Soft Pretzels from Pizza Crust Dough


Pretzels in under an hour using pizza dough. Boiling them in baking soda water and baking at a high heat gives you a traditional soft pretzel that has a crisp outside and a soft inside.


1 pound package of pizza crust dough or medium size dough ball from pizzeria

6 quarts water

1/2 C baking soda

1 egg yolk

3 T water

2 T pretzel salt


Oven temperature 450º F Line one large baking sheet with parchment paper.

Bring large wide mouth pot or high walled skillet with water and baking soda to boil.

Sprinkle flour on large cutting board. Cut dough bowl into 8 pieces. Roll out slices to 18 inch roped. Shape them into pretzel bows.

Whisk egg yolk and water and set aside.

Drop pretzels into boiling water and boil 30 seconds per side. Using large spatula lift them out and place on baking rack. Continue until all pretzels have been boiled.

Using pastry brush apply egg yolk to the pretzels and then sprinkle salt onto the pretzels. Transfer them to baking sheet.

Bake for 10 – 15 minutes and remove to baking rack.


Serve with dips or mustard. Mine were gone in1 hour.


We have used traditional pizza dough and whole wheat pizza dough, both deliver a good pretzel.





3 thoughts on “Soft Pretzels from Pizza Crust Dough

  1. I’ve had a lot of success with mine without regular feedings. I use it, feed it, and stash it in the fridge–sometimes for weeks. Then pull it out and warm it up. If it looks like it still looks sleepy, pull out a batch to use in pancakes or waffles and feed it again before baking bread.

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