Sourdough Pizza Pretzel Bread

Two golden-brown pizza-stuffed sourdough pretzels placed on parchment with cherry tomatoes and herbs.

5 from 1 vote

These giant pizza-stuffed sourdough pretzels are filled with pepperoni, marinara, and melted mozzarella. Use storebought pizza dough for a quicker version.

Prep Time18

Cook Time40

Course: Bread

Servings: pretzel loaves

Calories: 2257kcal

Author: Jana Dziak

Equipment

Stand mixer optional
Mixing bowl and 2 small bowls
Damp tea towel or plastic wrap, or a shower cap
Rolling Pin
Parchment paper
Baking sheet
Pastry (or basting) brush

Ingredients

Starter (Poolish/Preferment):

10 grams sourdough starter ripe (100% hydration)
50 grams all purpose flour
50 grams whole wheat flour
100 grams warm water

Main Dough:

120 grams all purpose flour
635 grams bread flour
370 grams warm water
18 grams fine sea salt
60 grams butter softened (room temperature)

Filling:

14 large pepperoni
2 cups marinara sauce, divided keep 1+ cups back for dipping
2 cups shredded mozzarella cheese or more as you prefer

Baking Soda Wash:

⅓ cup baking soda
1 cup boiling water

Egg Wash:

1 egg
1 tbsp water can also use milk or cream
Coarse Sea Salt for topping prior to baking

Instructions

Prepare the Starter: Mix 10 grams ripe sourdough starter, 50 grams all-purpose flour, 50 grams whole wheat flour, 100 grams warm water; cover and let sit in a warm spot for 12 hours.
10 grams sourdough starter, 50 grams all purpose flour, 50 grams whole wheat flour, 100 grams warm water
Make the Main Dough: In the morning, or 12 hours later, using a *stand mixer and dough hook, combine the main dough ingredients: flours, water, salt, softened butter, and the starter (poolish) you made last night.
Mix on low speed for a few minutes until all ingredients are incorporated. Let the dough rest for 5 minutes, then continue mixing on medium speed for another 5 minutes until it is smooth. Scrape down the bowl, cover with plastic wrap or a damp tea towel, and allow the dough to rise for 5 hours at room temperature or 8 hours in a cooler kitchen.
Note: You're looking for a rise of about 30-40% but if it doubles, don't worry, this recipe is very forgiving.
*Alternatively, use your hands, a dough whisk, or a combination of the two and work the dough into a smooth, shiny ball before resting—about 10 minutes. You want to feel the gluten actively fighting you and becoming tight.
120 grams all purpose flour, 635 grams bread flour, 370 grams warm water, 18 grams fine sea salt, 60 grams butter
Form the Dough Ropes: Gently turn the risen dough onto a lightly floured surface, divide it into 2 equal portions, and roll each into a long rope about 15–18 inches long. Maintain an even thickness.
Add the Filling: Gently flatten each dough rope into a long rectangle, then spread a thin layer of marinara sauce along the center, layer with pepperoni and shredded mozzarella cheese, and fold the edges over to seal tightly.
Do not add fillings all the way to the top or sides.
14 large pepperoni, 2 cups marinara sauce, divided, 2 cups shredded mozzarella cheese
Shape the Pretzels: Form each filled rope into a U-shape, twist the ends once, and press them onto the base to create the classic pretzel shape; place seam-side down on a parchment-lined baking sheet.
Proof, Wash & Bake: Cover the pretzels and let proof for 45 minutes to an hour at room temperature. Preheat the oven to 425°F. Prepare a baking soda wash by dissolving ⅓ cup baking soda in 1 cup boiling water; brush it generously over the pretzels, let dry for 5 minutes. Make the egg wash by whisking the egg and water together until smooth, brush loaves with the egg wash and sprinkle with coarse salt. Bake for about 30-45 minutes until golden brown.
⅓ cup baking soda, 1 cup boiling water, 1 egg, 1 tbsp water
Serve & Reheat: Enjoy the pretzels warm. For leftovers, reheat in a 350°F oven for 10–15 minutes to restore the crisp exterior.

Notes

Top Tips:

The pretzels are best when served warm, as the cheese cools, it sinks into the pretzel dough.
You can change up the fillings as you like, but if using vegetables, make sure they are precooked and drained.
If they still have a lot of moisture in them when put in the filling, there is the potential the pretzels will start leaking during baking.

Nutrition