I have tried so many times to recreate these Bacon Wrapped Soft Pretzels. I have changed the bacon brand, I have changed the pretzel recipe, I have seriously done it all! But either the bacon burns, the pretzels raise too much, or a variety of other factors occur and they just never seem the same as when I had them at that restaurant. I’m happy to report that after a lot of sweat and tears {literal ones}, and a completely melted mixing bowl {*huge eye roll*}, I have finally perfected the recipe for you! I’m not kidding when I say they might just be one of the best things I’ve ever tasted. When Zach and I took our first bites, all we could say to each other was, “Uh huh. Yep. Yeah.” They are mind-blowing! These are great for parties or holidays or they make an awesome Super Bowl food! You can dip them in your favorite cheese sauce, or pair them with some hot mustard sauce. That’s our favorite way to eat them and I’ll have a recipe for the way we make it, coming up in a couple of weeks! I does not disappoint.

Bacon Wrapped Soft Pretzels

Take a soft, warm pretzel and wrap it in salty bacon and you will have these incredibly, delicious Bacon Wrapped Soft Pretzels. If these don't hit the spot for your salty appetizer cravings, then I don't know what will.
Prep Time 1 hr 25 mins
Cook Time 17 mins
Total Time 1 hr 42 mins
Course Appetizer
Cuisine American
Servings 16 pretzels
Calories 195 kcal

Ingredients
  

  • 1 1/2 cups warm water
  • 2 tsp kosher salt
  • 1 Tbsp sugar
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tbsp butter melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 Tbsp egg yolk beaten with 1 Tbsp water
  • 16 slices bacon

Instructions
 

  • In a small bowl, combine the warm water, salt, sugar, and yeast. Let sit for 5 minutes, until foamy.
  • In a large bowl, combine the yeast mixture, flour, and butter and mix until it comes together. Transfer to a clean surface and knead for 5 minutes, adding just enough flour to keep it from sticking. Use as little flour as possible.
  • Place the dough in a lightly oiled bowl and cover and let rise for 1 hour.
  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Combine the 10 cups of water and baking soda together in a large pot and bring to a boil.
  • Punch down the dough and cut into 16 individual pieces. Roll each piece into a 6-8" rope.
  • Place each dough stick in the boiling water and let boil for 30 seconds. Remove them from the water with a large spatula and place on a plate.
  • Brush each dough stick with the egg wash.
  • Wrap one slice of bacon around each dough stick, making sure it isn't too tight since the dough will rise, but letting it reach from one end to the other. Place on the prepared baking sheet.
  • Bake for 8 minutes and flip over. Bake for 3 minutes and flip to side. Bake for another 3 minutes and flip to the opposite side. Bake for 3 minutes again and then remove from oven.
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