Pizza Dough Pretzels

I just want to add that the amount of time it boils in the baking soda water is very important. If it stays in the baking soda water too long, the flavor is very strong. Mine were inedible because I boiled them for maybe 2-3 minutes each side. Hope that saves someone from making the same mistake. (I'm not really rating the recipe)

These pretzels are great. I like to make pizza dough into pretzel dogs. Put the pizza dough on floured board (wood or cookie sheet) and slice the dough so you get long, 1"-2" pieces of dough. Just roll the hot dogs, sausages, polish sausages, or whatever in long sliced up pizza dough and wrap them around each hot dog or sausage spiraling from top to bottom. Boil in 4 c. boiling water water with 2 T baking soda for 1 minute, put on an oiled cookie sheet with a few grains of uncooked oatmeal, or uncooked cream of wheat on the sheet to prevent sticking and bake at 375 until they are done and browned on the top (slightly less brown than John's) like a pretzel - about 20-25 minutes. Even if you accidentally cook them as brown as John's, they will probably be fine. I've made 50 batches of these and none of them have ever failed. Dip them in mustard and ketchup if you'd like. They get rave reviews from my kids, their friends, and, even, adults.

Really good

This is now a go to treat at our house. I’ve made it with store bought and homemade dough...although I have found that fresh dough is harder to work with. I often let it sit in the fridge for a day. Thanks for a great recipe!

These were super easy. Kids loved them!

These were easy and turned out really well. Next time I'll let the dough warm up a little more before I try to shape it. But overall a quick, simple recipe that yielded yummy results.

The receipe was great! I did make my own pizza dough using pizza dough yeast, as the store bought doughs sometimes change with the seasons. I have come to love Chef John's recipes with videos in tow! Follow along without deviation on the first attempt. TY Chef! Top off with a little mustard!

Very easy to follow and make. I loved these Pretzels with a nice cold beer and mustard.

This was easier then trying to do the whole yeast & rise part of the dough. Watch cooking time because smaller size of pretzel only needed 12-15 minutes. I’m terrible at making shapes but finally settled on tie knots. Stored in plastic container but added paper towel to soak up moisture. Hot honey mustard for dipping was perfect complement.

I had 18 oz of pizza dough left over from a few days ago when I made a double batch of Wolfgang Puck's pizza dough recipe (CJ presented it recently on FoodWishes.com). My family loves soft pretzels (even for a quick breakfast), so I decided to try this recipe this morning. They turned out great. I do recommend always watching CJ's videos at least twice for all his recipes before attempting them. So much more can be learned from them beyond what is written on the recipe page. Thanks, Chef John!

LOVE these pretzels, my kids can't get enough of them!

Oh my!!! These are amazing and so easy. Sometimes I do not even add the extra flour and they still turn out to be absolutely delicious. They are 100 times better than the mall pretzels! My son likes to make them into a sandwich with prosciutto and beer cheese sauce. Try this recipe and you will be happy.

Love the video

Yum. Warm pretzels at home!

I used homemade pizza dough and these came out great! Definitely have that unique pretzel flavor that really scratches that itch. Making cheese sauce to dip them in tomorrow!

The recipe as it is works perfectly! Flavor is classic even without adding the mustard. The pretzel makes an excellent bagel substitution for a smoked whitefish, lime, onion, cream cheese, tomato sandwich. Seriously....this is food of the gods. Heck, cut the pretzels into rounds and top with cream cheese and lox and fresh dill and black pepper and watch your brunch guests swarm the table. I have since moved on from this with confidence to making sourdough based bagels, but using the same oven and boiling systems. Thank you CJ!