Serve warm with more pizza sauce and Parmesan, if desired. Step 6 Bake pretzels until golden, 18 to 20 minutes.Add active dry yeast, sugar, olive oil and oregano, then gradually add water and mix to form the dough. Sprinkle with remaining 1/4 cup of mozzarella. In a big bowl mix together flour and sea salt. Step 5 Combine melted butter with Italian seasoning and garlic salt and brush on top of pretzels.Brush baking soda solution onto each pretzel. Step 4 In a small bowl, whisk baking soda into the warm water until fully dissolved.Twist into a pretzel shape and repeat with remaining dough, sauce, and cheese mixture. Boil the dough bites, 10 or so at a time, for 30 seconds. Add the baking soda to the boiling water. Line a baking sheet with parchment paper. Step 3 Seal dough tightly, making sure no cheese is exposed, and carefully roll into a tight rope. Cut the dough in 34 bite-size pieces, cover, and let rest 5-10 minutes.Spoon a thin line of pizza sauce across the length of the dough and top with cheese mixture. Roll to flatten into a thinner rectangle. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U. Unroll each piece and fold into a rectangle. Lightly roll and shape into 16-inch logs. Fold the log into the shape of a pretzel, twisting. Using your palms, roll each strip against the counter to create an even log about 18 inches long. Step 2 Divide the dough into 6 pieces. Cut the pizza dough widthwise into 8 strips.Season with salt and crushed red pepper flakes. Step 1 Preheat oven to 400Ā° and line two large baking sheets with parchment paper. In a medium bowl, combine 3/4 cup mozzarella with mini pepperoni, and Parmesan.
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