Soft Ballpark Pretzels



Kid Approved Vegetarian Without nuts

Nutritional Facts Per Serving

5 g
30 g
2 g
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 170
  • Lipides 3.5 g
    • Saturated fat  1 g
  • Cholesterol 5 mg
  • Sodium  720 mg
  • Carbs 30 g
    • fiber  2 g
    • Sugar  6 g
  • Protein 5 g


  • 1 ball (650 g) Compliments Pizza Dough
  • 1/4 cup (60 mL) baking soda
  • 2 tbsp (30 mL) sunflower seeds
  • 1 tsp (5 mL) kosher salt
  • 1/3 cup (75 mL) grated Cheddar cheese
  • 3/4 cup (175 mL) BBQ sauce such as Sensations by Compliments Spirited Mickie Mustard & Hops Gold Rush Sauce


  1. Preheat oven to 425˚F (220˚C). Line 2 baking sheet(s) with parchment paper. Divide dough into 12 equal portions. Roll each into 1/4-in. (5-mm) thick ropes, about 30-in. (75-cm) long. (Note: The ropes will look too thin and long to resemble pretzels at this point, but the dough springs back as it sits.) Set aside.
  2. Meanwhile, in a large saucepan, bring 8 cups (2 L) water and baking soda to a simmer. Shape each pretzel just before placing in the simmering water. Re-roll each rope to 1/4-in. (5-mm) thickness. Shape the rope into a U shape, with ends facing away from you. Twist the ends of the rope together once, then bring the twisted ends towards yourself and attach to the base of the U. 
  3. Holding the pretzel by both loops, set into the simmering water; cook about 1 min. until puffed and firm. Remove from saucepan with slotted spoon to drain on paper towels. Shape and simmer 1 or 2 pretzels at a time; make 12 pretzels.
  4. Place boiled pretzels on prepared baking sheets. Sprinkle with sunflower seeds and salt. Bake about 15 min. until golden. Sprinkle with cheese; bake another 5 min., or until cheese is melted and bottoms are golden brown. Serve with BBQ sauce for dipping.

  • If dough resists rolling or shrinks, let it rest for a few minutes. This will relax the gluten and make it easier to work with.

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