(Bacon Wrapped) Homemade Soft Pretzel
These soft, golden pretzels are perfectly chewy with a salty touch, and half are wrapped in crispy, savory bacon for an irresistible twist.
Equipment
- Stand Mixer w/ Hook Attachment
- 9x13 Baking Sheet
- Parchment Paper
- Pot
Ingredients
- 1 ½ cups warm water
- 2 ½ teaspoons yeast
- 1 tablespoon white granulated sugar
- 4 ½ cups all purpose flour
- ½ stick unsalted butter melted
- 1 cup brown sugar
- 1 pk of bacon slices
- Coarse Sea Salt (for topping)
Baking Soda Water Boil
- ¼ cup baking soda
- 10 cups water
Instructions
Prepare the Dough:
- In a large bowl, combine 1 ½ cups warm water, 2 ½ teaspoons yeast, and 1 tablespoon white granulated sugar. Let sit for 5 minutes until the mixture is foamy.
- Add the 4 ½ cups all purpose flour, 1 cup brown sugar, and ½ stick unsalted butter, melted. Mix until a dough forms.
- Knead the dough in a stand mixer with a hook attachment for 5 minutes until smooth and elastic.
Shape the Pretzels:
- Preheat your oven to 400°F (230°C) and line two baking sheets with parchment paper.
- Divide the dough into 12 equal pieces.
- Roll each piece into a 20-24 inch rope and form into pretzel shapes and twists.
Wrap the Bacon:
- Take half of the shaped pretzels and wrap a strip of bacon around each one, spiraling it from one end to the other. Gently press the ends of the bacon to adhere.
Boil the Pretzels:
- In a large pot, bring the 10 cups water and ¼ cup baking soda to a rolling boil.
- Using a slotted spatula, carefully dip each pretzel (including those wrapped with bacon) into the boiling water for 15 seconds. Ensure the bacon-wrapped pretzels are submerged carefully to prevent unwrapping.
- Remove and place on the prepared baking sheets.
Bake the Pretzels:
- Sprinkle them with coarse sea salt.
- Bake for 25 minutes or until the pretzels are golden brown, and the bacon is crispy and cooked through.
- Allow the pretzels to cool for a few minutes on a wire rack. Serve warm with your favorite dipping sauce like mustard or cheese sauce.