Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the baking sheet
- Two 13.8-ounce tubes refrigerated pizza dough
- 12 slices American cheese
- 12 pickled jalapenos, chopped
- 1 tablespoon baking soda
- 2 tablespoons unsalted butter, melted
- Pretzel salt, or other coarse salt, for topping
Instructions
- Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
- Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
- Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
- Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 406 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 28 mg |
| Sodium | 1384 mg |
| Serving Size | 1 of 8 servings |
| Calories | 406 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 28 mg |
| Sodium | 1384 mg |
Reviews
I would give this recipe 5 stars for taste but only 3 stars for instructions. I did make one giant pretzel the first time (I watched the video) but thought it was better when I made pretzel bites the second time. I recommend keeping the overall method of creating a stuffed dough and following the baking instructions (bake and then apply the baking soda mixture towards the end) but use whatever melty type of cheese you like such as cheddar (more flavor) and consider fresh chili peppers instead. We will make these again and again ’cause they’re simple and good tasting but will use the method I described above.
I would have thought this recipe was untested. The video proved me wrong. The written directions were not like the video. There was no indication in the recipe that the sheets were rolled out separately. Did you forget that the sheets are wider than 5 inches out of the rolls? Rolling it to 36 inches? I was lucky to get 25. A five foot rope? I was lucky to get 4. Had to cover the loaf with foil in order to get the center completely cooked and not over-brown the rest. Normally, I change recipes as I go along and don’t watch videos. I am an experienced cook with a certificate as a professional pastry chef.