INGREDIENTS

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

activate the yeast

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

make the pretzel dough

Add flour and salt. Mix on low until dough comes together, 1–2 minutes. Increase to medium speed and mix 5 minutes more. Transfer dough to a greased bowl, turn once, cover, and let rise until doubled, about 45 minutes.

shape the crust

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

create the pretzel edge

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

add the toppings

Spread queso dip over the crust. Top with shredded mexican cheese blend and sliced pepperoni.

bake & finish

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

NUTRITION

• 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