Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Yield::4 servings
Ingredients
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1 (10 ounce) can refrigerated pizza crust
⅓ cup baking soda
2 teaspoons Himalayan pink salt, or to taste
Chocolate Dipping Sauce:
½ (8 ounce) package Neufchatel cheese, softened
¾ cup chocolate-hazelnut spread (such as Nutella®)
2 tablespoons milk, or more to taste
Honey Mustard Dipping Sauce:
⅓ cup yellow mustard
3 teaspoons honey, or more to taste
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
Bake in the preheated oven until golden brown, 10 to 12 minutes.
Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.
Cook's Notes:
The dough can sit out for up to an hour before boiling.
Use any flaky salt you want to.
Editor's Note:
Nutrition data for this recipe includes the full amount of baking soda. The actual amount consumed will vary.