Easy Pizza Dough Soft Pretzel Knots Recipe :These Easy Pizza Dough Soft Pretzel Knots are completely failsafe, pillowy soft, and have a traditional chewy texture; they are also delicious. This is the perfect recipe for you if you are a fan of traditional soft pretzels but do not wish to spend a significant amount of time in the kitchen. You can have these Savoury nibbles on your table in no more than forty minutes if you use only five ingredients and follow the instructions.
Easy Pizza Dough Soft Pretzel Knots Recipe
Why You’ll Love These Soft Pretzel Knots
- Feel and taste just like regular soft pretzels.
- Soft as a pillow, chewy as always, and the right golden brown colour.
- It’s simple to make and can be frozen.
- They’ll be at your table in no more than 40 minutes.
- Made with only five simple things.
Ingredients You’ll Need
1 . Pizza dough
- Go the homemade route with my all-time favorite homemade pizza dough recipe, or opt for store-bought for a quick, shortcut alternative. In order to make the dough simpler to deal with, one should make sure that it is at room temperature before shaping it.
2 . Baking soda + water
- The pretzel knots will be soaked in this mixture, which will give them their trademark chewy texture and golden crust.
- The boiling bath will be formed by the mixture. Ensure that the food is cooked evenly and avoid overflowing the pot by working in batches.
3 . Egg
- You’ll whisk one large egg with 1 tablespoon of water to create an egg wash that gets brushed atop the dough for a shiny, golden-brown finish once baked.
Instructions:
- Preheat the oven to 450 degrees Fahrenheit. The parchment paper should be used to line two baking sheets, and then cooking spray should be used to oil the paper.
- Prepare your work area with a light coating of flour, and then divide the dough into twelve equal pieces. Form each piece of dough into a rope that is ten inches long.
- When you are rolling out the dough, you should not use flour on your work surface. With a little bit of stickiness, the dough will roll out more smoothly.
- Each rope should be tied into a knot. You have the option of sticking the ends out or tucking them in.
The water and baking soda should be mixed together with a whisk in a big stock pot with a thick bottom that is held over medium-high heat. It is important to bring the mixture to a full boil. - The pretzel knots should be boiled for thirty seconds in batches, and then, using a slotted spoon, they should be transferred into a single layer on the baking sheets that have been prepared, with a minimum distance of two inches between each knot.
- Egg wash should be used to coat the pretzel knots, and then salt should be sprinkled on top of them.
- Baking the soft pretzel knots for 12 to 15 minutes, rotating the baking sheets halfway through the process, until they reach a dark golden Colour is recommended. First, take them out of the oven and let them to cool down a little bit before serving.
How to Make Soft Pretzel Knots with Pizza Dough
1 . After dividing the dough into twelve equal pieces, roll each of those pieces into a rope that is ten inches long.
2 . Tie each rope into a knot
- You shouldn’t stress too much about making knots that are flawless. If you want to add a delightful homemade touch to your pretzels, embrace their defects because the beauty of homemade pretzels rests in their rustic aspect.
3 . Make a baking soda bath
- The water and baking soda should be mixed together in a big stock pot with a heavy bottom and placed over medium-high heat without stirring. It is important to bring the mixture to a full boil.
4 . Boil the pretzel knots for 30 seconds
- Work in batches to avoid overcrowding the pot, which can cause the knots to stick together. Use a slotted spoon to transfer them to a parchment paper-lined baking sheet.
- Next, quickly sprinkle the salt over the pretzels after brushing them with the egg wash. This will guarantee that the salt clings nicely to the surface of the crackers.
5 . Bake until they are dark golden, about 12 to 15 minutes
- To ensure that the pretzel knots bake uniformly and come out wonderfully golden all over, I always give my baking sheets a little spin in the oven halfway through the baking process.
Tips and Tricks
- Before you begin shaping and rolling the pizza dough, you should wait until it has reached room temperature. Because of this, the dough becomes more malleable and will be easier to work with.
- Be sure not to skip the bath with baking soda! To achieve the traditional chewy texture and golden crust, it is essential to boil the ingredients for a short period of time.
- For me, one of the most enjoyable aspects of making soft pretzel knots with pizza dough is the opportunity to experiment with different toppings. You shouldn’t be afraid to experiment and make them your own, whether you want to use traditional salt, everything bagel seasoning, or even something sweet like cinnamon sugar. The possibilities are endless!
- The ideal way to enjoy these is while they are still warm, right after they have been removed from the oven. After they have reached a temperature where they are safe to handle, I adore serving them to my family and friends.
- The leftovers should be stored in plastic bags that are sealed before being stored. However, it is important to monitor the moisture levels and to sometimes open the bags if they appear to be becoming too soft.