bottom to create a pretzel. Repeat with the remaining pretzels.
- Bring a large pot of water to a boil and slowly add the baking soda (if you add it all at once, it will boil over).
- Add the pretzels one at a time and boil for 45 seconds. Remove the boiled pretzel to the parchment-lined baking sheet and repeat with the remaining pretzels.
- Brush the boiled pretzels with the beaten egg and top each one with shredded mozzarella and pepperonis.
- Bake for 20-22 minutes, or until the pretzels are golden brown and the cheese has fully melted.
- Enjoy warm, with a side of marinara sauce. Store any leftover pretzels in an airtight container in the fridge for up to two days.
