Best 2 Pepperoni Pretzels Recipes

Pepperoni pretzels are a delicious and easy-to-make snack or appetizer that are perfect for any occasion. Made with a combination of pizza dough, pepperoni, and cheese, these pretzels are sure to be a hit with everyone. They're perfect for parties, potlucks, or just a family snack. With just a few simple ingredients and a little bit of time, you can create a batch of pepperoni pretzels that will disappear in no time.

Here are our top 2 tried and tested recipes!

PEPPERONI PRETZELS

Pepperoni Pretzels image

Provided by Guy Fieri

Time 2h15m

Yield 28 small pretzels

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons dry active yeast
1 tablespoon agave nectar
2 1/2 cups whole-wheat flour
2 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt
2 large eggs
2 cups shredded mozzarella
1/2 cup shredded parmesan, plus more for sprinkling
1 1/3 cups diced pepperoni
Coarse salt

Steps:

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

PEPPERONI SOFT PRETZELS (BREAD MACHINE)

Pepperoni Soft Pretzels (Bread Machine) image

Make and share this Pepperoni Soft Pretzels (Bread Machine) recipe from Food.com.

Provided by Chilicat

Categories Yeast Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups water (80 F/27 C)
1 egg yolk, room temperature (save white for egg wash)
1 tablespoon oil
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups bread flour
1 tablespoon active dry yeast
1 cup thin sliced pepperoni
2 tablespoons parmesan cheese
1 egg white
1 tablespoon water
1 tablespoon kosher salt
1 tablespoon sesame seeds

Steps:

Program machine for the Dough setting.
When the bread machine beeps, place dough on a lightly floured surface and divide into 16 pieces.
Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
Place on a greased baking sheet 1 1/2 inches apart. Brush with egg wash and sprinkle with.
topping that you choose.
Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.

Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 12.3, Sodium 596.2, Carbohydrate 22.9, Fiber 1, Sugar 1.7, Protein 3.8

Tips:

Use active dry yeast. If using instant yeast, reduce the amount by half.
Proof the yeast in warm water (110-115°F) for 5 minutes, or until it becomes foamy.
Add the salt and sugar to the flour before adding the yeast mixture. This will help to prevent the yeast from coming into direct contact with the salt, which can kill it.
Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour, which will make the pretzels chewy.
Let the dough rise in a warm place for 1 hour, or until it has doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide, which will make the pretzels light and airy.
Shape the dough into pretzels. To do this, roll the dough out into a long rope, then fold it in half. Twist the two ends of the rope around each other, then bring them back to the center and press them down to form a pretzel shape.
Boil the pretzels in a baking soda solution for 30 seconds. This will give the pretzels their characteristic chewy texture and golden brown color.
Bake the pretzels in a preheated oven at 425°F for 10-12 minutes, or until they are golden brown.
Serve the pretzels warm with your favorite dipping sauce.

Conclusion:

Pepperoni pretzels are a delicious and easy-to-make snack or appetizer. They are perfect for parties, game days, or just a casual get-together. With a few simple ingredients and a little bit of time, you can make these tasty treats at home. So what are you waiting for? Give this recipe a try today!