These pepperoni pizza pretzels are an Auntie Anne's copycat recipe that will bring you a taste of mall nostalgia. These pretzels are chewy, with the right amount of salt and spice from crispy pepperoni.
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Why You'll Love This Recipe
- A nostalgic favorite: These pepperoni pizza pretzels are a classic, nostalgic favorite. They have the same chewy texture with the right amount of pepperoni grease -what's not to love?
- Easy ingredients: You do not need a long list of ingredients to make these pretzels at home. Most of these ingredients are pantry & fridge staples, which is the best part!
- Kid-friendly: These pretzels are simple with no hidden surprises, making them kid-friendly, just like a pepperoni pizza! Another kid-friendly appetizer that will be a family favorite is these English puff pastry sausage rolls.
Ingredient Notes
- Bread flour: Bread flour has a higher protein content, which produces the classic chewy texture of these pretzels. Bread flour is labeled exactly as that, and you can find it in almost every grocery store.
- Active dry yeast: This is not instant yeast, meaning you must activate it before adding the dry ingredients to the mix. You can use yeast that comes in packets or a jar, they work the same.
- Brown sugar: Brown sugar adds more depth and color to the pretzel dough. It is mainly used to feed the yeast, so the dough will not be sweet.
- Baking soda: Baking soda gives the pretzels their signature chewy exterior and color.
- Sliced pepperoni: I recommend using a drier, aged pepperoni. You can usually find it in the deli section, and sometimes it will not be refrigerated.
- Cheese blend: Auntie Anne's pretzels are made with mozzarella, parmesan, and asiago cheese - we use this same blend for our homemade version.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Bread flour: You can substitute bread flour with only all-purpose flour. The texture will be slightly less chewy, but the pretzels will still be delicious. You will also want to knead the dough longer to develop the gluten.
- Active dry yeast: You can use instant yeast instead. You will not need to activate the yeast beforehand, and you can add it right in with the flour.
- Brown sugar: Granulated sugar will work in place of brown sugar.
- Sliced pepperoni: Sliced salami is a suitable substitute for pepperoni.
- Cheese blend: You can use all mozzarella cheese for the topping.
Variations
- Other toppings: Feel free to top these pretzels with other of your favorite toppings, like jalapeños!
- Mini bites: Instead of rolling these into full pretzels, use this dough to make pepperoni-topped pretzel bites instead.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Activate the Yeast
Add lukewarm water, brown sugar, and active dry yeast to the bowl of a stand mixer. Lightly whisk to combine, and let the yeast sit for 7-10 minutes.
Once the yeast is foamy, it is ready to use.
Mix the Dough
Add the flour and salt to the activated yeast.
Using a dough hook, knead the dough on low speed for 7-8 minutes until the dough is smooth is completely pulled off the side of the bowl.
Proof the Dough
Place the dough in an oiled bowl, and cover it with cling wrap or a towel. Place in a warm place for 1 hour until it has doubled in size.
Once the dough has been proofed, punch it down to work with it.
Portion the Dough
Portion the dough balls into 8 pieces.
Roll each portion into an approximately 30" rope.
Twist the Pretzel
Shape the dough rope into a "U".
Cross the two ends of the "U" over each other twice to form a twist.
Shape the Pretzel
Bring the two ends down onto the round part of the pretzel.
Dip in Water Bath
Boil 6 cups of water in a kettle or on the stove. Transfer the boiling water to a heat-safe bowl, and add ¼ cup of baking soda. Once it has stopped fizzling, lightly whisk to combine.
Dip each pretzel in the baking soda bath for 30 seconds each and place on a parchment-lined baking sheet.
Top and Bake
Brush the pretzels with melted butter, and top with slices of pepperoni and the cheese blend.
Bake the pretzels for 15-20 minutes until the pretzels are golden brown and the cheese is melted.
Expert Tips
Water temperature: Avoid using very cold, or hot water when activating the yeast as this can kill it. The ideal temperature is approximately 100-110°F.
Rolling the dough: Try to keep the ends of the rope slightly thinner than the middle of the rope. This will ensure the dough is not overly thick when twisted and folded over.
Press the pepperoni: When topping the pretzels with the pepperoni slices, lightly press them into the dough so that they stick when baking.
Grating the cheese: I recommend using the finer, smaller side of the grater to get a fine shred instead of thicker, larger shreds of cheese. This will ensure that the cheese melts nicely into the dough without completely covering the pretzel.
Make Ahead & Storage
- You can make the dough one day in advance. Instead of proofing the dough in a warm place, cover it with cling film and store it in the fridge overnight.
- Store baked pretzels in a freezer bag, and keep them in the fridge for 3-4 days.
- Reheat the pretzels in the oven before serving to crisp the pepperoni and warm the inside.
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Pepperoni Pizza Pretzels (Auntie Anne's Copycat)
Equipment
Ingredients
- 2 ¼ cups Water - lukewarm
- 2 ½ teaspoon Active dry yeast
- 1 ½ tablespoon Brown sugar
- 2 ½ cups Bread flour
- 2 ½ cups All purpose flour
- 2 teaspoon Kosher salt
- 6 cups Water
- ¼ cup Baking soda
- ¼ cup Salted butter - melted, ½ stick
- ½ cup Sliced pepperoni
- ¼ cup Parmesan cheese - finely shredded
- ¼ cup Asiago cheese - finely shredded
- ¼ cup Mozzarella cheese - finely shredded
Instructions
- Add lukewarm water, brown sugar, and active dry yeast to the bowl of a stand mixer. Lightly whisk to combine, and let the yeast sit for 7-10 minutes. Once the yeast is foamy, it is ready to use.2 ¼ cups Water, 2 ½ teaspoon Active dry yeast, 1 ½ tablespoon Brown sugar
- Add the flour and salt to the activated yeast. Using a dough hook, knead the dough on low speed for 7-8 minutes until the dough is smooth is completely pulled off the side of the bowl.2 ½ cups Bread flour, 2 ½ cups All purpose flour, 2 teaspoon Kosher salt
- Place the dough in an oiled bowl, and cover it with cling wrap or a towel. Place in a warm place for 1 hour until it has doubled in size. Once the dough has been proofed, punch it down to work with it.
- Preheat the oven to 400°F.
- Portion the dough balls into 8 pieces. Roll each portion into an approximately 30" rope.
- Shape the dough rope into a "U". Cross the two ends of the "U" over each other twice to form a twist.
- Bring the two ends down onto the round part of the pretzel.
- Boil 6 cups of water in a kettle or on the stove. Transfer the boiling water to a heat-safe bowl, and add ¼ cup of baking soda. Once it has stopped fizzling, lightly whisk to combine.6 cups Water, ¼ cup Baking soda
- Dip each pretzel in the baking soda bath for 30 seconds each and place on a parchment-lined baking sheet.
- Brush the pretzels with melted butter, and top with slices of pepperoni and the cheese blend.½ cup Sliced pepperoni, ¼ cup Parmesan cheese, ¼ cup Asiago cheese, ¼ cup Mozzarella cheese, ¼ cup Salted butter
- Bake the pretzels for 15-20 minutes until the pretzels are golden brown and the cheese is melted.
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