Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (360 g) warm water (105–110°F / 40–43°C)
- 2 tablespoons (25 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast
- 4 cups (500 g) bread flour
- 1 1/2 teaspoons (6 g) kosher salt
- 2 tablespoons (28 g) unsalted butter, melted (for dough)
- 4 oz (115 g) pepperoni, finely chopped
- 8 oz (225 g) low-moisture mozzarella, shredded
- 10 cups (2.4 L) water + 2/3 cup (160 g) baking soda (bath)
- 1 large egg + 1 tablespoon water (egg wash)
- 3 tablespoons (42 g) unsalted butter, melted (for finishing)
- Optional: 1/2 teaspoon flaky salt; warm marinara for dipping
Do This
- 1. Bloom yeast in warm water + sugar for 5 minutes.
- 2. Mix in flour, salt, and melted butter; knead 7–10 minutes until smooth.
- 3. Rise covered for 60 minutes, until doubled.
- 4. Heat oven to 425°F (218°C); prep pepperoni/cheese; boil baking-soda bath.
- 5. Divide dough into 8; flatten, press in pepperoni + mozzarella, roll into ropes, shape pretzels.
- 6. Dip each pretzel 20–30 seconds in soda bath; drain; egg wash.
- 7. Bake 12–14 minutes; brush with melted butter and serve warm.
Why You’ll Love This Recipe
- That classic pretzel-shop chew: a quick baking-soda bath gives you deep color and a signature pretzel flavor.
- Pepperoni and mozzarella are worked right into the dough, so every bite has savory pockets of melty goodness.
- Home-cook friendly: no special equipment required, just a bowl, a pot, and a baking sheet.
- Finished with butter for that glossy, rich “mall pretzel” vibe.
Grocery List
- Produce: none (optional: fresh basil for serving with marinara)
- Dairy: unsalted butter; low-moisture mozzarella; 1 large egg
- Pantry: bread flour; granulated sugar; active dry yeast; kosher salt; baking soda; optional flaky salt; optional marinara sauce
- Meat/Deli: pepperoni
Full Ingredients
Pretzel Dough
- 1 1/2 cups (360 g) warm water (105–110°F / 40–43°C)
- 2 tablespoons (25 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast
- 4 cups (500 g) bread flour, plus 1–2 tablespoons as needed for dusting
- 1 1/2 teaspoons (6 g) kosher salt
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 1 tablespoon neutral oil (for greasing the bowl)
Pepperoni & Mozzarella Filling
- 4 oz (115 g) pepperoni, finely chopped (about 3/4 cup)
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 packed cups)
Baking Soda Bath
- 10 cups (2.4 L) water
- 2/3 cup (160 g) baking soda
For Glossy Finish
- 1 large egg
- 1 tablespoon water
After Baking
- 3 tablespoons (42 g) unsalted butter, melted
- Optional: 1/2 teaspoon flaky salt (or to taste)
- Optional for serving: 1 cup (240 g) warm marinara sauce
Step-by-Step Instructions
Step 1: Activate the yeast
In a large mixing bowl, whisk together the warm water (105–110°F / 40–43°C) and sugar until dissolved. Sprinkle the yeast over the top, whisk gently, and let stand for 5 minutes. The mixture should look foamy or cloudy; that’s your sign the yeast is active.
Step 2: Mix, then knead until smooth and elastic
Add the bread flour, kosher salt, and the 2 tablespoons (28 g) melted butter to the yeast mixture. Stir with a sturdy spoon until a shaggy dough forms.
Turn the dough onto a lightly floured counter and knead for 7–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but not sticky. If it’s sticking to your hands or the counter, knead in additional flour 1 tablespoon at a time (avoid adding too much; a softer dough bakes up more tender).
Step 3: Let the dough rise (about 60 minutes)
Lightly oil a clean bowl with the neutral oil. Place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp towel.
Let rise at warm room temperature for 60 minutes, or until doubled in size.
Step 4: Prep the oven, pans, and filling
Arrange two racks in the upper and lower thirds of the oven. Preheat to 425°F (218°C).
Line two large baking sheets with parchment paper.
Finely chop the pepperoni and shred the mozzarella (or measure it out). Keep the filling cold while you shape; it’s easier to work with and helps prevent leakage.
Step 5: Shape the pretzels and work in the pepperoni and mozzarella
Turn the risen dough onto a clean surface (lightly floured if needed). Divide into 8 equal pieces (about 115–120 g each, if you like to weigh).
Working with one piece at a time, flatten the dough into a rectangle about 8 x 4 inches. Sprinkle a scant 2 tablespoons chopped pepperoni and a scant 1/4 cup mozzarella evenly over the dough.
Press the filling gently into the dough with your fingertips. Roll the rectangle up tightly from a long side into a log. Pinch the seam firmly closed, then roll the log into a rope about 20–22 inches long. If filling pokes out, pinch the dough over it to seal.
Shape into a classic pretzel: form a U, cross the ends twice, then press the twisted ends down onto the bottom curve. Place on the prepared baking sheet and repeat with remaining dough.
Step 6: Dip in the baking soda bath, then egg wash
Bring 10 cups (2.4 L) water to a boil in a wide pot (a Dutch oven works well). Carefully add the 2/3 cup (160 g) baking soda; it will bubble up briefly.
Using a slotted spatula, lower 1–2 pretzels into the bath. Dip for 20–30 seconds, flipping once halfway through. Lift out, let excess drip off for a few seconds, then return to the parchment-lined baking sheet.
Whisk the egg with 1 tablespoon water. Brush a thin, even layer of egg wash over each dipped pretzel for a glossy finish. If you like a salty top, add a light sprinkle of flaky salt now.
Step 7: Bake, then brush generously with butter
Bake at 425°F (218°C) for 12–14 minutes, rotating the pans front-to-back and swapping racks at about the 7-minute mark for even browning. They’re done when they’re a deep golden brown with darker pretzel ridges and you can see some cheese bubbling in spots.
Immediately after baking, brush each pretzel with melted butter (use all 3 tablespoons / 42 g for that classic pretzel-shop richness). Let cool for 3–5 minutes, then serve warm. For the full “pepperoni pizza pretzel” experience, serve with warm marinara on the side.
Pro Tips
- Seal well to prevent cheese blowouts: When rolling the filled dough into a rope, pinch seams tightly and patch any thin spots before the soda bath.
- Don’t over-dip: Keep the baking soda bath to 20–30 seconds. Longer can create an overly bitter, soapy edge.
- Use low-moisture mozzarella: Fresh mozzarella releases too much water and can leak aggressively.
- For ultra-even pretzels: Let the shaped ropes rest for 3 minutes if the dough keeps snapping back, then continue rolling to length.
- Best butter timing: Brush butter on while the pretzels are hot so it melts into the crust and stays glossy.
Variations
- Spicy pepperoni pretzels: Add 1/2 teaspoon crushed red pepper flakes to the pepperoni and mozzarella mixture.
- Pizza-shop style topping: After egg wash, sprinkle with 2 tablespoons finely grated Parmesan and a pinch of Italian seasoning before baking.
- Cheddar jalapeño: Swap mozzarella for 8 oz (225 g) shredded cheddar and add 1/3 cup finely diced pickled jalapeños (well-drained).
Storage & Make-Ahead
Best fresh: These are at their peak within 30–60 minutes of baking.
Store: Cool completely, then store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheat: Warm on a baking sheet in a 350°F (177°C) oven for 6–8 minutes (recrispens the outside). If you want the “just-buttered” vibe again, brush lightly with melted butter after reheating.
Make-ahead option: Shape the pretzels, cover, and refrigerate for up to 12 hours. The next day, dip in the soda bath, egg wash, and bake as directed (you may need an extra 1–2 minutes in the oven).
Nutrition (per serving)
Approximate, per 1 pretzel (1/8 of recipe): Calories: 430; Protein: 18 g; Carbohydrates: 52 g; Fat: 17 g; Saturated Fat: 8 g; Fiber: 2 g; Sugars: 3 g; Sodium: 980 mg.
