Pitzels (Stuffed Pizza Dough Pretzels)

To download a copy of the recipe for Stuffed Pizza Dough Pretzels, click HERE.

A warm welcome to new subscriber Jennifer. It’s great to have you!

I’m not sure who first had the idea of combining the goodness of a fresh, homemade soft pretzel with the heavenly joy of pizza, but whoever it was did it a long time ago. Since that time, many more versions have been made by countless cooks. This week’s recipe is my contribution to the lexicon of pizza-stuffed pretzels or, as I like to call them, “pitzels.”

As with many homemade foods, especially ones involving yeast dough, some who are new to the process may feel a little intimidated at first. To them I say, fear not! It’s easier than you might think. Besides, if you don’t want to make your own pizza dough it’s pretty easy to buy one.

Some Cook’s Notes before we begin:

• This recipe starts with the pizza dough already made. You can purchase one at your local supermarket, or at many pizzerias, use your own favorite recipe, or use the savory crust recipe I posted here a while back. (Send me an e-mail or comment if you’d like a copy.)

• You can also make your own sauce, but the amount you’ll need for this recipe is so small I recommend just getting a small jar of a good store-bought sauce. (Just make sure you keep some reserved for dipping.)

• The fillings listed in the recipe are based on basic pizza toppings: sauce, cheese, basil and oregano. If there’s anything else you like on your pizza, feel free to chop it up small and add it.

• The baking time will vary somewhat with a lot of factors, especially your dough recipe. For that reason, you’ll need to keep an eye on the pretzels while they’re baking to make sure they don’t overcook. Legend has it that hard pretzels originated when a baker’s assistant fell asleep and over-baked a batch of soft pretzels; instead of throwing the batch out, the baker packaged and sold them as hard pretzels as if that is what they had set out to make in the first place. (The “I meant to do that” approach to dealing with cooking mistakes is more common than you might have thought. Not that that ever happens here…)

• The somewhat unique method of stuffing the dough described below is adapted from Guy Fieri.

This recipe makes eight medium size soft stuffed pretzels.

Spread a pizza dough out on a floured working surface.

Roll the dough out to about 16” x 10”, or as close to it as you can. Spread some sauce, ¼ cup shredded mozzarella or other pizza cheese; and 2 Tbsp chopped fresh basil along the middle 1/3 of the dough.

Fold 1/3 of the dough over the sauced portion.

Spread some sauce, the remaining cheese, and the remaining basil along the top of the folded dough.

Fold the remaining 1/3 of the dough over.

Cut the folded dough into 8 equal strips.

Press the edges of each strip together to seal the filling inside the dough. Roll each into a 14-inch long rope,

Twist each rope into a pretzel shape.

Begin heating 6 cups of water to a boil, and begin pre-heating the oven to 400 degrees. When the water is boiling, add 2 Tbsp of baking soda. Place the unbaked pretzels in the boiling water, in batches, for 30 seconds, turning half-way. Place them back on a baking sheet lined with parchment or a silicon baking sheet. 

Brush the tops with egg wash.

Sprinkle with dried oregano.

Bake until golden brown. (The baking time for this will depend on a lot of things so keep an eye on them, but it should be around 15-20 minutes.) Let the pretzels rest on the baking sheet for a few minutes, then let cool on a rack.

Use the remaining sauce for dipping. (This is optional, but strongly recommended.)

To download a copy of the recipe for Stuffed Pizza Dough Pretzels, click HERE.

When you make these delicious treats, just be sure to set some aside for yourself. They tend to get eaten up fast!

I hope you enjoyed this special homemade food delight, and that you’ll take a look at this site again next week for another recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)