Pizza Stuffed Pretzel Twists
Prep time
Cook time
Total time
These soft pretzel twists are stuffed with pizza sauce, pepperoni, and mozzarella. They're the perfect weekend snack.
Serves: 6 twists
Recipe adapted from The New Artisan Bread in Five Minutes A Day
  • 1 ½ cups lukewarm water
  • ½ tablespoon active dry yeast
  • ½ tablespoon salt
  • 1 tablespoon sugar
  • 3 ¼ cups bread flour
  • Coarse salt for sprinkling on the pretzels
  • ⅓ cup pizza sauce
  • ⅓ cup mozzarella cheese, shredded
  • ⅓ cup pepperoni, diced
  • ¼ cup baking soda
  • Pizza sauce, for serving
  1. At least two hours before you want to bake your pretzels or as many as five days ahead of time, prepare the dough. Mix the yeast, salt, sugar and water in a large mixing bowl. Add the bread flour and stir with a wooden spoon until the flour is incorporated. You may need to use your hands (get them wet first) to add in the last bits of flour.
  2. Cover loosely with plastic wrap and let the dough rest for two hours at room temperature. At this point you can proceed with the recipe or refrigerate the dough for up to five days. I made mine the night before I planned to bake.
  3. When ready to make the pretzels, mix together the filling. Mix the cheese, pizza sauce, and pepperoni in a medium bowl.
  4. Preheat the oven to 425°F and line a cookie sheet with parchment paper. Bring a large pot of water to a boil, then reduce the heat to keep it at a simmer.
  5. Turn the dough onto a floured counter and dust it lightly with flour. Spread it out using your fingertips until it is about the size of a piece of paper. Cut the dough with a sharp knife or pizza cutter into 10 roughly equal rectangles. Spread a spoonful of the filling onto each rectangle, leaving a little bit of space at the edges.
  6. Use your floured hands to pinch each piece of dough into a rope. Then, using a combination of rolling and pulling, stretch each rope until it is about doubled in length, being careful not to open up the seams. Take two of the ropes and twist them together, then repeat with the remaining ropes to make five total twists.
  7. Add the baking soda to the water. Drop one twist into the water, making sure you have enough room so they don’t touch, and let it simmer for 1 minute, then flip over with a spoon and simmer it for another 30 seconds. Remove the pretzel with a slotted spoon and place it on paper towel, then move it to the prepared baking sheet. Repeat with the remaining pretzels. If the pretzel seams start to open a bit and you can see some of the filling, don’t worry, as long as the filling isn’t falling out of the pretzel.
  8. Bake the pretzels for 25-35 minutes, until the pretzels are a deep golden brown. Serve with pizza sauce, ranch dressing, or the dip of your choice.
Recipe by Today We Bake at