Bacon Cheddar Pretzel Bites
Bacon Cheddar Pretzel Bites
Ingredients
For the Pretzel Dough
- 1 1/2 cups warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Filling
- 6 bacon, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
For the Baking Soda Bath
- 9 cups water
- 1/2 cup baking soda
For the Topping
- 1 egg, large, beaten with 1 tablespoon water
- 1 tablespoon coarse sea salt
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, knead for 8-10 minutes.
⏱️ 10 min
- 3
Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
⏱️ 5 min
- 5
Take one piece of dough and roll it into a rectangle, about 6x4 inches. Sprinkle a portion of the crumbled bacon and shredded cheddar cheese over the dough, leaving a small border. Roll the dough tightly from one long side to the other, then pinch the seam to seal. Cut the rolled dough into 4-5 small bites. Repeat with the remaining dough pieces and filling.
⏱️ 20 min
- 6
Preheat your oven to 425°F. Line two large baking sheets with parchment paper. In a large pot or Dutch oven, bring 9 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up).
⏱️ 10 min•🌡️ 425
- 7
Working in batches, carefully drop 4-5 pretzel bites into the boiling baking soda bath. Boil for 20-30 seconds per side, then remove with a slotted spoon or spider and place them on the prepared baking sheets, leaving some space between each bite.
⏱️ 5 min
- 8
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the pretzel bites generously with the egg wash, then sprinkle with coarse sea salt.
⏱️ 5 min
- 9
Bake for 15-20 minutes, or until the pretzel bites are golden brown and puffed. Transfer to a wire rack to cool slightly before serving.
⏱️ 20 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheddar Pretzel Bites
Ingredients
For the Pretzel Dough
- 1 1/2 cups warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Filling
- 6 bacon, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
For the Baking Soda Bath
- 9 cups water
- 1/2 cup baking soda
For the Topping
- 1 egg, large, beaten with 1 tablespoon water
- 1 tablespoon coarse sea salt
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, knead for 8-10 minutes.
⏱️ 10 min - 3
Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
⏱️ 5 min - 5
Take one piece of dough and roll it into a rectangle, about 6x4 inches. Sprinkle a portion of the crumbled bacon and shredded cheddar cheese over the dough, leaving a small border. Roll the dough tightly from one long side to the other, then pinch the seam to seal. Cut the rolled dough into 4-5 small bites. Repeat with the remaining dough pieces and filling.
⏱️ 20 min - 6
Preheat your oven to 425°F. Line two large baking sheets with parchment paper. In a large pot or Dutch oven, bring 9 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up).
⏱️ 10 min•🌡️ 425 - 7
Working in batches, carefully drop 4-5 pretzel bites into the boiling baking soda bath. Boil for 20-30 seconds per side, then remove with a slotted spoon or spider and place them on the prepared baking sheets, leaving some space between each bite.
⏱️ 5 min - 8
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the pretzel bites generously with the egg wash, then sprinkle with coarse sea salt.
⏱️ 5 min - 9
Bake for 15-20 minutes, or until the pretzel bites are golden brown and puffed. Transfer to a wire rack to cool slightly before serving.
⏱️ 20 min•🌡️ 425