Randel Cooks

Midwest Home Chef



Pretzel Crust Pizza

Image result for dominos pretzel pizza crust

For many they claim this the best pizza ever … so here are there recipes that look good … updates coming soon !!!



· 1 1/3 cups warm water

· 1 tablespoon active dry yeast

· 2 tablespoons honey

· 3 1/2 cups all purpose flour

· 1 teaspoon salt (regular fine table salt)

· 1/3 cup baking soda

· 1 tablespoon melted butter

· coarse sea salt

· 1 cup pizza sauce

· 1 cup shredded cheese

· pepperoni slices or other desired toppings



· 1 1/4 cups water

· 3 cups all-purpose flour

· 3 tbsp brown sugar

· 1 1/2 tsp instant yeast original recipe uses active dry, so a swap would be fine

· 2 liters of water for boiling

· 1/2 cup baking soda

· 2-3 tbsp melted butter

· salt for sprinkling



1 1/2 c warm water 110 – 115 degree

2 Tbsp sugar

1 Tbsp rapid rise yeast (i use saf-instant gold yeast)

4 c flour all purpose or bread flour

1 tsp kosher salt (or your choice)


1 can(s) campbells cheddar cheese sauce (15 oz or 2 regular size small cans)

16 oz sharp cheddar cheese shreds

pepperoni (as much or as little as you like)

1/2 c warm water

1/8 c baking soda

4 Tbsp butter


Pepperoni Pizza Pretzels

  • 1 1/2 cups hot water 110 degrees
  • 1 Tbs sugar
  • 1 pkg active dry yeast
  • 1 tsp salt
  • 3 Tbs butter melted
  • 4 cups all-purpose flour more for kneading
  • 1 1/2 cup mozzarella cheese
  • 1 pkg pepperoni
  • 1 egg yolk
  • 2 Tbs water
  • 6-8 cups water
  • 1/3 cup baking soda


  1. In bowl mix your water, sugar and yeast and set aside to proof for about 5-10 minutes.

  2. Once foamy, add in your salt and butter and stir to combine.

  3. 1 cup at a time add in your flour and mix well, pour out onto a flour lined countertop and knead, adding more flour as your go to reduce stickiness.

  4. Once all lumps are out and dough is smooth and slightly sticky place in a large bowl sprayed with cooking spray and flip to coat all sides.

  5. Cover and place in warm draft free place to rise for about an hour or until double in size.

  6. Once risen remove from oven and spray countertop with non-stick cooking spray and turn your dough out.

  7. Cut into 6-8 equal sized pieces, pull each of your pieces to about 18-24″ length and flatten with palm of hand.

  8. Spread some of your mozzarella cheese down the center or each piece of dough and then pinch edges to close, grab each end and twist into a pretzel shape and slightly flatten, repeat with remaining dough.

  9. Preheat oven to 450.

  10. Meanwhile bring your water and baking powder to a boil, add one pretzel at a time into the water and boil for about 30-60 seconds, remove with slotted spoon and place on baking sheet.

  11. Repeat with all remaining pretzels.

  12. Mix together your egg and 2 Tbs water and brush over the tops of each pretzel, top with pepperoni slices and sprinkle with mozzarella cheese.

  13. Bake in oven in batches for about 10 minutes or until cheese is melted.

  14. Serve with marinara sauce and enjoy



These are my new fav addiction. Be careful before you start. You’ve been duly warned. Here’s the written recipe:

1/2 cup warm water (105 Degrees F)
1 t yeast dry active
sprinkle of sugar
1/2 C milk warm in microwave for 30 seconds then add:
1 t salt
3 t sugar Stir to combine in a large bowl measure out
3 1/4 c flour
1 t olive oil

Rob’s Soft Pretzel Recipe In a small cup measure out: 1/2 cup warm water (105 Degrees F) 1 spoonful yeast dry active sprinkle of sugar Stir and let that sit for 5 minutes. It should turn foamy. if it doesn’t try again In another cup measure out: 1/2 C milk warm in microwave for 30 seconds then add: 1 spoonful salt 3 spoonful sugar Stir to combine in a large bowl measure out 3 1/4 cups of flour 1 sp olive oil Add water and yeast mixture and the milk, salt and sugar to the flour mixture.

Stir for about a minute with a for until combined. Knead for 7-8 minutes. Cover with oil, and place in a bowl in a warm spot. Cover with plastic wrap, poke 5 or 6 holes in the top and let rise for 1 hour or until doubled in size. Remove from bowl and gently knead for 1 minute Cut dough into 8 equal parts. For smaller pretzels, cut those parts in half again. Roll each part out into a thin rope and set aside. Take ropes and make into pretzel shapes, placing them on the counter. Cover with plastic wrap and let them rise 10 minutes.

Take a large, wide pot and fill with 8 cups water, add 1/4 C baking soda and bring to a boil. Place each of the pretzels in the boiling water for 30 seconds, then remove with a slotted spoon, shake off any excess water, and place on a baking sheet covered with parchment paper. (optional, brush lightly with a beaten egg) Sprinkle with coarse kosher or rock salt. Repeat with all pretzels. Bake at 450 for about 8-10 minutes or until just golden brown.


Auntie Anne’s Caramel Apple Soft Pretzels

Default Auntie Anne’s Caramel Apple Soft Pretzels

Auntie Anne’s Caramel Apple Soft Pretzels
1 1/2 cups warm water
2 Tb. sugar
2 1/2 tsp. dry active yeast (1 packet)
2 tsp. salt
4 1/2 cups (24 oz.) all-purpose flour + 1 Tb.
6 Tb. melted butter
1 1/2 cups diced apple
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 quarts water
3/4 cup baking soda
1 egg yolk + 1 Tb. water for egg wash
1 can Dulce de Leche
Course Sea Salt
Place the water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes begins.
Using the dough hook, mix in 24 oz. flour and the melted butter on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes.
Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
Meanwhile, peel and chop the apples into small chunks, toss the apples with cinnamon, nutmeg and 1 Tb. flour. After the dough has doubled, pour the apples into the dough and knead to combine.
Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and spray with nonstick spray, Set aside.
Bring the water and the baking soda to a boil in large sauce pot.
In the meantime, dump the dough out onto a slightly floured work surface and divide into 8 equal pieces (or 16 pieces for mini pretzels.)
Spray a work surface with nonstick spray. Roll out each piece of dough into a 24-inch rope (12-inch for minis.) The apples will pop out a little, but keep rolling and you will reincorporate them.
Make a U-shape with the rope. Take the ends and cross them over each other twice, and press onto the bottom of the U to form the pretzel. Place onto the parchment-lined sheets.
Put the pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water using 1-2 large spatulas. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture.
Bake until dark golden brown, 12 to 14 minutes.
Transfer to a cooling rack and cool for at least 15 minutes before drizzling with caramel and sprinkling with salt.
For the Dulce e Leche Caramel Drizzle: Because Dulce de Leche doesn’t “set” like frosting, it’s best to drizzle the pretzels right before serving. Place them in an airtight container to keep fresh. When ready to serve, warm the dulce de leche until slightly thin. Then place in a zip bag. Cut a small hole in the corner of the bag and “pipe” the warm caramel over the soft pretzels. Sprinkle with course sea salt and serve.

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

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Pretzel Sticks:
2 1/2 teaspoons or 1 package instant yeast
1 cup plus 2 tablespoons warm water (125 to 130 degrees)
2 tablespoons plus 1 teaspoon sugar, divided
4 1/2 cups to 5 cups of all-purpose flour, plus more for rolling
1 teaspoon salt
vegetable oil for bowl
8 cups for water
1/4 cup baking soda
1 egg white lightly beaten with 1 teaspoon water, for glaze
1 tablespoon coarse kosher salt, for sprinkling
Beer Cheese Sauce:
8 ounces American cheese
4 to 6 ounces of beer
To make the pretzel sticks:
Proof the yeast by combining it with 2 tablespoons warm water and 1
teaspoon sugar in a small bowl. Once the yeast begins to foam and
bubble, it is ready to use. Transfer the yeast mixture to the bowl
of a stand mixer and add the flour and salt ; and begin to mix,
using the dough hook. Slowly stream the remaining 1 cup of warm
water into the flour; a ball of dough will form. Continue to mix
for another minute to knead the dough.
Grease the bowl with vegetable oil, place the dough ball in the
bowl, cover with a towel, and let rise for approximately 35
minutes. The dough should double in size.
Four a cutting board and place the dough on the board. Knead and
then divide the dough into 16 portions. Roll each portion into a
cigar shape and use a sharp knife to cut 2 or 3 slits into the top.
Cove with a towel and let rise for another 25 minutes.
Preheat the oven to 375 degrees.
On the stovetop, bring the 8 cups of water to boil in a large
saucepan. Add the baking soda and the remaining 2 tablespoons of
sugar (the water will foam for a moment). Drop 4 pretzel sticks at
a time into the boiling water and cook for 30 seconds per side. Use
a slotted spoon to remove the sticks and place them on a baking
Brush the pretzels with the egg white glaze and sprinkle generously
with coarse salt. Bake until brown, about 25 minutes. Transfer to a
wire wrack and let cool for 10 minutes. Serve warm or at room
To make the cheese sauce:
Chop the cheese into 1 inch cubes and place in a small saucepan
with 4 ounces of beer. Warm and stir over low heat until the cheese
has melted.

Auntie Anne Pretzel Pizza Rolls

Default Auntie Anne Pretzel Pizza Rolls

1 cup milk
1 tablespoon active dry yeast
3 tablespoons brown sugar
2 tablespoons butter, melted
2 1/4 cups flour (or more)
1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoons fine salt
1 cup shredded mozzarella
1/2 cup chopped pepperoni
1/3 cup baking soda
3 cups warm water
Coarse salt (I used kosher, but the coarser the better)
5 tablespoons butter, melted
Pizza, sauce for dipping
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1/2 cup at a time and the add the fine salt, seasoning, and garlic powder. Add a little more flour if it’s still too wet. Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with a wet cloth. Let rise for 30-60 minutes in a moist, warm place until about doubled in size. Preheat the oven to 400º. In a large bowl (or 4 cup measuring cup) combine the warm water and baking soda. Punch down the dough and divide in half. Roll one half into a thick rope/log. Flatten and top with half of the cheese and pepperoni. Pinch together trying to seal the cheese and pepperoni in the best you can. Dunk the whole rope in the baking soda water for only a couple seconds. Remove from water and slice into bite sized pieces with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 8 minutes or until browned. Dip each in the melted butter while hot. Serve with pizza sauce.

Auntie Anne’s Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce

Auntie Anne’s Cinnamon Sugar Pretzel Bites (Nuggets) with Cream Cheese Dipping Sauce

Small and sweet pretzel nuggets, sprinkled with simple cinnamon sugar, and dipped in a creamy dipping sauce. Tastebuds dance with every single bite.
• 1 (1/4 oz) pkg active dry yeast
• 1 cup warm water, 110 degrees
• 2 Tbsp granulated sugar
• 2 Tbsp packed light-brown sugar
• 1 Tbsp vegetable oil
• 1 tsp salt
• 1 1/2 cups bread flour
• 1 to 1 1/4 cups all-purpose flour, plus more for dusting
• 3 cups hot water
• 1/4 cup baking soda
• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1 Tbsp ground cinnamon
Cream Cheese Dipping Sauce
• 4 oz cream cheese, softened
• 2 Tbsp butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 Tbsp heavy cream

• For the pretzel bites:
• In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes. Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky). Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.
• Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren’t currently rolling loosely with plastic wrap (to prevent drying). Roll each portion into a rope about 24 to 28-inches long (you can do this by rolling or the method of pulling on each side and flicking upward like a jump rope while slapping onto the countertop). Cut into bite size pieces (about 1 1/4-inches each). Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Repeat process working in batches and using two baking sheets, and rewarm water in microwave until hot between batches. Bake in preheated oven 8 – 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes (I felt this just gave them time to absorb the butter, rather than having it all end up clumping the cinnamon sugar mixture).
• Meanwhile in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended. Dip butter coated pretzels into cinnamon sugar and toss to evenly coat. Serve warm with cream cheese dipping sauce (these are best served warm so I’d recommend rewarming them once they’ve cooled. To do so microwave on a plate for 10 – 20 seconds).
• For the cream cheese dipping sauce:
• In a mixing bowl using an electric mixer, whip cream cheese and butter until smooth and fluffy. Stir in powdered sugar and vanilla and mix until combined. Add heavy cream and whip until fluffy, about 2 minutes longer. Store in refrigerator in an airtight container.

Mall Soft Pretzel

Family Favorite – Second Attempt

So I have looking for a true soft pretzel recipe, but the first try has not the family’s favorite but the latest recipe is a winner.  Used 4 cups or unbleached AP flour, make sure water bath did not kill yeast at 110 degrees and let rest and rise 30 minutes before hitting the hot oven.  Brush on butter once out of the oven for firmer pretzels and brush on more unsalted butter to make softer pretzels which is the trick for traditional mall pretzels.

Better Second Try which is Family Favorite.


For pretzel dough

1. 4 cups of unbleached all-purpose flour for softer or 2 cups AP and 2 cups unbleached bread flour for firm texture.

2. 2 1/2 tsp of salt

3. 3 tsp instant yeast (2 tsp yeast and 1 tsp instant yeast)

4. 5 packed Tbsp. of brown sugar

5. 5 tsp of baking powder

6. 1 1/4 cups of warm water plus an addition 1-2 Tbsp if needed just add water to your hand while kneading

For water bath

1. 4 cups of warm water around 110 degrees so not to kill the yeast.

2. 1/3 cup baking soda

Topping after water bath

1. Coarse sea salt


1. 1/2 stick of butter melted for brushing


1. In the bowl of the stand mixer fitted with dough hook, mix flours, salt, yeast, sugar and baking powder until combined. With mixer running on low speed stream in 1 1/4 cups warm water and continue to knead dough until combined, then an additional 5-7 minutes, until smooth and elastic. The dough should be soft, slightly tacky but not sticky. If after a minute or two of kneading, the dough feels very stiff or dry add additional water a Tbsp at a time or if it is really sticky add a Tbsp of flour at a time until right texture. I usually don’t have to add additional water unless the air is very dry and cool.

2. Alternately: you can initially mix ingredients in a bowl, to form a cohesive ball, then turn out on the counter and knead until smooth and elastic, following remainder of directions.

3. Place dough in a lightly oiled bowl and allow rest/rise for about an hour in a warm place. It doesn’t have to double. (but I waited till doubled)

4. Preheat the oven to 425°. In a large pan, begin bringing the 4 cups of water to just about a simmer- you don’t want it really hot just really warm. Prepare baking sheets- use parchment paper or silicone mat (you can use just the pan but they may stick a bit)

5. Punch down dough and place on counter (do not flour or oil counter) and press into a long rectangle and cut into 12 equal pieces.

6. Gently roll and stretch each piece with your hands until you have a very long and thin rope- 36 inches long. To make a pretzel bring both ends up into a U shape, cross and then cross again, then bring ends down to bottom sides of the U and press to make pretzel shape. For pretzel sticks cut rope into 6 pieces or bites cut the sticks into 5-6 pieces. (It’s easier to cut into bites after dipping in baking soda bath)

7. Once the water is very warm, carefully and gradually add baking soda, stirring it in. (don’t make my mistake by dumping it in or using a small pan- it overflows and what an awful mess!) now wait until bath is around 110 degrees as not to kill the yeast.

8. Dip pretzels and or sticks in baking soda bath for just a few seconds, quickly in and out, and place on parchment prepared pans and let rise for 30 minutes for softer pretzels or just add salt and pop them into the oven for firmer pretzel. If you are making pretzel bites, cut the sticks into 1 inch bite size pieces (remember they do rise in the oven) and place on the parchment prepared pans. You may have to do a few batches, its ok if the pretzels sit out while waiting to go in the oven.

9. Sprinkle the dipped pretzels/sticks/bites with the coarse sea salt if desired before baking so salt will stick.

10. Place 4 pretzels on parchment paper and place in the oven and bake for 4 minutes, rotate pan(s) and bake an additional 3-5 min, until golden brown. Large pretzels will take the longer time- just keep an eye on them

11. Remove pans from oven and brush the pretzels generously with the melted butter. Take pretzels off pans and cool on wire racks.

12. Repeat process for remaining dough.

13. Serve warm or freeze in freezer bags for later use.

14. To reheat frozen pretzels- preheat oven to 350° and place frozen pretzels on a baking sheet. Place in oven and warm until heated through 5-10 min at most. Brush again with some melted butter and you are done.

15. Serve with cheese sauce or mustard or whatever you like!


To make cinnamon sugar pretzels- do not sprinkle pretzels with salt. Bake as directed, brush with butter and generously sprinkle a cinnamon/sugar mix.

For softer pretzels, use AP flour, let dough rise a second time before going into the oven, and use lots of butter.

Inspiration for second try

Good First Try – Firmer more traditional pretzel.

First Ingredients

First Pretzel Dough

1 1/2 cup warm water
4 oz. melted butter
1 1/4 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/4 teaspoon salt
1 cup bread flour
3 cups regular flour (or less due to humidity)
Water Bath
2 cups warm water
2 tablespoons baking soda
Coarse pretzel salt
3 tablespoons sweet butter (unsalted butter melted)**

First Directions

Sprinkle yeast on lukewarm water in mixing bowl and stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and knead dough then add butter and knead until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place water and soda in a pan over medium low heat. Be certain to stir often and add enough water to allow pretzels to float.

After dough has risen, divide dough into 8 portions and roll each portion into a long rope* (about 1/2 inch or less thick and approximately 36 inches long) and shape rope into pretzel desired pretzel shape. Dip pretzel in soda solution, drain and place on parchment paper lined cookie sheet and sprinkle with salt.

Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.

** Sweet butter, not regular butter, unsalted butter is one of her secrets!

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