Easy Pizza Dough Pretzels

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 86, total fat 2 G., saturated fats 1 G., proteins 3 G., carbohydrates 13 G., fiber 1 G., cholesterol 16 mg, sodium 2363 mg, sugar 1 G.

If you love the wonderful taste of pretzels but don't have time to knead dough and roll pretzels, you can take the easy route and make mini pretzels from store-bought pizza dough. Simply cut the dough into pieces, then blanche them in boiling water with baking soda to give them that delicious flavor, and bake. These mini pretzels are perfect as a snack. Dip them in a creamy mustard dipping sauce and enjoy. These little treats are sure to delight with their flavor and ease of preparation!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pretzels

350 g pizza dough
0.5 cups of baking soda
1 large egg

Creamy mustard dip

1/4 cup Dijon mustard
1/3 cup sour cream
1.5 teaspoons of honey

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, eggs, sour cream, Dijon mustard, honey

Cooking the dish according to the recipe:

Creamy mustard dip:

Mix mustard, sour cream, and honey. Season with salt to taste. Transfer to a small serving bowl and refrigerate until ready to serve.
Preheat oven to 220°C. Line a baking sheet with paper towels.

Pretzels:

Bring 3 liters of water to a boil in a large saucepan. Divide the pizza dough into four pieces and roll each piece into a rope with a diameter of 2 cm. Cut each rope into pieces approximately 2.5 cm long.
When the water boils, add the baking soda and stir. Drop half the dough into the water and boil for 45 seconds. Transfer the scalded dough to paper towels. Repeat with the remaining dough. Lightly pat the dough dry with a paper towel.
Line a baking sheet with parchment paper. Beat the egg in a small bowl with 1.5 tablespoons of water.
Dip each piece of dough into the egg mixture, letting any excess drip off, then place them on the prepared baking sheet, spacing them about 2.5 cm apart. Lightly sprinkle the tops with salt and bake until richly golden, 13-15 minutes.
Serve pretzels warm with creamy mustard sauce.