Pizza Margherita Pretzel Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 18 rolls
All the classic flavors of a pizza margherita stuffed in to a soft pretzel shell. Super cheese and ridiculously delicious!
  • 1 package instant yeast
  • 1 ½ cups warm water
  • 1 teaspoon sugar
  • 2 teaspoons kosher salt
  • 4 ½ cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 12 cups water
  • ⅔ cup baking soda
  • 1 egg + 1 tablespoons water whisked together
  • 14 ounces whole peeled tomatoes (I used half of this 28 oz can tomatoes)
  • 1 large garlic clove, grated
  • ¼ cup torn basil
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • 18 bocconcini mozzarella balls
  • Flaked salt
  1. In the bottom of a stand mixer, combine water, sugar and salt, flour and butter.
  2. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
  3. Rinse bowl off and then grease with canola oil or non-stick cooking spray. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place. Let rise for one hour.
  4. While the dough rises, prepare the sauce. Drain the excess juice from the tomatoes. Add whole tomatoes to a medium bowl. Add in garlic, basil, sugar and salt. Stir to combine.
  5. One the dough has risen, preheat oven to 425 degrees
  6. Divide the dough into 18 pieces. Use a rolling pin to roll dough out to a 3-inch circle. Make sure the dough is thicker in the middle than it is on the edges.Place one piece of mozzarella in the middle. Cover with 1 tablespoon of sauce (make sure there is basil in it).
  7. Reform circles in to a ball, covering the filling. Pinch edges to seal.
  8. When ready to cook pretzels. Bring a very large pot of water (about 11-12 cups) to a rolling bowl. Add baking soda.
  9. pretzels to the water at the same time. Cook for 30 seconds, then flip over and cook for another 30 seconds. Drain. Repeat for remaining rolls.
  10. Line rolls up on a greased baking sheet and brush with egg wash. Sprinkle with flaked sea salt.
  11. Bake for 15 minutes or until golden brown.
Recipe by Cooking for Keeps at