Neapolitan Pretzel's

This is a Neapolitan Pizza dough recipe I use to make pizza and Neapolitan Pretzel's. The Neapolitan dough brings a different taste to the pretzel while the Parmesan Cheese and pizza spice give it a Neapolitan twist. I shape the dough in balls because it is easier to roll them in the topping the trying to top knotted pretzel.

1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees F)
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon sea salt

2 quarts water
1/2 cup baking soda

Parmesan Cheese
Pizza spice

In large mixer bowl stir together dry yeast and water. Let sit for 10 minutes until creamy. Mix olive oil and water. Add one cup of flour salt, mix using bread hook. Continue adding flour one cup at a time. Mix on slow for 8 minutes. Add extra flour and water as necessary.
Cover dough with a warm moist kitchen towel and let rest for 15 minutes. Separate dough into 24 pieces and form tight round balls. Cover the dough and let rest for one hour.

Combine water and baking soda in a medium pan and bring to a boil. Boil dough for 15 seconds then place on a cooling rack. Roll balls in Parmesan cheese and pizza spice to desired flavoring and bake at 375 for 15 minutes or until cooked through.

Dip in pizza sauce.