Pepperoni Pizza Pretzels with Pecorino Cheese
These savory pretzels combine the flavors of pizza with the satisfying chew of traditional soft pretzels. Each pretzel is loaded with minced pepperoni mixed into the dough and topped with grated Pecorino cheese and coarse salt. The result is a golden-brown, chewy pretzel with pizza flavors baked right in. Perfect for game day snacks, lunch boxes, or casual entertaining when you want something more exciting than regular pretzels but just as satisfying.
Ingredients
- 1 ½ cups warm water, 110°F
- 1 tablespoon honey
- 1 package Fleischmanns pizza crust yeast
- 2 tablespoons unsalted butter, melted
- 2 tablespoons Filippo Berio extra virgin olive oil
- 4 cups unbleached all purpose flour
- 1 ½ teaspoons fine sea salt
- 2 cups minced pepperoni
- 8 cups water
- ½ cup baking soda
- 1 large egg yolk, beaten with 1 tablespoon water
- ⅝ cup grated Pecorino cheeseParmesan cheese1:1availability
Parmesan works equally well if Pecorino unavailable
- coarse salt, to sprinkle on top
Instructions
- 1
Combine warm water, yeast, honey, butter and olive oil in a large bowl or stand mixer
- 2
Add flour one cup at a time and salt, mixing with dough hook or by hand until mixture forms a ball
- 3
Transfer dough to work surface and knead a couple times
- 4
Preheat oven to 450°F and line two baking sheets with parchment paper
- 5
Divide dough into 12 equal pieces and roll each into a 24-inch rope
- 6
Shape each rope into pretzel form by making U-shape, crossing ends twice and pressing into bottom center
- 7
Place shaped pretzels on parchment-lined pans spacing about an inch apart
- 8
Bring water and baking soda to rolling boil in soup pot or large saucepan
- 9
Boil pretzels a few at a time for about 40 seconds using wide spatula or skimmer
- 10
Drain well and place on parchment lined pans at least 2 inches apart
- 11
Brush pretzels with egg wash and sprinkle with coarse salt and cheese
- 12
Bake until deep golden brown for about 15 minutes
- 13
Cool on racks and serve warm
Tips
Make sure water temperature is exactly 110°F for proper yeast activation - too hot will kill the yeast.
Don't skip the boiling step as it creates the characteristic pretzel texture and helps toppings adhere.
Serve these pretzels warm for the best texture and flavor experience.
Good to Know
Store cooled pretzels in airtight container for up to 3 days. Reheat in 300°F oven for 5 minutes to restore texture.
Shaped pretzels can be covered and refrigerated overnight before boiling and baking.
Serve warm with mustard, cheese sauce, or pizza sauce for dipping.
Common Mistakes
Don't over-boil the pretzels or they'll become tough and chewy
Ensure egg wash covers entire surface to prevent uneven browning
Substitutions
FAQ
Can I freeze these pretzels?
Yes, freeze baked and cooled pretzels for up to 3 months. Reheat from frozen in 350°F oven for 8-10 minutes.
What if I don't have pizza crust yeast?
Regular active dry yeast works fine - use same amount and proof in warm water with honey first.
How long do these keep fresh?
Best eaten day of baking but stay good for 2-3 days stored in airtight container at room temperature.