Pizza Pretzel Pockets

I love snack foods.  However, I am very picky about the quality of snack foods I eat( I know, it's kind of an oxymoron).  From time to time I am drawn to the frozen snack foods section in the grocery store and enticed into buying some cheesy, fried concoction that I almost always regret eating.

Reminds me of this little clip..

I have always preferred food made from scratch over that pre-made, frozen stuff, but until recently, didn't even consider trying to make it at home.  Well, I definitely have started experimenting more and have learned that it really isn't as hard as I thought it would be.  And, just because it's a "snacky" food, it doesn't mean it has to be terrible for you. You can easily substitute wheat flour for white, and experiment with healthier oils and such.


So, I was delighted to find Two Peas and their Pod's pizza pretzel bites.  I have made them a few times and have adapted them into mini Pizza Pretzel Pockets.  It's just a little less time consuming to make them a bit bigger than bite sized. Plus, I skip the boiling step and just dip them in a baking soda and water mixture before baking.  My family loves them.  They are the perfect treat for Friday night movie night.

Pizza Pretzel Pockets


1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (or 2 1/4 tablespoons)
3oz butter, melted
2 1/2 teaspoons kosher salt
4-5 cups flour
canola oil
shredded mozzarella cheese
pepperoni slices
2 cups water
2 tablespoons baking soda
2-3 tablespoons melted butter
kosher salt for sprinkling


Preheat oven to 425 degrees


Combine warm water, brown sugar, yeast, and melted butter in metal bowl of a stand mixer.  Stir with dough hook until combined and let sit for five minutes.


Add salt and four cups of flour and mix on low until combined.  Increase speed to medium and knead until dough is smooth and begins to pull away from the bowl, about 3-4 minutes.  If dough is too wet, you can add more flour 1 tablespoon at a time.  Remove dough from bowl to a flat surface and form into a ball. (If you do not have a stand mixer, you can knead with your hands on a flat, floured surface for the same amount of time.)


Oil a bowl with canola oil, add the dough and turn to coat. Cover with a towel or plastic wrap, place in a warm spot and let rise for an hour, or until doubled in size. (I usually do this the night before, and after it has risen, refrigerate until I need it the next day. Just take it out about 30 minutes before using.)


Place dough on flat surface and divide into 4 equal parts. One part at a time, roll out flat ( I try to get it as thin as I can with out it tearing easily) and cut into 4-5 inch sections.  Place cheese and pepperoni on each section, fold over and pinch the edges of the dough together to seal.


Combine 2 cups water with 2 tablespoons baking soda in small bowl.  Dip each pocket in water and place on a parchment or foil lined baking sheet. Bake on 425 20-25 minutes or until golden brown.  Remove from oven, brush with butter and sprinkle with salt.
Serve with warm pizza sauce on the side.