Name: Pepperoni Pretzel Bread Stromboli Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 Tablespoons butter, melted; 1 Tablespoon sugar; 2 teaspoons kosher salt, plus more for topping; 1 1/2 cups warm water (110 to 115 degrees F); 1 package (2 1/4 teaspoons) instant yeast; 22 ounces (about 4 1/2 cups) all-purpose flour; Vegetable oil spray, for pan and bowl; 48-64 pepperoni slices; 1 1/2 to 2 cups shredded mozzarella cheese; 10 cups water; 2/3 cups baking soda; 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)

Ingredients

4 tablespoons butter, melted

1 tablespoon sugar

2 teaspoons kosher salt, plus more for topping

1 1/2 cups warm water (110 to 115 degrees F)

1 package (2 1/4 teaspoons) instant yeast

22 ounces (about 4 1/2 cups) all-purpose flour

Vegetable oil spray (for pan and bowl)

48-64 pepperoni slices

1 1/2 to 2 cups shredded mozzarella cheese

10 cups water

2/3 cups baking soda

1 large egg yolk, beaten with 1 tablespoon water (for egg wash)

Instructions

Step 1: In the bowl of a stand mixer, combine the melted butter, sugar, salt, and warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook on low speed. When the dough comes together, increase to medium speed and mix for 4 to 5 minutes, until smooth and pulling away from the bowl.

Step 2: Remove the dough, wipe the bowl, and spray it with vegetable oil. Return the dough to the bowl and turn once to coat with oil. Cover tightly with plastic wrap and let rise in a warm place for 45-50 minutes, until doubled in size.

Step 3: Preheat the oven to 450°F and position the rack in the lower third. Line a baking sheet with parchment paper and lightly spray with vegetable oil.

Step 4: Turn the dough onto a lightly oiled surface. Divide into 8 equal balls. Working with one ball at a time and keeping the others covered, roll each into a 4×8-inch rectangle.

Step 5: Layer about 1 tablespoon of shredded cheese down the center of the rectangle, followed by 6-8 pepperoni slices. Top with another tablespoon or two of cheese.

Step 6: Fold down the top and bottom short ends over the filling, then fold in the wide sides over each other. Pinch all seams to seal and gently roll the log to shape.

Step 7: Place each shaped stromboli on the prepared baking sheet and cover lightly with a clean kitchen towel. Repeat with remaining dough balls.

Step 8: Let the stromboli rest for 10 minutes, covered.

Step 9: Meanwhile, bring 10 cups of water to a boil in a large pot, then add the baking soda.

Step 10: Carefully boil two stromboli logs at a time for 30 to 40 seconds, turning once. Remove with a slotted spoon and return to the baking sheet.

Step 11: Brush each log with the egg wash and sprinkle with kosher salt. Use a sharp knife to score shallow diagonal lines across the top.

Step 12: Bake in the preheated oven for 10 to 15 minutes until dark golden brown and hollow sounding when tapped. Let cool on a wire rack for 3-5 minutes before serving. Enjoy with your favorite pizza dipping sauce.

Tips & Variations

For a vegetarian option, substitute the pepperoni with sautéed mushrooms or roasted red peppers.

Try mixing different cheeses like provolone or cheddar for added flavor.

Brush the stromboli with garlic butter after baking for an extra burst of flavor.

Use a silicone baking mat instead of parchment paper for easy cleanup.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Why do I boil the stromboli in baking soda water?

Boiling the stromboli in baking soda water gives the crust its characteristic pretzel texture and deep golden color by triggering a Maillard reaction during baking.