Pizza Dough Pretzel Bites

Prepare your workspace by lightly dusting it with flour. Place the dough on top of the flour and sprinkle a bit more on its surface to prevent sticking. Begin kneading the dough, incorporating about 2 tablespoons of flour into it until it becomes soft and pliable but not excessively sticky. This process should take around 5 to 10 minutes.

Allow the dough to rest and come to room temperature by covering it with a large bowl for 15 to 20 minutes.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a rimmed baking sheet with parchment paper and sprinkle it lightly with cornmeal.

Create an alkaline bath by whisking water in a deep skillet and adding baking soda. Bring the mixture to a simmer over medium-high heat, then adjust the heat to maintain a low simmer while you shape the dough.

As needed, dust the dough with a light sprinkling of flour to prevent it from sticking to your work surface. Flatten it slightly and divide it into 6 equal pieces. Shape each piece into a round dough ball.

Shape each dough ball into a disk, thinner in the middle and thicker around the edges. Create a hole in the center of each disk and gently pull and stretch it until you achieve a round pretzel shape that's not too thick.

Transfer the pretzels to the simmering alkaline bath in batches if necessary. Boil them for about 30 seconds per side. Transfer the pretzels to the prepared baking sheet using a slotted spoon and immediately sprinkle them with coarse salt while they're still wet and sticky. Let them rest for 5 to 10 minutes before baking.

Place the pretzels on a center rack in the preheated oven and bake until they're beautifully browned, with stretch marks formed. The exact baking time will depend on the specific size and shape of your pretzels.

Transfer the pretzels to a wire rack to cool slightly.