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Pepperoni Pizza Pretzels (Auntie Anne's Copycat)

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.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Course: Snack
Cuisine: American
Keyword: Auntie Annes pepperoni pretzels, auntie annes pretzels, pepperoni pizza pretzels, pizza pretzels
Servings: 8 Servings
Calories: 366kcal
Author: Sunena

Ingredients

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.

Video

Notes

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.

Nutrition

Calories: 366kcal | Carbohydrates: 61g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 821mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 0.003mg | Calcium: 109mg | Iron: 2mg
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