Best 3 Pretzel Dough Recipes

EASY PIZZA DOUGH PRETZEL BITES

Steps:

• For the creamy mustard dip: Stir together the mustard, sour cream and honey. Season with salt. Transfer to a small serving bowl and refrigerate until ready to serve.
• For the pretzel bites: Preheat the oven to 425 degrees F. Line a tray with paper towels.
• Bring 3 quarts water to a boil in a large pot. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Cut each rope into approximately 1-inch long segments.
• When the water comes to a boil, add the baking soda and stir to combine. Add half of the dough to the water and boil for about 45 seconds. Transfer the boiled dough to the paper towels. Repeat with the remaining dough. Lightly pat the dough with a paper towel to dab off some of the foamy water.
• Line a baking sheet with parchment paper. Beat the egg with 1 1/2 tablespoons water in a small bowl.
• Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each. Sprinkle the tops of the bites lightly with salt and bake until deep golden brown all over, 13 to 15 minutes.
• Serve warm with the creamy mustard dip.

CHOCOLATE AND COOKIE DOUGH PRETZEL CRISPS® SANDWICHES

Steps:

• Melt chocolate chips on a low setting in microwave-safe bowl until soft, about 15 seconds. Stir; microwave until completely melted, in 10-second intervals.
• Place a teaspoon of cookie dough between two Original Pretzel Crisps®. Dip one side of the sandwich into melted chocolate and allow for it to settle/harden before serving.

PHILLY STYLE PRETZEL DOUGH

Steps:

• Sprinkle the yeast on the 1 1/2 cups warm water in mixing bowl and agitate slightly to dissolve. Add the sugar and dissolve.
• Add the flours and salt, knead until smooth and elastic.
• Let rise until doubled, about an hour. The card didn't specify if it should be covered or not.
• When the dough is almost done rising, make the baking soda bath with the baking soda and 2 cups warm water. Make sure to stir it often!
• After the dough has risen, punch the air out of it.
• Divide the dough into 12 pieces on a clean surface, roll into a long rope about 1/2 inch thick, and shape-- such as circles, twists, nuggets, hearts, traditional shape, etc.
• For traditional pretzel shape, shape the rope like a U cross the two ends over each other, pull the ends down and attach them at the bottom of the U.
• Carefully dip each pretzel in the the baking soda bath for 20 seconds, and place on a greased baking sheet.
• Allow the pretzels to rise again til doubled in size-- not listed on the recipe card (they need to describe some of these recipes better!) but I am assuming it to be roughly another 60 minutes because the prep time is listed as 120 minutes total.
• Bake at 450F for about 10 minutes or until golden-brown.
• Now here's the fun part-- brushing and seasoning/decorating! Melted butter and olive oil work for brushing, about 4 tablespoons (more or less depending on how much you like) will work for 12 pretzels, that's what is listed on the recipe card but I decided not to include it because some people may not want to brush it on. If youdidn't bake your toppings on, brush with butter and oil and proceed with your own ideas or the ones I and the magazine suggest.
• For toppings, kosher salt is the main one for traditional pretzels. But why not try a cinnamon-sugar mixture like coarse pearl sugar and primo quality cinnamon? Sesame seeds, or a mix of black and toasted sesame seeds by themselves or with some garam masala and olive oil. Garlic salt and parmesan cheese (the powdery kind!) for Italian pretzels, with your favorite pizza or pasta sauce as a dipper! Use your favorite herbs, fresh or dried! Dulce de leche sauce and dried apples for gourmet pretzels! The sky's the limit!