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Four Cheese Pizza Pretzels

Four Cheese Pizza Pretzels

These Four Cheese Pizza Pretzels are the ultimate comfort bake — soft, chewy pretzel dough filled with rich homemade tomato sauce and a melty mix of Manchego, Cheddar, Mozzarella, and garlic & herb cheese.
Topped with salami and extra cheese, they’re the perfect blend of pizza flavour and snackable pretzel fun.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Proofing Time 1 hour
Total Time 2 hours
Course Appetizer, Main Course, Side, Snack
Cuisine European, Fusion
Servings 8
Calories 370 kcal

Equipment

  • Large mixing bowl
  • Small saucepan
  • Rolling Pin
  • Baking tray
  • Baking paper
  • Pastry brush
  • Kitchen scale

Ingredients
  

For the Dough

  • 500 g all-purpose flour
  • 2 tbsp dry yeast
  • 250 ml warm water
  • 2 tbsp sugar
  • 1 tsp salt
  • 20 ml vegetable oil

For the Tomato Sauce

  • 300 g fresh tomatoes chopped
  • ½ white onion finely diced
  • 3 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp dried thyme
  • 30 g butter
  • 50 ml red wine
  • Spices to taste: lemon pepper mix mixed herbs, paprika, garlic powder, onion powder, dried parsley, salt

For the Cheese Filling

  • Manchego grated or sliced
  • Cheddar grated
  • Mozzarella grated
  • Garlic & herb soft cheese

Toppings

  • Extra mozzarella
  • Milano salami slices
  • Napoli salami slices
  • 1 egg beaten (for egg wash)

Instructions
 

Make the Dough:

  • Combine flour, and salt in a large bowl. Add warm water, the bloomed yeast (with sugar and 50ml warm water) and the oil.
    Combine-flour-and-salt-in-a-large-bowl.-Add-warm-water-the-bloomed-yeast-with-sugar-and-50ml-warm-water-and-the-oil.png
  • Mix and knead until smooth and elastic.
  • Cover and let rise for 1 hour or until doubled in size.
    Cover-and-let-rise-for-1-hour-or-until-doubled-in-size.png

Make the Tomato Sauce:

  • Score the tomatoes and add hot water. Gently peel them using a knife.
    Score-the-tomatoes-and-add-hot-water.-Gently-peel-them-using-a-knife.png
  • In a small saucepan, melt butter and sauté onion and garlic until soft.
  • Add chopped tomatoes, tomato paste, red wine, thyme, and chosen spices.
  • Simmer for 15–20 minutes until thickened. Blend if desired.
  • Let cool completely.

Divide and Shape the Dough:

  • Once proofed, divide the dough into 8 equal balls.
  • Roll each into a wide, short rectangle.

Fill with Sauce and Cheese:

  • Spread tomato sauce over the centre of each dough rectangle.
    making-the-pretzels.png
  • Add a mix of the cheeses.
  • Carefully roll the dough into a tube, pinching to seal the edges.

Form the Pretzels:

  • Twist each filled tube into a pretzel shape and tuck in the ends.
  • Place on a baking tray lined with parchment.

Top and Bake:

  • Brush each pretzel with beaten egg.
    Brush-each-pretzel-with-beaten-egg.png
  • Add extra mozzarella and arrange slices of salami over the top.
    Add-extra-mozzarella-and-arrange-slices-of-salami-over-the-top.png
  • Bake in a preheated oven at 200°C (fan) for 15–18 minutes or until golden and bubbling.

Notes

Let the sauce cool before filling the pretzels to prevent the dough from tearing.
You can use any combination of semi-hard and soft cheeses depending on what you have.
The salami is optional — you can skip it or replace it with veggie toppings like mushrooms or roasted peppers.
These freeze well once baked. Reheat in the oven for best texture.
Keyword Homemade