Pretzel and Pizza Creations Frederick: Recipes

Pretzel and Pizza Creations Frederick is a fun, hands-on way to combine two crowd-pleasers: soft, chewy pretzels and classic pizza. This recipe gives you a golden, slightly salty pretzel crust topped with your favorite pizza sauce, cheese, and toppings, then baked until bubbly. It works because the pretzel dough is simple to make, the baking soda bath gives it that signature flavor and texture, and the whole thing comes together in about two hours—perfect for a weekend project or a game-day snack.

Ingredients

1 ½ cups (355 ml) warm water (110°F/43°C)
1 tablespoon (9 g) active dry yeast
1 teaspoon (4 g) granulated sugar
4 ½ cups (565 g) all-purpose flour, plus more for dusting
2 teaspoons (12 g) salt
4 tablespoons (57 g) unsalted butter, melted, divided
10 cups (2.4 L) water
¾ cup (170 g) baking soda
1 large egg, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt, for sprinkling
1 cup (240 ml) pizza sauce
2 cups (200 g) shredded mozzarella cheese
Your favorite pizza toppings: pepperoni, cooked sausage, bell peppers, mushrooms, olives, etc.
Optional: ¼ cup (25 g) grated Parmesan cheese

Instructions

Make the dough: In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy. Add the flour, salt, and 2 tablespoons (28 g) of the melted butter. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.) Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45–60 minutes, until doubled in size.
Preheat and prep: Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease with cooking spray.
Shape the crust: Punch down the dough. On a floured surface, roll or press it into a large rectangle about ½-inch (1.25 cm) thick—roughly 12×18 inches (30×45 cm). Transfer to the prepared baking sheets (you can cut it in half to fit).
Baking soda bath: In a large pot, bring the 10 cups (2.4 L) of water to a boil. Carefully add the baking soda (it will bubble up). Using a slotted spatula, lower the dough into the boiling water, one piece at a time, and boil for 30 seconds per side. Remove and drain well, then place back on the baking sheet.
Brush and bake: Brush the boiled dough with the egg wash and sprinkle with coarse salt. Bake for 10 minutes, until the crust is lightly puffed and starting to brown. Remove from the oven and reduce the oven temperature to 425°F (220°C).
Add toppings: Spread the pizza sauce evenly over the hot crust, leaving a ½-inch (1.25 cm) border. Sprinkle with mozzarella and your desired toppings. Drizzle with the remaining 2 tablespoons (28 g) melted butter, if you like.
Final bake: Return to the oven and bake for 10–12 minutes, until the cheese is melted and bubbly and the edges are deep golden brown. For extra browning, switch to broil for the last 1–2 minutes, watching closely.
Rest and serve: Let the pizza rest for 5 minutes before slicing. Serve warm.

Tips

Yeast water temperature: If the water is too hot (above 130°F/54°C), it will kill the yeast; too cool and the dough won’t rise. Aim for 110°F (43°C) for best results.
Baking soda bath: Don’t skip the boiling step—it gives the crust its characteristic pretzel flavor and chewy texture. Boiling for longer than 30 seconds per side makes a darker, more alkaline crust; adjust to your taste.
Topping moisture: If using wet toppings like fresh mushrooms or pineapple, pat them dry with paper towels before adding to avoid a soggy pizza.
No yeast on hand? You can use 1 ½ teaspoons (4.5 g) of instant yeast; skip the proofing step and mix directly with the flour. The dough will rise a bit faster.

Serving Suggestions

Slice the pretzel pizza into squares or wedges and serve warm with extra pizza sauce or a side of mustard for dipping—a nod to the pretzel tradition. It pairs well with a crisp green salad, roasted vegetables, or a bowl of marinara for dipping the crust. For a game-day spread, cut it into small squares and serve alongside wings or a charcuterie board.

Variations

White pizza: Skip the tomato sauce and brush the crust with olive oil and minced garlic. Top with ricotta, mozzarella, and fresh spinach.
BBQ chicken: Use barbecue sauce instead of pizza sauce, and top with cooked chicken, red onion, and cilantro.
Breakfast pretzel pizza: Top with scrambled eggs, cooked bacon or sausage, and cheddar cheese. Bake as directed, then finish with a drizzle of maple syrup.
Gluten-free: Substitute a 1:1 gluten-free flour blend. The dough will be stickier; add a little extra flour if needed and handle gently.

Storage and Reheating

Store leftover pretzel pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until hot and the cheese is melted. You can also reheat in a skillet over medium heat, covered, for 3–4 minutes. Avoid microwaving, as it makes the crust tough and chewy. For longer storage, wrap the baked, cooled pizza tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I prepare the dough ahead of time? Yes. After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and boiling.

Why is my pretzel crust not chewy? The chewy texture comes from the boiling step. If you skip it or boil for too short a time, the crust will be more like regular bread. Boil for the full 30 seconds per side, and make sure the water is at a rolling boil.

Can I use baking powder instead of baking soda for the bath? No. Baking soda creates the alkaline environment needed for the pretzel flavor and dark crust. Baking powder won’t work the same way. If you only have baking powder, you can add 1 teaspoon of lye (food-grade) to the water, but that requires careful handling—stick with baking soda for safety.

What if I don’t have a large pot for boiling? You can boil the dough in a deep skillet or Dutch oven, working in batches. Just make sure there’s enough water to cover the dough completely.

Can I make this into individual pretzel bites? Absolutely. After rising, cut the dough into 1-inch (2.5 cm) pieces, boil them for 20–30 seconds, then arrange on a baking sheet. Top with sauce and cheese, and bake for 8–10 minutes at 425°F (220°C). Perfect for appetizers.

Is the crust fully cooked before adding toppings? The first bake at 450°F (230°C) par-bakes the crust so it holds up to the toppings. The second bake at 425°F (220°C) finishes cooking the crust and melts the cheese. The final internal temperature of the pizza should reach 165°F (74°C) for food safety, especially if you add meat toppings.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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