WHY YOU’LL LOVE THIS SOFT PRETZEL RECIPE

• Classic soft pretzel texture… chewy, not tough
  
• Simple pantry ingredients
  
• Freezer-friendly and easy to reheat
  
• Perfect for snacks, parties, or cozy nights
  
• Delicious plain or dipped

Soft Pretzels

These are the pretzels that make people hover in the kitchen. They smell good while they bake, they look good coming out of the oven, and somehow they’re always eaten faster than you planned.

Yes, any homemade soft pretzel recipe takes a little time. But none of it is hard. You mix, you knead, you let the dough rest, and then you shape. That’s it. The process feels calm and familiar, not fussy.

This is the kind of baking that reminds you why homemade is worth it. Warm soft pretzels, brushed with butter, and still soft in the middle.

Tear one open, sprinkle a little extra salt if you want, and call it a very good day!

INGREDIENT NOTES

• Warm Water: Around 110°F is ideal to wake up the yeast without killing it.
  
• Brown Sugar: Adds just enough sweetness to balance the salt.
  
• Active Dry Yeast: Make sure it’s fresh! Foam means you’re good to go.
  
• All-Purpose Flour: Gives structure while keeping the pretzels tender.
  
• Butter: Both in the soft pretzel dough and brushed on top for flavor and softness.
  
• Coarse Sea Salt: Optional, but very good (and easier to find than pretzel salt).

VARIATIONS 

Cheesy: Sprinkle shredded cheddar or Parmesan on top before baking.

Garlic Butter: Mix garlic powder into the melted butter before brushing.

Cinnamon Sugar: Skip the salt and brush soft pretzels with butter, then dust with cinnamon sugar.

Everything But: Replace salt finish with Everything But the Bagel Seasoning.

Pretzel Bites: Cut the dough into small pieces instead of shaping full pretzels.

No Salt: Leave them plain for dipping or sweet toppings.

SERVING SUGGESTIONS 

• Enjoy warm with cheese dip (especially beer cheese!) or mustard.
  
• Pair garlic butter pretzels with marinara or basil pesto for an Italian twist.
  
• Great alongside soups or chilis instead of the usual dinner rolls.
  
• Dip sweet pretzels in chocolate, salted caramel sauce, or cream cheese icing.
  
• Perfect for game days, casual parties, or roving packs of hungry teens.
  

SOFT PRETZEL FAQ 

This soft pretzel recipe works because of contrast: yeast fermentation builds flavor and structure in the dough, while the brief boiling step gelatinizes starches on the surface.

That’s what creates the chewy crust once baked. 

Kneading develops gluten, giving the pretzels elasticity so they stretch instead of tearing. Letting the dough rest allows that gluten to relax, which makes shaping easier and prevents spring-back. 

Brushing with butter after baking adds fat that softens the exterior and enhances flavor without making the pretzels greasy. 

Each step has a purpose, and together they create that signature soft-inside, chewy-outside texture people expect.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for kneading and resting.
  
• Stand Mixer with Dough Hook (optional): Makes kneading easier, but hands work just fine.
  
• Baking Sheet: Lined with parchment for easy cleanup.
  
• Medium Saucepan: For the quick baking soda boil.
  
• Slotted Spoon: Helps move homemade soft pretzels cleanly from water to pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Cheesecake Factory Brown Bread Copycat Recipe

Easy Homemade Everything Bagels Recipe from Scratch

Homemade No Yeast Bread Recipe

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Soft Pretzels

Make chewy Soft Pretzels from scratch in a few easy steps. Fluffy on the inside, buttery on the outside, and perfect with your favorite dip!

Course Bread

Cuisine American

Method Oven

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Rest Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 8 pretzels

Calories 58cal

Author Donna Elick

Ingredients

• 1 1/4 cups warm water about 110°F
• 1 tablespoon packed light brown sugar
• 1 packet active dry yeast 2 ¼ teaspoons
• 3 1/4 to 3 3/4 cups all-purpose flour plus more for kneading
• 2 1/4 teaspoons kosher salt
• 2 tablespoons unsalted butter, melted and divided
• 4 to 5 cups water
• 2 tablespoons coarse sea salt for topping
• 2 tablespoons unsalted butter, melted

Instructions

• ACTIVATE YEAST: In a large mixing bowl, add 1 1/4 cups warm water, 1 tablespoon packed light brown sugar, and 1 packet active dry yeast. Stir briefly and let sit for about 5 minutes, until foamy and bubbly.
• Note: The mixture should look foamy and bubbly on top, similar to the head on a beer. If it stays flat, the yeast may be inactive.
• MAKE DOUGH: Add 3 1/4 to 3 3/4 cups all-purpose flour, 2 1/4 teaspoons kosher salt, and 2 tablespoons unsalted butter, melted. Stir until a shaggy dough forms.
• Note: The dough will look rough and slightly sticky, not smooth yet.
• KNEAD: Knead the dough by hand for 10 to 15 minutes, or use a stand mixer fitted with a dough hook. Add additional flour, about ¼ cup at a time, until the dough is smooth and just slightly sticky.
• Note: The dough should feel soft, elastic, and slightly tacky but not stick heavily to your hands or the bowl. When pressed with a finger, it should slowly spring back.
• REST DOUGH: Cover the bowl and let the dough rest in a warm place for 1 hour, until slightly puffed.
• Note: The dough should look puffed and slightly larger, though it may not fully double in size.
• PREP OVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• SHAPE PRETZELS: Divide the dough into 8 equal pieces. Roll each piece into a long rope. Shape into a pretzel by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
• Note: If the dough springs back while rolling, let it rest for 5 minutes, then try again.
• Shape into pretzels by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
• BOIL: In a medium saucepan, bring 4 to 5 cups water to a boil. Carefully add the baking soda and stir until fully dissolved. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
• Note: The pretzels will puff slightly and look slick on the surface. Remove with a slotted spoon and place on the baking sheet.
• SEASON: Sprinkle the pretzels evenly with 2 tablespoons coarse sea salt.
• Note: Salt should stick easily without sliding off.
• BAKE: Bake for 16 to 20 minutes.
• Note: Pretzels are done when they are golden brown with slightly darker edges. For softer pretzels, remove earlier. For deeper color, bake closer to 20 minutes.
• FINISH: Brush the remaining 2 tablespoons unsalted butter, melted over the warm pretzels.
• Note: The butter should soak in immediately, giving the pretzels a glossy finish.
• SERVE: Let cool slightly and serve warm, plain or with cheese dip.

Notes

Freezing: Pretzels freeze very well. Cool completely, then freeze in a freezer-safe bag.

Reheating:
• Oven: Reheat at 350°F for about 15 minutes.
• Air Fryer: Reheat at 350°F for 4 to 6 minutes.
• Microwave: Reheat for 30 to 60 seconds for a fully soft texture.

Salt Note: The coarse salt on top is a finishing garnish and optional.

Nutrition

Serving: 1 | Calories: 58cal | Carbohydrates: 2g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2402mg | Sugar: 1g | Fiber: 0.04g | Calcium: 6mg | Iron: 0.1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Soft Pretzels appeared first on The Slow Roasted Italian.

Forget about a plain Jane classic hot dog, and make a big batch of these easy pretzel dogs. The middle has juicy hot dogs while the outer layer is made up of soft pretzel dough.

The end result is insanely good – and really, the only thing that you have to worry about is not eating them all in one sitting. 

I love dipping my golden brown dogs into my favorite dipping sauces! There’s a reason why I make a large batch when this simple recipe is on my radar!

Add a little bit of sea salt to the top of the pretzel dogs – and you’re set! 

Pretzel Dogs

This pretzel dog recipe is perfect for dinner but even better for serving on game day. 

Soft pretzels and beer with cheesy hot dogs are perfect party food, and it doesn’t get much better than having them all together in one bite!

These baked hot dogs are so much tastier than anything you can buy pre-made. Plus, they are so much fun to make, especially if you get your kids to help you.

You don’t even need a stand mixer. Because beer and pretzels go so well together, we use beer as the liquid in the dough for the pretzel dog buns! 

It adds a little punch of flavor, and oh boy, it’s spectacular!

To see us make this pretzel hot dog recipe from start to finish, watch the video in this post!

Some of our other favorite pretzel recipes are perfect party food too!

Jalapeño Popper Bread Bombs are filled with cream cheese and spicy jalapeno. The soft bread on the outside makes them irresistible.

If all you’re looking for is a soft pretzel to dip into cheese sauce, make the Best Ever Soft Pretzel Bites. Then, make a batch of beer cheese sauce to dip them in!

Ingredient Notes and Substitutions

• Hot Dogs – You can use organic, all beef, nitrate-free, sausages, or whatever makes you happy.  Any kind of hot dog will work for this recipe. 
  
  I am going to make these in mini size next time which will make for the perfect appetizer! Mini pretzel dogs make excellent finger foods. 
  
• Beer – You can substitute milk or water for the beer if needed. I prefer Blue Moon in this pretzel dog recipe, but you can use whatever you have on hand.
  
• Baking Soda – This doesn’t go in the dough — it goes in the boiling water! It’s the secret to making pretzel dough (and bagels too). 
  
• Honey – Adds a little sweetness to the dough and provides the necessary sugar to feed the yeast. Don’t skip it!
  
• Salt – Use kosher salt in the dough, plus coarse or pretzel salt on the outside of the buns for crunch and flavor.

Tips and Tricks to Make the Perfect Pretzel Dog

• Make sure the beer is warm. 

Microwave the beer in a microwave-safe glass measuring cup for 15 seconds at a time. For the active dry yeast to activate, the beer should be 110-120°F. 

• Roll the homemade pretzel dough into long strands.

We’re not wrapping each hot dog up like a burrito! Instead, you’ll wind the strand around the dog from top to bottom, creating a spiral effect. Think of it like a dough rope! 

Not only will it stay attached more easily, but you’re guaranteed an even thickness and even cooking!

• Don’t have a stand mixer?

You can easily mix the dough by hand! Just add the beer, yeast, and honey to a large mixing bowl. 

Once the yeast blooms, stir in the salt and the flour, then use a spoon to combine everything. Proceed with the pretzel dogs recipe as instructed.

• Use a large enough pot for boiling water.

The water will bubble up when you add the baking soda, so you don’t want it to be too full to start!

Prep Ahead

• Make the pretzel dough
• Preheat oven to 450°F

Kitchen Tools You Will Need

• Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Pot – You must boil each pretzel dog before baking to get that classic pretzel dough!
• Stand Mixer or Large Bowl
• Rolling Pin – If you don’t have wine, a clean wine bottle will do the job.
• Slotted Spoon for getting the dogs in and out of the boiling water.

Serving Suggestions

You’ll need dipping sauces for your pretzel dogs, and there are so many delicious options to choose from!

Ketchup, mustard (or honey mustard), and nacho cheese are top picks, but I think Chick Fil A sauce would be tasty too. Melted cheddar cheese would also pair really well with this soft pretzel recipe. 

For game day, you’ll obviously want to pair these with other appetizers and snacks. But for dinner, all you need is some chips and fruit salad or a big bowl of Nana’s Southern potato salad!

Storing and Reheating Pretzel Hot Dog Leftovers

The dough’s texture is best when eaten right away, but you can refrigerate leftovers for 4-5 days in the refrigerator. Store in an airtight container or zippered bag once cooled.

Reheat leftovers in the oven or air fryer at 375°F for 3-5 minutes, or until warmed through.

Pretzel Dogs Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Pretzel Dogs Recipe + Video

Pretzel Dogs feature all-beef dogs baked inside of pretzel hot dog buns. Ready in just 35 minutes, this recipe is perfect for game day!

Course Appetizer

Cuisine American

Method Oven

Prep Time 22 minutes minutes

Cook Time 13 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 350cal

Author Donna Elick

Ingredients

• 2 1/4 teaspoons active dry yeast
• 12 ounces warmed beer 110°-120°F* see notes
• 2 tablespoons honey
• 3 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup baking soda
• 1 large egg
• coarse salt or pretzel salt
• 8 hot dogs

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
• Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
• Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of countertop for rolling out dough. Do not flour it or it will be harder to roll out the dough.
• Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on countertop and form dough into a ball.
• We are going to cut this ball into 8 (somewhat) even pieces. First, quarter the ball of dough. Then cut each quarter in half. Roll each piece into a 12” strand.
• Place the end of the dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
• Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
• Arrange all pretzel dogs on parchment so they are not touching. Brush eggwash onto each one and sprinkle with coarse salt.
• Bake for 11-13 minutes until the tops are browned.
• Enjoy!

Video

Notes

You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast, and honey to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.

I microwaved the beer in a glass microwave-safe measuring cup, 15 seconds at a time until it was 110-120 degrees.

You can substitute milk or water for the beer. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.

Nutrition

Serving: 1 | Calories: 350cal | Carbohydrates: 54g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 2664mg | Sugar: 4g | Fiber: 2g | Calcium: 25mg | Iron: 4mg

Originally published April 2014, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pretzel Dogs Recipe + Video appeared first on The Slow Roasted Italian.

Strawberry Cheesecake Salad

If you’re a long-time reader, you know that this strawberry cheesecake salad is not the first of its kind. 

I’ve got nearly a dozen different cheesecake salad recipes ranging from tropical to patriotic and everything in between!

This version is a play on that old-fashioned strawberry pretzel salad we all used to eat growing up.

Seriously… there was always a big tray front and center at every potluck dessert table, family party, and gathering. It makes sense — it’s insanely delicious!!

The flavors in this strawberry pretzel salad in a bowl will dance over your tongue, creating an incredible dessert you’ll want to make again and again. No, I’m not being dramatic, and yes, it’s that good.

This isn’t the only twist on this classic you’ll find on the site. I also have a recipe for Strawberry Pretzel Salad in a Cup — perfect for individually-portioned desserts!

Ingredient Notes and Substitutions

• Cream Cheese – Provides a rich and tangy cheesecake flavor and creamy base for the salad. I like full-fat best here!
  
• Heavy Whipping Cream – Lightens up the texture of the cream cheese so the base becomes light and airy when combined with the instant pudding.
  
• Instant Cheesecake Pudding Mix – Acts as the thickening agent for the cream mixture and adds even more cheesecake flavor.
  
• Powdered Sugar – Sweetens the cheesecake component without adding any texture like granulated sugar would.
  
• Fresh Strawberries – Our star ingredient!! Well, other than the cream cheese maybe. The berries add color, sweetness, and a pop of juice!
  
• Strawberry Jello Mix – For even more strawberry flavor. I also love the pink color!
  
• Candied Pretzels – I make them myself using pretzels, granulated sugar, brown sugar, vanilla extract, and unsalted butter.
  
  They come out SO good every time, you guys, and really elevate the taste and presentation of the strawberry cheesecake dessert salad — plus it’s so easy!

Tips and Tricks to Make Perfect Strawberry Pretzel Salad in a Bowl

• Soften the cream cheese.

If you try to use it straight out of the refrigerator, you’ll end up with a lumpy mess.

Pull it out and let it sit on the counter while you work on the candied pretzels, and it should be ready to go when you need it.

• Use more fruit.

Since this play on strawberry pretzel cheesecake is very rich as written, you can increase the amount of berries if you’d like.

I used about 2 pounds total, so I would suggest using about 3 pounds of strawberries to mellow the whole thing out!

• Too thick?

You can use a combination of 1 cup heavy cream and ½ cup milk instead of all heavy cream for a thinner, silkier consistency.

If it’s already mixed, add a splash of milk to loosen it up!

• Add the pretzels last.

While they will stay crunchy for a while, they can start to discolor the surrounding cheesecake mixture.

If you won’t be enjoying your strawberry cheesecake salad right away, stir in the pretzels just before serving.

Prep Ahead

• Make the candied pretzels
• Soften the cream cheese
• Hull and chop strawberries

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Stand Mixer or large mixing bowl with Hand Mixer for whipping up the cheesecake base.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Silicone Spatula – A sturdy silicone spatula makes mixing my strawberry cheesecake salad thoroughly and gently a breeze.

Serving Suggestions

This is such a good one for parties!! I’ve been known to bring along my strawberry pretzel salad in a bowl to cookouts, birthdays, anniversaries, baby showers… and even the holidays!

Its fresh and fruity flavors offer such a nice contrast after a heavier meal. We love it for Easter especially, and it’s super fun for Valentine’s Day too!

And remember, if strawberry pretzel cheesecake flavor isn’t your jam, I’ve got a bunch of variations to choose from. Cherry pie, banana pudding, circus cookie, and orange dreamsicle are just a few!

Storing Leftovers

When kept covered in plastic or in an airtight container, my strawberry cheesecake pretzel dessert should stay fresh for up to 3 days. 

Keep in mind that the crunchy bits will start to soften over time, so you may want to leave those out and stir in a few each time you dish it up.

Like most recipes with a lot of dairy (other than a straight-up cheesecake), this one doesn’t freeze very well.

Actually, I should really say it doesn’t thaw very well — it will become overly watery and the pretzels won’t hold up either!

Strawberry Cheesecake Dessert Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Salad Recipes

Summer Berry Cheesecake Salad (5 Ingredient Recipe) + Video

Peanut Butter Fluff (Reese’s Cheesecake Salad) + Video

Pineapple Upside Down Cheesecake Salad

Snickers Apple Salad (Cheesecake Salad Recipe) + Video

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Strawberry Cheesecake Salad with Pretzels

Strawberry Cheesecake Salad is a creamy twist on a classic! With fresh berries, candied pretzels, and a rich cheesecake base, it's divine!!

Course Dessert

Cuisine American

Method Mixed, No Bake

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 makes 5 cups

Calories 424cal

Author Donna Elick

Ingredients

• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract divided
• 1 1/2 cups lightly crushed pretzels
• 2 teaspoons granulated sugar
• 8 ounces cream cheese softened
• 1 3.4 ounce package of instant cheesecake pudding mix unprepared
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 3 tablespoons strawberry jello mix unprepared
• 2 pounds fresh strawberries hulled and cut into bite-sized pieces

Instructions

• Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
• In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. (this took 1 minute total in my microwave)
• Stir in vanilla extract. Add the pretzel pieces and stir until fully coated.
• Transfer the pretzel mixture to the prepared sheet pan and sprinkle with granulated sugar.
• Bake for 10 -12 minutes, stirring halfway through baking.
• Remove candied pretzels from the oven and stir to recoat pretzels with any of the sugar mixture that has spread onto the baking sheet. Allow pretzels to cool completely.
• In a large mixing bowl, beat softened cream cheese until fluffy.
• Add the cheesecake pudding mixture and beat until fully combined (mixture will be chunky).
• With the mixer (or hand beater) running on low speed, slowly drizzle heavy cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time).
• Add powdered sugar and strawberry jello and continue beating until fully combined. 11. Add fresh strawberries and candied pretzels to the mixture and stir to combine. 12. Transfer mixture to a serving bowl and serve immediately.

Notes

Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 | Calories: 424cal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 378mg | Sugar: 31g | Fiber: 2g | Calcium: 74mg | Iron: 1mg

Originally published June 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Cheesecake Salad with Pretzels appeared first on The Slow Roasted Italian.

If you’ve never made homemade pretzel bites, you’re in for a treat. Simple ingredients magically make a piece of dough, that you then get to cut into equal pieces. 

After that, the recipe card below shows you all the simple steps to whip up these cheese pretzels – and let me tell you, they’re worth it! 

You can make these for game day or have them as a great option for parties. 

I love covering them with cheese, but you can also use bagel seasoning, garlic powder, coarse sea salt, or anything else that you’re craving for this soft pretzel recipe. 

Parmesan cheese is always a great pairing with these soft pretzel rolls, too! 

Easy recipes like this make simple homemade pretzels and are so much better than anything you’d buy premade at grocery stores. 

Just be sure to have a sharp knife, and a clean work surface, and you’ll be whipping up these salty pretzels in no time at all. Who knew that pretzel recipes could be so simple? 

Your first bite will be full of melty cheddar cheese – and you’re sure to be hooked! (you can also use sharp cheddar cheese, white cheddar, or any real cheese options or additions that you want! As long as the cheese melts, you’re good to go!)

Pretzels With Cheese

Homemade soft pretzels are much easier to make than you think, and they can be enjoyed in a variety of different ways.

If you don’t like cheese filled pretzels, try regular Soft Pretzel Bites instead. They’re ready in just 30 minutes and make an easy, portable snack.

Homemade Pretzel Dogs are great for dinner any night of the week and can be made ahead of time and frozen.

Ingredient Notes and Substitutions

• Pretzel bread – Make your own dough for cheesy pretzels with active dry yeast, warm water, sugar, salt, and flour. 
  
  You can also use frozen dinner rolls in a pinch. You don’t even have to make the pretzel shape for this recipe! 
  
• Cheese – I like to use mild cheddar cheese for stuffed pretzels because the flavor isn’t too overpowering.
  
• Baking soda – This is the secret ingredient for homemade pretzel bread! Add it to the water before boiling soft pretzels with cheese.
  
• Egg – Whisk this really well, then brush it over the cheese filled pretzels before baking. It helps them get that gorgeous golden brown color!

If you want to add any type of seasonings as a topping, you can add cayenne pepper for a kick of heat or even a little bit of melted butter and kosher salt on top of the baked pretzels. 

How to Make Stuffed Pretzels

Wrap cubes of cheddar cheese inside homemade dough balls, then boil quickly in water with baking soda.

Doing so allows the pretzel balls to darken in the oven and gives them the crispy, yet chewy texture they’re known for.

Once cooled, brush the cheese filled pretzels with egg wash and sprinkle with coarse salt. Then, bake until browned and enjoy!

3 Ways to Make Pretzel Bread

• With a stand mixer – Not only does it do the hard work for you, but it also frees up your hands to prep the other ingredients.
  
• By hand – You can mix the dough by hand if needed. Combine the water, yeast, and sugar. Once the yeast blooms, stir in the salt and flour and mix well. 
  
  Then, turn out the dough onto a floured surface and knead for 3-5 minutes until tacky.
  
• Ready to use frozen dough – To save both time and effort, feel free to use a package of frozen dinner rolls to make pretzels with cheese. 
  
  Just thaw and use in place of the dough recipe. I like to use Rhodes, but any brand will work just fine.

Kitchen Tools You Will Need

• Stand Mixer – A good stand mixer makes all your recipes easier. You’ll need the dough hook attachment for this recipe.
• Wooden dowel rolling pin – Perfect for small jobs like making any of our stuffed bread bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

Enjoy cheesy pretzels as-is or dip them in your favorite dipping sauces. You can’t go wrong with honey mustard or extra cheese sauce. Even beer cheese would be tasty!

You can also serve soft pretzels with cheese alongside a warm bowl of chili or soup as a replacement for traditional dinner rolls!

Storing and Freezing Cheesy Pretzels

Pretzels with cheese will stay fresh in the refrigerator for up to 5 days if covered. Or, freeze in an airtight container for up to 2 months.

Reheat in the microwave or oven until soft and warmed through.

Soft Pretzels with Cheese FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Ooey Gooey Soft Pretzels With Cheese Center + Video

Soft Pretzels with Cheese are only made better with this stuffed pretzels recipe! Perfect food for any party!!

Course Snack

Cuisine American

Method Oven

Prep Time 42 minutes minutes

Cook Time 8 minutes minutes

Total Time 50 minutes minutes

Servings 36 pretzel bombs

Calories 99cal

Author Donna Elick

Equipment

• stand mixer
• mixing bowls
• rimmed sheet pan
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons
• instant-read digital cooking thermometer
• basting brush

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water 110°-120°
• 2 tablespoons granulated sugar
• 3 1/4 cups all-purpose flour
• 1 pound block mild cheddar cheese
• 1 teaspoon kosher salt
• 1/2 cup baking soda
• 1 large egg
• Coarse salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
• Pour water into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
• Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with 1/4 cup flour.
• Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on a floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First, quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut it into 3 pieces. When you are done you will have 36 pieces.
• Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center.

  Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough.

  Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
• Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.

  Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
• Arrange all pretzel balls on parchment so they are not touching. Brush egg-wash onto each one and sprinkle with coarse salt.
• Bake for 8-10 minutes until the tops are browned.
• The ooey-gooey cheese may escape some of your pretzel bombs. That is a beautiful thing!

  Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
• Enjoy!

Video

Notes

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast, and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.

You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.

Nutrition

Serving: 1 bomb | Calories: 99cal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 606mg | Sugar: 1g | Fiber: 1g | Calcium: 92mg | Iron: 1mg

Originally published September 2013, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Ooey Gooey Soft Pretzels With Cheese Center + Video appeared first on The Slow Roasted Italian.

I love using simple ingredients to make these homemade soft pretzels. They’re even tasty and soft the next day! 

The homemade dough makes the perfect party food or an easy appetizer. You can even make a sweet version by creating these cinnamon sugar pretzel bites. 

If you love pretzels, you can make and change this homemade pretzel dough recipe time and time again. 

Just keep the dough ingredients on hand for the next time that you want to make homemade pretzels. 

Soft Pretzel Bites Recipe

Soft and tender pretzel bread topped with coarse salt is always delicious, and perfectly poppable bites make it the perfect snack for any occasion.

Plus, this quick and easy pretzel bites recipe can be made with or without a mixer, so whip up a batch today! 

For extra flavor, try making these soft pretzel bites with beer instead of milk or use the same dough to make pretzel dogs. 

Add this smoked queso and let’s get the party started!

You can even turn them into gooey pretzel bombs stuffed with jalapenos and cheese!

Looking for more appetizer goodness? Try my Copycat TGI Fridays mozzarella sticks and Texas Roadhouse Rattlesnake Bites!

How To Make Easy Pretzel Bites

This soft pretzel bites recipe comes together quite easily, especially if you have a stand mixer to do the work for you.

Please note that this easy pretzel bites recipe requires the dough hook attachment, so it cannot be made with a hand mixer instead.

1. Make the dough. First, bloom the yeast in the bowl of a stand mixer. Once it’s nice and foamy, mix in the flour and salt until it forms a ball. 
   
2. Cut into pieces. Turn out the dough onto the counter and shape it back into a ball. 
   
   Cut that into four even pieces, then roll each quarter into a long strand. Slice each strand into 16 pieces, about 1-inch long each. 
   
3. Do a baking soda bath. This is what gives soft pretzels that golden brown color and chewy exterior, so don’t skip this step!
   
4. Bake until browned. Transfer the bites to a lined baking sheet, leaving space so none are touching. 
   
   Brush the tops with egg wash and sprinkle with salt, then bake.

Helpful Tips and Tricks

• When is the dough ready? It should be tacky, not sticky. This means it will pull away from the sides of the mixer as it forms into a ball. 
  
  You can also test it by pressing your finger lightly into the dough. If your finger pulls away clean, then it’s ready to cut!
  
• Create uniform pieces. While any knife can be used to cut the dough into bites, I find that a bench scraper makes quick and easy work of the whole process. 
  
  Plus, the edges come out smooth and clean.
  
• Storage and reheating. These are best hot out of the oven, but they should stay fresh for a day or two in the refrigerator. 
  
  Or, you can freeze them for up to 3 months. Reheat in the microwave or oven until warmed through.

Soft Pretzel Bites Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Appetizer Recipes

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Soft Pretzel Bites (Easy Homemade Recipe) + Video

This pretzel bites recipe comes out tender and chewy with the most subtle sweetness. Make some right at home in just 30 minutes!

Course Snack

Cuisine American

Method Oven

Prep Time 22 minutes minutes

Cook Time 8 minutes minutes

Total Time 30 minutes minutes

Servings 64

Calories 30cal

Author Donna Elick

Ingredients

• 2¼ teaspoons active dry yeast
• 1¼ cups warm milk 110°-120°F
• 2 tablespoons honey
• 3¼ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ cup baking soda
• 1 large egg
• course salt or pretzel salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
• Pour milk into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
• Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of counter top for rolling out dough. Do not flour it or it will be harder to roll out the dough.
• Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on counter top and form dough into a ball. We are going to cut this ball into 64 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into an 18-22” strand. Cut that into 4 equal pieces. Then cut each piece into 4 equal pieces. I used a bench scraper but a butter knife will work fine. When you are done you will have 64 pieces.
• Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough bites into boiling water about 10 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all bites have been boiled.
• Arrange all pretzel bites on parchment so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
• Bake for 7-9 minutes until the tops are browned.
• Enjoy!

Video

Notes

You can mix the dough by hand if you do not have a stand mixer. Add milk, yeast and honey to a bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

Nutrition

Serving: 1 | Calories: 30cal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 296mg | Sugar: 1g | Fiber: 1g | Calcium: 7mg | Iron: 1mg

Originally published March 2014, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Soft Pretzel Bites (Easy Homemade Recipe) + Video appeared first on The Slow Roasted Italian.

Turkey Pretzel Treats

I love making fun, themed treats for the holidays, especially as classroom snacks!

After making Peeps rice krispies for Easter and meringue ghosts for Halloween, I knew I had to come up with a cute Thanksgiving treat for the dessert table.

These little pretzel turkeys turned out so cute and everyone gobbled them right up… get it?

Plus, they’re a great activity to keep the kids busy while you’re trying to tackle Thanksgiving dinner!

Ingredient Notes and Substitutions

• Reese’s Peanut Butter Cups – Use the individually wrapped snack-size cups to make your pretzel turkeys.
  
• Chocolate Chips – I like to use semi-sweet, but dark or milk chocolate works too. You’ll melt them down to act as ‘glue’ when assembling your treats.
  
  Avoid white chocolate chips as the color won’t blend in with the other candies. But chocolate or brown candy melts would work!
  
• Mini Pretzels – These provide a sturdy base, and the loops allow you to create the tail feathers for your Reese’s turkeys.
  
• Reese’s Pieces – Grab a big enough box or bag because you’ll need to pick out just the orange ones! You can use the rest in this no bake cheesecake or my brownie cookies.
  
  Or, use chocolate-covered sunflower seeds if you can find them! They usually come in orange and yellow, which is perfect for these Reese’s turkey treats.
  
• Turkey Feathers – You’ve got a few options here! I typically use leaf sprinkles for both the snood (that’s the part that hangs over the beak) and the tail feathers so it’s one less thing to buy.
  
  But, you can use candy corn for more impressive tail feathers if you’d like! Just cut off the white tips and attach them with melted chocolate.

Tips and Tricks to Make Perfect Pretzel Turkeys

• Don’t overdo it on the chocolate glue.

How many Reese’s turkeys you’re able to make depends entirely on how much chocolate you use to attach each piece.

Make sure to use enough to hold the pretzel turkeys together, but not so much that the chocolate is oozing out.

• Layer the sprinkles for more dimension.

I like to use 2 to 3 layers of leaves for the plume along the back, then two thinner red leaves layered on top of each other for the snood.

• Use candy eyes or pipe them yourself!

Candy eyeballs are a quick and easy solution for turkey pretzel treats, and you can use any extra to decorate monster or reindeer treats and cupcakes.

Or, pipe two dots of white frosting and add a little of the melted chocolate in the center for the pupil.

Prep Ahead

• Separate out the orange Reese’s Pieces
• Unwrap the Reese’s cups

What You’ll Need For This Recipe

• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Parchment Paper – Prevents your turkey pretzel treats from sticking and makes cleanup a breeze!
• Piping Bag – Gives you more control over the chocolate and is less messy too. You can also make your own by filling a plastic storage bag and snipping off the corner opposite the zippered top.
• Fall Sprinkles – You can order these from Amazon or look for a Fall Sprinkles set at the supermarket or craft store. It’ll be a large container with divided sections for different types of themed sprinkles.

Serving Suggestions

These would make the cutest little decorations to add to your table setting… and antsy kids will love a sweet treat before dinner!

Or, line them up on a tray and add them to your dessert table. Other kid-friendly and stackable treats include pumpkin snickerdoodles, caramel apple pie bombs, and haystack cookies.

How to Store Pretzel Turkey Treats

While these are perfectly fine at room temperature, you can keep pretzel turkey treats in the refrigerator if your kitchen is particularly warm.

Either way, store them in an airtight container so they don’t become stale and enjoy within a week.

Reese’s Turkey FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Thanksgiving Dessert Recipes

Sweet Potato Cheesecake

Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Caramel Apple Poke Cake

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

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Turkey Pretzel Thanksgiving Treats (with Reese’s!)

Turkey Pretzel treats are simple to make and adorable too! Make these as a classroom snack or edible decoration for your holiday table.

Course Dessert

Cuisine American

Method Microwave

Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 24 Treats

Calories 3743cal

Author Donna Elick

Ingredients

• 24 Reese’s Peanut Butter Cups
• 1/2 cup mini semi-sweet chocolate chips
• 24 Snyders Snaps pretzels
• 48 Candy eyes
• 24 orange Reese’s Pieces
• Leaf sprinkles
• Candy Corn Optional

Instructions

• Unwrap Reese’s Cups – this helps the process to go faster and the chocolate “glue” not to harden.
• In a microwave safe bowl, heat chocolate chips in 30 second increments until chocolate is melted and smooth.
• Use a spoon to transfer the melted chocolate to a zippered bag and cut the tip off for easy use (and less mess).
• On a plate or parchment paper, start by putting some chocolate on the top of the Reese’s Cup and then attach the narrow end of the pretzel onto the Reese’s.
• Flip the Reese’s over so that the pretzel is on the bottom.
• Put three dots of chocolate for the two eyes and nose.
• Place 2 candy eyes and an orange Reese’s Pieces over the chocolate dots to secure in place.
• On one side of the Reese’s Pieces, put a red leaf sprinkle to create the wattle of the turkey.
• On the back side of the Reese’s, put some chocolate on the pretzel and attach three leaf sprinkles (any color).
• Let treats cool completely. Enjoy!

Notes

How many treats you can make from the chocolate depends on how much chocolate you use to attach each piece.

You can double or triple the recipe depending on how many treats you need.

If you can’t find the same leaf sprinkles I used, you can use these leaf sprinkles which you can find at Amazon or Walmart in a Fall Sprinkles set. I used two red leaves since they were thinner and it turned out great! For the feathers, I used 2-3 layers of leaves!

You could also use candy corn for the feathers, just cut the white tip off and attach with chocolate glue!

Nutrition

Serving: 1 | Calories: 3743cal | Carbohydrates: 400g | Protein: 68g | Fat: 222g | Saturated Fat: 88g | Cholesterol: 42mg | Sodium: 2366mg | Sugar: 316g | Fiber: 31g | Calcium: 529mg | Iron: 16mg

Originally published November 2020, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Pretzel Thanksgiving Treats (with Reese’s!) appeared first on The Slow Roasted Italian.

Jalapeno Popper Pretzel Bombs

These soft, cream cheese pretzel poppers are stuffed with loads of ooey gooey cheese, crispy bacon and spicy jalapenos. 

This scrumptious snack is like nothing you have ever eaten before. I think they taste like jalapeno poppers buried inside of soft, warm pretzel bread. TOTAL comfort food!

On game day, girls night, or a laid back night with the family, this is the party appetizer that everyone will devour!

Tips and Tricks

• To warm the beer, pour it into a glass microwave-safe measuring cup, Microwave on high power for 15 seconds at a time, or until it reaches 110-115 degrees F.
• You can substitute milk or water for the beer.
• SHORTCUT: You can use 36 frozen dinner rolls (I use Rhodes) in place of making the dough from scratch.

Kitchen Tools You Will Need:

• Stand Mixer– If you have a stand mixer, it will be much easier for you to make the bread dough. If you don’t have a stand mixer, it’s okay. Here are instructions for making bread without a stand mixer.

How to Make Soft Pretzel Bombs Without a Stand Mixer

You can mix the bread dough by hand if you do not have a stand mixer.  It isn’t difficult to do, just more time consuming.

1. Add warm beer (or water), yeast and sugar to a large bowl. When the yeast blooms, you will notice little bubbles forming on the top.
2. When the yeast blooms, stir in the salt and the flour, and use a spoon to stir them with a wooden spoon to combine.  
3. Turn the pretzel bread dough out onto floured counter top and knead for 3-5 minutes, or until the dough is no longer sticky.  Then, proceed with the instructions as shown in the recipe card below.

Enjoy!

With love from our simple kitchen to yours. 

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Other Stuffed Bread Appetizers

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Jalapeno Popper Pretzel Bombs + Video

Jalapeno Pretzel Bombs are the BEST game day food! This easy snack recipe makes delicious soft pretzels stuffed with jalapeno cream cheese.

Course Appetizer, Snack

Cuisine American

Method Oven

Prep Time 42 minutes minutes

Cook Time 8 minutes minutes

Total Time 50 minutes minutes

Servings 36

Calories 143cal

Author Donna Elick

Equipment

• rimmed sheet pan
• stand mixer
• instant-read digital cooking thermometer
• 1-tablespoon size scoop
• kitchen knives
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons

Ingredients

• 1/4 cup all-purpose flour
• 1 large egg
• 12 ounces warm beer 110°-120°F, I use Blue Moon (See Notes)
• 2 1/4 teaspoons active dry yeast 1 packet
• 2 tablespoons granulated sugar
• 12 ounces bacon cooked and chopped into bite size pieces
• 8 ounces cream cheese
• 8 ounces shredded Mexican cheese blend or cheddar cheese
• 4 ounces pickled jalapeños
• 3 1/2 cups all-purpose flour
• 1 teaspoon kosher salt plus more for pretzel tops
• 2 tablespoons baking soda
• 2 cups water

Instructions

• Preheat oven to 450°F.

  Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
• Whisk egg in a small bowl and set aside.
• Warm the beer (See Notes), then add to the bowl of a stand mixer fitted with a dough hook. *See notes if you do not have a stand mixer.

  Sprinkle yeast over top of beer, add sugar and stir to combine. Allow yeast to bloom for 5-10 minutes. *When yeast has bloomed, the mixture should smell yeasty and look like the 'head' of a beer poured too quickly.
• While you wait, add cheeses, bacon and jalapeños to a medium-size mixing bowl, then stir to combine. *May need to use a wooden spoon to get it well mixed.
• Add flour and salt to stand mixer bowl. Knead on medium-low speed for 3- 5 minutes, until the dough comes together in one ball.

  If bread is too sticky to come together, add more flour, a tablespoon at a time as needed,. *Dough should be tacky when you pull it out of the mixer, but not sticky.
• Place dough on floured counter top and knead in flour for a minute or two, until dough is no longer tacky.

  Form dough into a ball. The ball will be cut into 36 somewhat even pieces.

  First, cut the ball of dough into fourths. *I use a bench scraper, but a butter knife works too.

  Roll each piece into a fat log shape, then cut each log into 3 even pieces. Roll each of those pieces into a log shape and cut those into 3 pieces each. When you are done, you should have 36 pieces.
• Fill 4-cup glass measuring cup with 2 cups of hot water; add baking soda and stir to combine.

  Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
• Working with one at a time, roll each dough piece into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center. *I use a tablespoon scooper.

  Carefully pull sides of dough up and over the cheese to create a package; Pinch the edges closed.

  Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough.

  Tap fingers in flour, pinch any tears closed, and roll again. Set aside and repeat until you have 3 stuffed dough balls.

  Transfer 3 stuffed dough balls to hot water mixture and allow them to sit while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.
• Arrange all pretzel balls on parchment so that none are touching. Brush egg wash onto each one and sprinkle with coarse kosher or sea salt.
• Bake for 8-10 minutes, until the tops are browned.
• The melted cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate.

  Serve and enjoy!

Video

Notes

To make without a stand mixer: You can mix the dough by hand if you do not have a stand mixer. Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms, add the salt and flour and stir with a spoon to combine. Turn dough out onto floured counter top and knead for 3-5 minutes, or until dough is no longer sticky.  Proceed with remaining instructions.

Beer: You can substitute milk or water for the beer. I microwave the beer in a microwave safe glass measuring cup for 15 seconds at a time, until the temperature reaches 110-120°F.

Shortcut: You can use 36 frozen dinner roll dough (I use Rhodes) in place of the pretzel bread recipe.

Nutrition

Serving: 1 | Calories: 143cal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 424mg | Sugar: 1g | Fiber: 1g | Calcium: 53mg | Iron: 1mg

Originally published January 2014. Updated and republished June 2022.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Jalapeno Popper Pretzel Bombs + Video appeared first on The Slow Roasted Italian.

Recipes like Pretzel Crockpot Candy

It’s easy to satisfy any craving with the perfect blend of salty and sweet. Add in some red and green candy, and you’re ready for the holidays!

For a different flavor, try my Crockpot Turtles Candy. It’s just as easy to make as my original recipe, but it has a gorgeous topping of pecans and chocolate drizzle.

There are plenty of other sweet treats you can make in a slow cooker as well!

Crockpot Cinnamon Roasted Almonds make a wonderful party snack, or you can package them up with some crockpot peanut clusters for an easy holiday gift.

Or, make a no-fail Dulce de Leche with just two ingredients and no stirring! It’s rich, creamy, and tastes great on everything.

How To Make Pretzel Crockpot Candy

First, make sure you have plenty of time. These take about an hour to cook, plus another couple of hours to cool.

Otherwise, this sweet and salty candy couldn’t be easier to make!

Just layer the chocolate and nuts in the crockpot and cook. Then, stir in the pretzels, scoop out onto parchment, and top with candy and sprinkles.

Helpful Tips and Tricks

• Keep it on low heat. Don’t try to make this faster by cooking High. That will only cause the chocolate to burn and you’ll have to start over with all new ingredients.
• Want to save time? You can mix the M&Ms into the crockpot before scooping if you’d like. Just keep in mind that they’ll be coated in the chocolate, so they will be white instead of Christmas colored.
• Tip for Quicker Cooling: To set the white chocolate candy more quickly, pop the baking sheets into the refrigerator.
• Want an easy holiday food gift? Place liners in muffin pans and scoop the candy into those instead of onto parchment. It will take a little longer for them to cool, but this is a great option for when you’ll be packaging them as gifts.

Kitchen Tools For Making Crockpot Peanut Clusters

• Slow Cooker – I recommend using at least a 4-quart sized crock, but larger is better so everything melts evenly.
• Cookie Scoops – For this recipe, I typically use a 3 Tablespoon scoop, but using a smaller one will yield more treats.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Parchment Paper – Prevents your treats from sticking and makes clean up a breeze!

Recipe Notes + FAQ

Storage and Freezing

These are usually fine at room temperature for a few weeks, but storing them in a sealed container will help keep them fresh.

If your kitchen is particularly warm, you may want to keep them in the refrigerator so they don’t soften and separate.

This sweet and salty candy should last up to a month when chilled. Or, you can freeze it for longer, but let the pieces thaw a bit before serving.

Can I use different kinds of nuts?

Sure! Almonds, cashews, and macadamia nuts would all taste great. You can even mix and match, as long as the measurements stay the same.

How many treats does this recipe make?

With the larger scoop, you should get about 3 dozen crockpot peanut clusters. If you need more, use a smaller scoop or double the ingredients.

Can I replace the almond bark with more white chocolate chips?

For this recipe, no. Almond bark is made specifically for melting because the texture stays smooth and it sets up and hardens beautifully.

Using only chocolate chips will result in crumbly and separated white chocolate candy.

If you can’t find almond bark, use white candy melts instead. They are shaped liked quarter-sized discs and can be found in the baking or cake decorating aisles.

Enjoy!

With love from our simple kitchen to yours.

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Pretzel Crockpot Candy Recipe Video

To see us make the recipe from start to finish, watch the video on this page.

Print

Pretzel Crockpot Candy + Video

Christmas crockpot candy is creamy, crunchy, and loaded with peanuts and pretzels. Make this white chocolate candy in just a few easy steps!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 36 Treats

Calories 369cal

Author Donna Elick

Ingredients

• 24 ounces vanilla almond bark
• 2 cups white chocolate chips 11 oz bag
• 16 ounces dry roasted peanuts salted
• 16 ounces dry roasted peanuts unsalted
• 3 1/2 cups mini pretzel twists
• 1 1/2 cups Holiday M&Ms
• Holiday sprinkles optional

Instructions

• Layer the following in a crockpot in this order: almond bark, dry roasted peanuts (salted), dry roasted peanuts (unsalted), and white chocolate chips.
• Let cook on low for 1 hour (do not stir).
• After 1 hour, turn the heat off and stir the mixture.
• Break some of the pretzels apart and add pretzels to the crockpot (I like to leave some whole, but you can break them all).
• Mix well so that all of the pretzels get coated.
• Line a couple of baking sheets with parchment paper and use a 3 tablespoon cookie scoop or a large spoon or measuring cup to spoon mixture onto the baking sheet.
• Top candy with holiday M&Ms and garnish with holiday sprinkles (optional).
• Let candy cool completely and enjoy!

Video

Notes

If you use a smaller spoon or cookie scoop, you will yield more treats.

You could mix the M&Ms in the crockpot, but I didn’t want mine coated with white chocolate.

Nutrition

Serving: 1 | Calories: 369cal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 3mg | Sodium: 175mg | Sugar: 26g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

Originally published December 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pretzel Crockpot Candy + Video appeared first on The Slow Roasted Italian.

Meat Lovers Pizza Pretzel Roll

We are a pizza loving family, I mean who isn’t?!  It seems for every dish I make I have another version with a pizza spin on it.  Pepperoni Pizza Soup, Pizza Pasta Bake, 4 Layer Pizza Dip, Pepperoni Pizza Puffs and many many more. 

When we were getting ready for game night last week all I could think of was pizza.  But, I wanted to serve something fun.  So I decided to roll my pizza up like a sweet roll, and then pretzelize it (yes its a word now).  

I did just that.  We all were bonkers over this Meat Lover’s Pizza Pretzel Roll.  With layer after layer of meaty toppings and an entire pound of ooey gooey cheese you can’t help but fall in love!  It all starts with a fabulous pretzel dough.

The dough is rolled out and topped with marinara, sliced Italian sausage, beef, pepperoni and bacon.  As if that isn’t enough to make your head spin…  It’s topped with 16 ounces of Italian cheese all rolled into the perfect log. 

Once it is rolled it is brushed and topped with salt.  That’s its!  Awesome trick for serving too.  I used a 2 cup Pyrex glass bowl in the center to keep the bread from rising in the center.  Once it was out of the oven, I poured cheesy sauce into the hot bowl and served it.

Just because I simply can not get enough cheese, I made the cheese sauce from this recipe and served it with the pizza roll.  Topped the cheese sauce with chopped tomato and basil. Perfect!

Oh my word!  It was flipping amazing and I can not wait to make it again.

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Helpful Tips to make Meat Lover’s Pizza Pretzel Roll:

• You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.
• I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
• You can substitute milk or water for the beer.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite pizza recipes: 

Pepperoni Pizza Soup

Meat Lovers Pizza Pasta Bake

4 Layer Pizza Dip

Bite Size Cheesy Pepperoni Pizza Puffs  

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Meat Lover’s Pizza Pretzel Roll

A twist on your favorite pizza that you will dream about! Meat Lover’s Pizza Pretzel Roll is the best of both world. Your favorite pizza recipe rolled into a giant pretzel roll. Filled with layer after layer of meat lover toppings and ooey gooey cheese. You need to make this one!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 742cal

Author Donna Elick

Ingredients

• 2 1/4 teaspoons active dry yeast 1 packet
• 12 ounces warm beer 110°-120°, I used Blue Moon *see cooks note
• 2 tablespoons granulated sugar
• 3 1/2 cups all-purpose flour + more for dusting counter
• 1 teaspoon kosher salt + more for pretzel top
• 1/2 cup marinara sauce
• 1 pound Italian sausage links cooked and thinly sliced into coins
• 1 pound ground beef cooked
• 7 ounce package pepperoni
• 1 pound thick cut bacon cooked and diced
• 1 pound shredded Italian cheese blend or mozzarella cheese
• 2 tablespoons baking soda
• 1 cup water boiling
• 1 egg
• marinara or cheese sauce for serving

Instructions

• Preheat oven to 425°F.
• Prepare bacon, ground beef and sausage links. Set aside.
• In a small bowl beat egg and a tablespoon of water, set aside. Sprinkle clean counter top with ¼ cup flour. Line a 13″x19″ baking sheet with parchment paper or spray with cooking spray. Set aside.
• Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the ‘head’ of a beer poured too quickly and smell yeasty.
• Add flour and salt to stand mixer. Knead for 3-5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. Light dust rolling pin and roll dough out into a 18″ tall x 24″ wide rectangle.
• Brush marinara sauce over the top of the dough, leaving a 1″ edge around the dough without sauce. This will be used to seal the roll and needs to be kept mostly clean.
• Spread sausage coins over the dough in 4 spaced rows. Sprinkle ground beef, evenly, over all of the dough continuing to leave a 1″ edge around the outside of the dough.
• Spread pepperoni in rows across the ground beef, rows should run between the sausage rows. Sprinkle with bacon and cheese.
• Starting at the bottom, tightly roll dough away from you, using the last 1” to seal roll. The last few inches of the roll are the toughest, so once you are about 2-3″ from the end, stop and use a brush to apply egg wash on the 1″ edge. Pull remaining dough over the top (towards you) and gently press the edge down to seal. Tuck the edges of the ‘log’ underneath to seal in.
• Carefully transfer the log to your prepared baking sheet and form a circle. *tip* I lifted one side of the roll and slid the baking pan under neath with the other hand.
• If there are any holes in your log, pinch some extra dough off the ends of your log and press it flat and lay it over the hole and gently press it on top to seal. Once all holes are patched, pinch the ends of the log together.
• Bring water to a boil. Carefully add baking soda (it will bubble up). Stir and liberally brush water over the entire pizza roll.
• Place an oven safe bowl, greased on the outside (I used a 2 cup pyrex bowl) in the center of the pizza roll. *This will be where you place your cheese sauce when you serve it.
• Brush the entire pizza roll with the egg wash. Sprinkle with course salt.
• Bake for 25-30 minutes until the pretzel is browned and thumps when you flick the top.
• Pour cheese sauce or marinara in center bowl and serve. Enjoy!

Notes

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

Nutrition

Serving: 1 | Calories: 742cal | Carbohydrates: 35g | Protein: 35g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 117mg | Sodium: 1683mg | Sugar: 2g | Fiber: 2g | Calcium: 105mg | Iron: 4mg

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The post Meat Lover’s Pizza Pretzel Roll appeared first on The Slow Roasted Italian.

Strawberry Pretzel Salad Cups are a sweet and salty dessert ready in 20 minutes. 

Summer is finally here!  We are so excited to be enjoying time together and having some fun in the sun together.  We have been vacation planning and party planning and have come up with some super fun and delicious treats.

Being a lover of strawberries we opted for a strawberry dessert theme for our upcoming summer party.   Our Strawberry Pretzel Sandbar Dessert Cups will be the centerpiece on the dessert table.  A salty sweet summertime treat, this fabulous dish will have them begging for more!

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Strawberry Pretzel Salad Cups

Strawberry Pretzel Salad Cups are a sweet and salty dessert ready in 20 minutes.

Course Dessert

Cuisine American

Method Blender

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16

Calories 220cal

Author Donna Elick

Ingredients

• 4 cups fresh strawberries chopped
• 4 cups mini pretzels
• 1/4 cup unsalted butter melted
• 8 ounces cream cheese softened
• 1/2 cup granulated sugar + 2 tablespoons divided
• 1/2 tablespoon vanilla or vanilla bean paste
• 8 ounce container whipped topping

Instructions

• In a medium mixing bowl, combine chopped strawberries and 1 Tbsp sugar. Mix well until coated. Set aside.
• Add pretzels to the bowl of a blender or food processor. Blend until you have pretzel crumbs. In a medium bowl combine pretzel crumbs, melted butter and 1 Tbsp sugar. Mix with a fork pressing sugar and butter into pretzel crumbs, until pretzel crumbs are moist. Set aside.
• Combine cream cheese, ½ cup sugar and vanilla in a medium mixing bowl. Beat with an electric mixer until your mixture is light and creamy. Add whipped topping and mix until combined.
• Add 2 Tbsp pretzel mixture to the bottom of each cup. Press down on mixture with your fingers to create a crust. Add the cream cheese filling, dividing evenly between the 16 servings (reserve a little to dollop on top of each cup if desired). Spoon strawberries over each serving, dividing evenly. Add dollop of remaining mixture to each cup.
• Serve and enjoy!

Notes

This makes 8 adult size portions in regular trifle glasses.

5 ounce clear cups are perfect to serve this child size portion in (available at your local party store).

Nutrition

Serving: 1 | Calories: 220cal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 304mg | Sugar: 12g | Fiber: 1g | Calcium: 36mg | Iron: 1mg

Check out these fantastic, quick and easy dishes from our Simple Kitchen: Creating delicious meals in a snap!   Click on the image or the link and it will open each one in a new tab!

Layer upon layer of cookies, cream and luscious strawberries make up this insanely simple and delicious no-bake strawberry shortcake ice box cake recipe.  The fabulous vanilla whipped cream frosting will certainly knock your socks off.

3 ingredients and 5 minutes is all that stands between you and this outrageous Dreamy Strawberries and Cream Shake!  Specks of strawberries and swirls of cream are all throughout this fantastic creamy creation.  It is dreamy and creamy unlike any shake you have ever tasted and ridiculously easy.

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