Loading...

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.

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.

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.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.

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.

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).

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.

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.

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.


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.

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.

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.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.

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.

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).

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.

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.

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.
