Soft and chewy, these pretzels are a fun way to bring Germany to you!
If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.
Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.
1. Preheat oven to 425°F and bring 5 cups of water to a boil in a medium sauce pan.
2. Unroll the refrigerated Classic Pizza Dough and cut dough lengthwise into six equal strips. Take each piece and roll it, lengthwise, tightly up into a rope, pinching the seam tight. Then take the rope and form a pretzel. Line a rimmed baking sheet with the included parchment paper and lay the completed six pretzels on it.
3. Once the water is boiling, add the baking soda one Tbsp. at a time (be careful of boil overs when adding the baking soda). Stir to combine.
4. One at a time, place the pretzels into the boiling water for 30 seconds, then remove to the parchment lined baking sheet. Sprinkle with salt immediately.
5. When all the pretzels have had the baking soda bath, place the sheet tray in the oven and bake for 15 minutes.
6. Beer cheese: In a food processor, shred the cheese using the shredding blade. If you do not have a food processor, shred the cheese using a manual or microplane grater. Once shredded, return it to the food processor (or blender at a low speed) and add the seasonings, Worcestershire, Dijon, and butter, then pulse for a few seconds. Slowly pour the beer in until well combined. Let the processor run for about 30 seconds, then remove the beer cheese to a bowl. Cover with plastic wrap and refrigerate for 30 minutes or longer (can be made the day before).
7. Once the beer cheese is ready, serve with the pretzels.