Pizza Dough Pretzels - How to Make Soft Pretzel Rings with Pre-Made Pizza Dough

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/255590/Pizza-Dough-Pretzels/

[@tom_something]

Word of caution: add the baking soda to the water BEFORE bringing the water to a boil. Otherwise you're going to have a runaway foam situation faster than you can say "nucleation sites". Please trust me on this one. Let's just say I didn't know how to take apart and clean an oven door, and then one day I decided to make pretzels, and later that same day I learned how to take apart and clean an oven door.

[@tom_something]

Ah, and we see nucleation demonstrated when the beer goes into the frosty glass. Jagged little ice crystals that form on the glass increase the surface area and nucleation sites, coaxing the carbon dioxide to come out of the beer.

[@eliott2422]

Funniest and most down to earth chef on KZbin! Its a pleasure to watch and "after all you are the X of your Y" rhymes are top notch. A1!

[@29bastet]

Holy cow! I had never considered using pizza dough! I've always made mine completely from scratch and it took me 3 hours total, from start to finish and most of that time was rising and resting the dough. Thank you so much for this idea.

[@alstewart3540]

You missed the perfect "you are the lord of your rings" opportunity

[@karengiebel8246]

We lived in Bavaria for the past 2 years and just came home this summer. We are planning an Oktoberfest party next month and I will make these to serve with Obatza! Thank you Chef!

[@John-pj3ic]

You really hit it out of the park chef. I make pretzel hoagie rolls using the same water bath baking method and the rolls are snapped up before you can blink. Great cook.

[@cindymaag4212]

"Look at those gorgeous stretch marks" --> more men need to say that! Thank you Chef John!

[@thehyperactivesloth]

Ah the synchronicity! I've been making pretzels from scratch for the past week. And here's Chef John rocking our world.

[@Mortup1]

Chef you are the best!!All you're recipies are amazing!You should have at least 100 mil followers so people can enjoy you're food!We love you here in Canada!

[@isabelblah6105]

awesome recipe Chef John, thank you! As a Bavarian I have to say that it's best served with Obazda

[@jean-louisjrfrenette8949]

I am having guests this weekend, and this will be PERFECT for the occasion. What a wonderfully simple and great technique !

[@over9000demonfurbies]

I work in a pizza parlor and we use pizza dough to pretzels. A good way to get the dough into logs, is to cut the dough into one long strip. then you can put them into 6 pieces and stretch each piece out slightly and make it into the pretzel design.

[@bonniebrier7174]

My grandkids will love this. They love to bake with grandma. There wife's will like it to lol When they get that age. Yes cheese dip! Thanks again Chef John

[@mita232]

your... puns are the most painful yet the best ones i've come across so far

[@anzhelikabmusic]

guess what? i'm making the pretzels right now! already in the oven!! soooo excited!! :)

[@anzhelikabmusic]

so, here's a little update! they turned out so fiiiiine ;) thank you sooooo much for the super easy recipe, Chef John! greets from Russia! xoxo

[@SaturnAlien33]

These would be divine with beer cheese.

[@foodwishes]

Yes!

[@klimtkahlo]

What is that?

[@KelsHoag]

Or beer mustard!

[@potatolee5942]

Nikki limo!

[@andreasBK943AN]

Or beer beer

[@Mollypop713]

I always wondered what made pretzels so... pretzel-y. I never would of guessed it was an alkaline bath! Great video as always :)

[@jillpiebest]

I believe I will make these when I move into my new place. I would prefer to dip in a cheese sauce. Yum!

[@louisdambrosio6475]

Chef John: you are the best!! I have enlisted my kids in your team much to their delight. One of which is a chef in a high end kitchen in Bellingham , wa. Keep it up. One final note, I saw YA TITTLE play!!!

[@shantelhair101]

love your videos I will make these this weekend for my daughter who absolutely love pretzel's

[@Kozickih]

I can't wait to make these. I love pretzel bagels

[@artemisrumbinger4012]

OMG thank you. I was going to experiment with store bought pizza dough tomorrow. I am going to try this

[@tristennew7969]

I LOVE YOU AND YOUR GAME OF THRONES REFERENCE

[@dis82]

thanks for the videos. I've done several recipes and have enjoyed them all. cheesy jokes included. Might debone another turkey for canadian thanksgiving

[@briand284]

And by "use any sauce you want" you mean "yes, there is a beer-cheese dip recipe incoming", right Chef John?

[@hayleyduff]

i've never seen this done before. looks amazing

[@rcordiner]

Best 'You are after all' EVER!

[@doomduckmedia]

Whenever you put out a new recipe I'm like "do I have everything in my kitchen to make this right now?"

[@HTakara82]

fantastic! it's easy to come by pre-made pizza dough. I'm a soft pretzel addict

[@AussieAngeS]

oh wow these would be fabulous. I have to make them, and those are the only stretch marks I want to see LOL thanks Chef !

[@timphilfellinabrook8144]

Been doing this for years. It's thrifty, cheap and yummy.

[@xwillnotbetelevisedx]

Elephant man-ish! That's why I love this guy.

[@Mysasser1]

I never knew pretzels were this easy!!!!! Wow!!!!

[@dmtryzhkv]

ranch is love ranch is life.

[@OldManCookin]

Awesome Chef! :)

[@Mugwart1]

Agreed. This is brilliant efficiency - much like the salami bread video. Pure brilliance. :)

[@friedchickenandmonarchism4668]

Nice. I made sourdough pretzels as a kid. They were fantastic.

[@melaniemarquez5056]

I'm SO excited to try these...!!!

[@alisawooten8042]

Nice job, I love soft pretzels .

[@pdytko]

Back at it again with the savage rhymes! Hail Chef John!

[@arlynnoel]

Hey Chef, the big party in Munich started 3 days ago. If you can't make that one, there's another beerfest in Paris next week. But, quite frankly, if I were you, with your pretzel bagels and some good American craft beer, I'd prefer to enjoy my own event at home.

[@imaginemeadp]

Can't wait to try this Thank you Chef John big fans from Cali!

[@amrit6252]

Can't wait to eat these with ranch. :^)

[@rosebunnylove]

chef I love when you read my mind

[@neurocosm]

I've done this with the pizza dough and it's pretty good! The outside texture is perfect! (sesame seeds please!) Though, when I've made the dough specifically for soft pretzels, the inside was much better. I am thinking it was the addition (in the recipe) of some brown sugar, maybe.

[@pastaeater311]

Best food wishes rhyme yet 10/10

[@ChicagoTechGuy]

Amazing! I am totally going to make these, thanks chef!

[@saphyreXice]

WOW! Can't wait to make these!

[@moonblink]

I'm going to try to make these for my son, I bet he'll like it. thanks for the video :)

[@mybubbles5552]

Wow I really want to try this

[@williammorgan8720]

Killing it with the rhyming and stealing - perhaps my favorite so far.

[@nosheenarif9795]

sir very awesome recipe.thanks

[@Anonymoose]

Well... pizza dough is on my grocery list now. These I've GOT to try!! And if I wait until I'm in the mood to make my own pizza dough, it won't happen until December...

[@friedgreentomatoes542]

I love your channel, and your recipes, your very inspirational thank-you so much!

[@alowishusdavander7804]

Had to throw a GOT line in there - love it!

[@dwaynewladyka577]

Quite an interesting recipe. Those look pretty good.

[@deanmitchell904]

I had never thought about pretzels and ranch dressing before this... but now im gonna try it. #rebel

[@MrJamesBond2011]

Hey Chef John, may I say one thing? Please don't stop what you're doing as you're videos are just amazing. I'm just wondering how come you haven't done any Middle Eastern food such as tabbouleh or falafel yet? Or are these items in your plan for videos to do next? Anyway, I'd like to say thank you for keeping me entertained and providing me with new ideas for new dishes to try. P.S: I tried your Gazpacho Verde with Burata cheese and I was amazed by how refreshing it tasted. May I recommend replacing the sage with mint as, in theory, it may provide another level of freshness with a hint of mintyness. Thank you, Gregory.

[@buckingtonhassleshire9136]

this looks good

[@capndeezy]

Chef John, if you ever use beer cheese for anything (like these for instance, they would probably be amazing with it!!) I think you should totally share your recipe! :)

[@sparrow819]

Dough! A deer! A female deer!

[@marybuck5946]

Yum!! Soft pretzels are a definite favorite. You think these would work as sticks? Like the super dip-able kind from the mall??

[@leowatkins1518]

Holy shitballs John, that new camera of yours is mighty! When you were working that dough around 3 mins in it almost looked like it was being fast forwarded - in high definition

[@JaiBoogie531]

stretch marks gorgeous indeed 😁

[@MahoganyRaven]

So you're telling me I can make pretzels without buying lye? This makes me happy, very happy.

[@DarkGea]

I see you covering up that speck of mustard. You can't hide from me, Chef.

[@xaltotun6234]

Cool Dough. In my Country you can only buy much dryer dough which is already flat and shaped. Guess I have to make my own

[@wcstelz]

German "Wurst Salat" is awesome with said pretzel (Bretzel) and adult carbonated beverage (Bier). "Herrlich!"

[@he4rt5]

i just got a standmixer for my birthday.. maybe i'll make some pizza dough from scratch and try this out!!

[@LOLimtheman]

Chef John, would you be willing to do a kitchen tour? You don't need to show us where your forks are, because fork don't lie, but I'd love to see your setup! also I think it'd be a real treat to long time fans like myself. thanks!

[@Rashonda82]

Looks good

[@tggasser]

An oven time lapse would be awesome. Seeing the pretzels get brown over time.

[@oceanhrvx]

as someone who's worked at a pretzel store -- you don't need to boil the pretzels in the baking soda water. just dipping them in it is fine and preferable.

[@KatotownUSA]

Uploaded 47 seconds ago? I've never come this quick o.o

[@MrCleavedge]

You say that last part on a regular basis, don't ya? =P

[@steviebboy69]

Now they look really nice, and kind of like a Donut. I never did like those hard crunchy ones but these look great, and would be great with a beer.

[@RandomU5erName]

the food looks good but I'm here for the jokes

[@wiechall]

Actually you're right on time!Oktoberfest started last weekend!! :)

[@APJ9000]

As a pastry student I cringed at alot watching this video, but the creativity is a plus!

[@stephenbauer8720]

Chef John!!! Keeping with the German theme, can you please make frikadellen? You won't be disappointed!! Bitteschon!!!

[@MsTokies]

you should make a pretzel cheesebuger with those

[@V_will_find_it]

Yay part of my food wish :)

[@just1n1an1]

salivating

[@Brissles]

I'll be making another rhyme and possibly a cayenne compilation at some point.. keep it up Chef.

[@nerminmahmoud8785]

Amazing

[@mdavis2271]

Could you maybe make a video on some type of lemon cake? That and maybe the perfect icing to put on one? p.s.-I love your videos ❤

[@ll1l2l1l2lll]

That Ranch comment got me laughing, Chef John speaks the truth. No ranch with this one.

[@swishfever8751]

that table is sooooo nice, in normal pretzels is there anything particularly different in the dough?

[@thomthomhojberg]

After all you are the Daenerys Targeryan of making these like a barbarian.. LOL

[@foodwishes]

"Bavarian" not barbarian. Since Bavaria is where they originated.

[@Horsehockey105]

I'm glad you guys cleared that up. I heard "barbarian" and was a little surprised. Cheers! Or should I say PROST!

[@vacuity7272]

to be fair they are easy to confuse, even when you see them. jk

[@melonsoda123]

Have you been to Bavaria and sampled the local food, sir?

[@69adrummer]

She is smoking hot! omg... I'd be the Sting of the Police inside her snowy winter fleece!

[@yaelifembotnikova]

this makes my life! I'm uneven too. ;)

[@TroutOfOrder]

can you show us a nice delicious cheese sauce. I know there's hundreds of recipes online but yours are somehow always better.

[@Samcaracha]

They really do look like Bretzeln, I am from southern Germany and have one in my hand right now. Nice way boiling them first, I always just brushed the lie over it before baking.

[@claradacosta-reidel2527]

"You are after all the Daenerys Targaryen of making these like a Bavarian" made my day!

[@LawLuD]

As a German, i don't get why you guys eat that with mustard, but hey, i won't stop you ;)

[@WhiteThunderBBQ]

I've actually made these before....did a video about a year ago. and it was pretzelly

[@5argetech56]

Would baked baking soda work? Like you use to make ramen noodles? You are the best, of all the rest :)

[@michaelyardley6166]

I worked at Auntie Anne's for a bit when i was a teenager. We used the same water and baking soda solution, except we only dipped them in the cold water and transfered directly to baking sheet. i guess that is a different animal.

[@pinkjewel2588]

Please make Obazda as a spread for these! 😋

[@AnnaCorleone]

I am from Bavaria. No one eats a "Brezn" (Pretzl) with mustard. Instead we cut it open and spread butter and sprinkle chive onto it and put the lid back on.

[@kenirha]

The only way to eat a Brezn!!!

[@lookoutforchris]

Mustard on a pretzel is weird unless there is a sausage involved. Kind of like putting ketchup on a hotdog bun without any hot dog involved ...

[@bbroogs]

This is the best way by far to eat a pretzel. Or just spread butter on it one bite at a time.

[@LivingBLXT]

Gotta love that Game of Thrones reference :)

[@MrKErocks]

I am gonna do this!!!