Ingredient

Pretzel Dough

• 1½ cups warm water (110°–115°)

• 2 Tbsp sugar

• 1 Tbsp active dry yeast

• 4 cups all‑purpose flour

• 1 tsp salt

Pretzel Bath

• ½ cup hot water

• 2 Tbsp baking soda

• ¼ tsp pretzel or coarse salt

Pizza Toppings

• ½ cup prepared salsa con queso dip

• 2 cups shredded Mexican cheese blend

• ½ cup sliced pepperoni

• 1 Tbsp butter, melted

Directions

1. Activate the Yeast In a stand mixer bowl, stir together the warm water, sugar, and yeast. Let stand until foamy, 4–5 minutes.

2. Make the Pretzel Dough Add the flour and 1 teaspoon table salt. Using the dough hook, mix on low speed until the dough comes together, 1–2 minutes. Increase speed to medium and mix for an additional 5 minutes. Transfer the dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Shape the Crust Preheat the oven to 425°F. Punch down the dough and press it into a 12‑inch circle on an ungreased 14‑inch pizza pan. Let stand for 10 minutes.

4. Create the Pretzel Edge Stir together the hot water and baking soda. Brush the mixture over the outer 1‑inch of the dough. Let stand 5 minutes and repeat. Sprinkle coarse salt over the pretzel edge.

5. Add the Toppings Spread the queso dip over the inside of the crust. Top with the shredded Mexican cheese blend and sliced pepperoni.

6. Bake and Finish Bake until the crust is golden brown and the cheese is melted, 16–18 minutes. Brush the pretzel crust with melted butter before serving. 

Nutrition -

(Per Serving)

Calories: ~310–360 Total Fat: 15–18 g Saturated Fat: 7–9 g Cholesterol: 25–35 mg Sodium: 680–820 mg Carbohydrates: 34–40 g Sugars: 2–4 g Protein: 10–13 g