When it comes to homemade snacks that bring warmth, comfort, and a touch of creativity to your kitchen, homemade soft pretzels take center stage. There’s something magical about the process of making these doughy delights, especially when paired with an unexpected twist—bacon! Today, we’re diving into how to make bacon-wrapped soft pretzels that are perfect for gatherings, game nights, or simply elevating your snack game.
Why You'll Love These Bacon-Wrapped Pretzels
There’s an undeniable joy in creating homemade soft pretzels that fill your home with the warm, yeasty aroma of freshly baked bread. The addition of bacon, with its crispy, savory profile, transforms this beloved classic into a showstopper. These pretzels strike the perfect balance between chewy, salty goodness and the deep, smoky flavor that only bacon can provide.
Ingredients for Bacon-Wrapped Soft Pretzels
Making your own homemade soft pretzels with a bacon twist requires a few simple ingredients you might already have at home. Here’s what you’ll need:
For the dough:
- 1 ½ cups warm water (110°F/45°C)
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 tablespoon granulated sugar
- 4 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter, melted
For the boiling and baking process:
- 10 cups water
- ⅔ cup baking soda
- 1 large egg (beaten, for the egg wash)
- Coarse sea salt for sprinkling
For the bacon wrap:
- 8-10 strips of bacon, cut in half (enough to cover half of your pretzels)
1. Prepare the Dough
Start by activating your yeast. In a large bowl, combine warm water, yeast, and sugar. Let this mixture sit for about 5 minutes, or until it becomes frothy—a sure sign your yeast is ready to work its magic. Add in the flour, salt, and melted butter, mixing until a dough forms. Transfer to a floured surface and knead for 5-7 minutes until you achieve a smooth, elastic dough. Place the dough in an oiled bowl, cover with a cloth, and allow it to rise for about an hour or until doubled in size.
2. Shape Your Pretzels
Once the dough has risen, punch it down to release air bubbles. Divide the dough into 12 equal pieces. Roll each piece into a 20-24 inch rope and shape it into the classic pretzel form by crossing the ends over one another and pressing them down to secure.
3. Add the Bacon
Here’s where the fun begins! For half of the pretzels, take a strip of bacon and spiral it around each dough twist. Start at one end and wrap evenly to ensure the bacon stays in place during cooking.
4. Boil the Pretzels
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water to a boil and carefully add the baking soda. This mixture helps give the pretzels their signature chewy texture. Using a slotted spatula, dip each pretzel into the boiling water for about 30 seconds, making sure the bacon-wrapped ones are submerged carefully to keep the bacon in place. Remove and place each pretzel on the baking sheet.
5. Bake to Perfection
Sprinkle the pretzels generously with coarse sea salt. Bake for 20-25 minutes, or until they turn a rich, golden brown and the bacon is crispy. Let them cool on a wire rack for a few minutes before serving. Brush with melted butter to finish and dip in your favorite cheese or mustard sauce!
How Do You Achieve the Perfect Pretzel Texture?
The key to perfect homemade soft pretzels lies in the boiling step with the baking soda solution. This step is crucial for achieving that characteristic chewy crust while the inside remains soft and pillowy. Be sure not to skip it, and maintain the 30-second boiling time for optimal results.
Can You Customize Pretzel Toppings?
Absolutely! While bacon and coarse sea salt are a winning combination, you can experiment with other toppings. Try adding sesame seeds, poppy seeds, or a sprinkle of cheese before baking for a different twist.
Why Use Bacon Only on Half of the Pretzels?
Wrapping bacon around just half of your batch is a practical way to cater to different tastes, ensuring everyone finds something they enjoy. The unadorned pretzels are perfect for those who prefer a classic snack, while the bacon-wrapped versions bring a smoky, savory touch for adventurous eaters.
What Dipping Sauces Pair Well with These Pretzels?
A simple mustard dip is a timeless companion to homemade soft pretzels, but for the bacon-wrapped ones, consider a maple-mustard blend or a cheese sauce for added indulgence. The smoky bacon paired with a sweet or tangy dip creates a memorable bite that guests will love.
Making homemade soft pretzels is an experience that blends tradition with the joy of experimentation. The addition of bacon elevates this already beloved treat to new heights, combining familiar flavors in an innovative way. Whether you’re hosting friends, delighting family, or simply treating yourself, these bacon-wrapped pretzels are bound to become a favorite in your home.
So, preheat that oven, roll up your sleeves, and prepare to impress with your own batch of golden, salty, and crispy homemade soft pretzels.
(Bacon Wrapped) Homemade Soft Pretzel
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.
