It’s party season and does anyone know how to party better than Cortney? We think not! Try Cortney’s Cheesy Bacon Soft Pretzels easy to make at home.
Try the additional bonus recipes attached in the PDF above!
Ingredients
- 8 slices bacon, diced
- 1 C. plus 2 tablespoons warm water
- 3/4 tsp. sugar
- 3/4 tsp. salt
- 2 1/4 tsp. active dry yeast
- 1 1/2 Tbsp. neutral oil, plus more to brush the dough
- 3 1/3 C. cups all-purpose flour, plus more for dusting
- 1/2 C. baking soda
- 2 large eggs
- coarse salt
- 1 C. shredded sharp cheddar
- bacon drippings
- 1/2 C. mayonnaise
- 1/4 C. ketchup
- 1/4 C. yellow mustard
Directions
Cook the bacon in a cast iron skillet over medium heat until it’s cooked, fat rendered out, but remains pliable (not too crispy). Set the cooked bacon aside on a paper towel, retaining the bacon grease for later.
For the pretzels:
In a large bowl, add the warm water, add in the sugar and salt and mix to dissolve. Sprinkle in the yeast and let sit for about 5 minutes, until it is nice and bubbly. Add the oil, then flour, and knead the mixture in the bowl until it comes together. Turn it out onto a surface lightly dusted with flour and knead for about 5 minutes. Place the dough ball back into the bowl, drizzle a bit of oil and cover with a damp tea towel setting aside in a warm spot in the kitchen until the dough has doubled.
Preheat the oven to 450ºF. Set a big pot of water (6 quarts) on the stove over high heat.
Divide the dough into 6 pieces and roll out into long, thin ropes, then twist them up into your pretzel shape. Once the water is boiling, add the baking soda a bit at a time to prevent lavish foaming. Boil each pretzel for about 20 seconds, then flip over and boil for another 20 seconds. Transfer boiled pretzels to a baking sheet which has been lined with parchment paper.
Beat the eggs with a splash of water, then brush the tops of the pretzels with the egg wash. Sprinkle with salt, cover them with bacon bits and blanket them with cheddar.
Bake until the pretzels are golden and the bacon and cheese are crispy, about 15 minutes.
For the sauce:
Whisk together the reserved bacon drippings, mayonnaise, ketchup and mustard. Serve as a dipping sauce. Makes 6 pretzels
Baconator Sauce:
- Bacon drippings
- ½ cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup yellow mustard
