Super Pepperoni Pizza Pretzels

Need something nifty for the big game? Want to get away from the predictable cheese whiz, tortilla chips and salsa?  Let them eat pretzels and not just any pretzels but ones you make yourself. Easy as can be, these pretzels are delicious and a great way to get a Super Bowl party going! Let everyone make their own from store bought dough. Put these together with a platter of assorted cheeses, marinated artichoke hearts, olives and cold cuts like salami and ham and you got a touchdown!


  • 1 1/2 cups warm (110°F) water
  • 1 tablespoon honey
  • 1 package Fleischmanns pizza crust yeast
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Filippo Berio extra virgin olive oil
  • 4 to 4 1/4 cups unbleached all purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 2 cups minced peperoni
  • 8 cups water
  • 1/2 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • 2/3 cup grated Pecorino cheese
  • Coarse salt to sprinkle on top of pretzels
  • Ingredients


  1. In a large bowl or stand mixer combine the water, yeast, honey, butter and olive oil. Add 4 cups of the flour a cup at a time, the salt, and mix with the dough hook or by hand until the mixture is well combined and moves around the blade and begins to form a ball. Transfer the dough to a work surface and knead it a couple of times.
  2. Preheat the oven to 450°F.  Line two baking sheets with parchment paper and set aside.
  3. Divide the dough into 12 equal pieces.  Roll each piece of dough under the palms of your hands into a 24-inch rope. Make a U-shape with the rope, holding the 2 ends of the rope, cross them over each other twice and press them into the center of the bottom of the U in order to form the shape of a pretzel. Place on the parchment-lined pans, spacing them about an inch apart.
  4. Bring the water and the baking soda to a rolling boil in a soup pot or deep, large saucepan.
  5. Use a wide face flat spatula or skimmer and boil the pretzels a few at a time for about 40 seconds. Drain them well and place them on the parchment lined pans, at least 2 inches apart.
  6. Brush the pretzels with the egg wash and sprinkle them with coarse salt and cheese.
  7. Bake until they are deep golden brown, about 15 minutes. Cool on racks. Best eaten warm.

This recipe was featured on Season 22 - Episode 2202.

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The recipe does not say when to add the pepperoni?


easy to make and easy to eat yum yum

Marcia Ziebell

Just watched the show…look yummy! Add pepperoni after flour, I believe. I plan to make these this weekend.


Hello – – could you add an option to email recipes to people? My mom lives in FLA and I like to send her recipes – to challenge her to keep cooking. (she lives alone & often doesn’t feel like cooking for 1 is important). I go onto Foodtv, Everyday food sites and email her recipes for her to try. I’m not able to figure out how to do this on your site. She’d luv your recipes – – as this is the cooking she made when I was little. Luv you MaryAnn – I’m an avid fan & follower. I’ve got all your books & bought all three of the ones I didn’t have @ Fante’s in Philly a year or so ago. It’s unfortunate that my silly NJ public tv doesn’t give me enough of you. I was especially loved your episides w/cooking w/ you Mama…… just makes me miss my mom more & more.

Vicki Foy

Love Mary Anns Cooking segments! Downloaded the Pepperoni Pizza Pretzels receipe, only to discover, it did not state “when” to add the pepperoni! I had to laugh, and thank you.


Was very disappointed in this recipe – first off did not say when to add the pepperoni and then was totally disappointed in the flavor – was not bad but sure was not anything special and I followed the recipe exactly – a lot of work for so so results

Bob Lowe

Saw the show on Create TV. I generally change recipes before I even make them the first time! No pepperoni or cheese in mine anyway! This morning I put the cheese and the meat in my grits along with Italian spice, YUM!


These pretzels are awesome. My boys really liked
them. Thanks

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