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Bacon Cheddar Stuffed Pretzels
Created by: Howcan Team
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Coarse sea salt
Instructions
- In a large mixing bowl, combine 1 1/2 cups warm water, 1 tablespoon sugar, and 2 teaspoons salt. Sprinkle in the yeast and let it sit for 5 minutes until it becomes foamy.
- Add the flour and melted butter to the yeast mixture. Mix until the dough comes together. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and flatten it out. Sprinkle some bacon bits and cheddar cheese onto the dough, then fold the dough over the filling and pinch the edges to seal.
- In a large pot, bring 10 cups of water and 2/3 cup baking soda to a boil. Boil each pretzel for 30 seconds, then place them on the prepared baking sheet.
- Brush each pretzel with the egg wash and sprinkle with coarse sea salt. Bake for 12-14 minutes, or until golden brown.
- Allow the pretzels to cool for a few minutes before serving. Enjoy your delicious bacon cheddar stuffed pretzels!
The history of Cheddar Stuffed Pretzels with bacon bits can be traced back to the fusion of traditional German pretzels and American flavors. This savory snack gained popularity in the United States, particularly in regions known for their love of hearty, indulgent foods. Chefs and bakers began experimenting with adding cheddar cheese and bacon bits to the classic pretzel dough, creating a delicious combination of flavors and textures. Today, the best versions of this dish can be found in artisanal bakeries and gastropubs, where the pretzels are often served with a side of tangy mustard for dipping. The key to getting this dish right lies in the quality of the cheddar cheese and bacon used, as well as the precise balance of flavors in the pretzel dough. For a unique twist, some chefs also incorporate beer into the dough for added depth of flavor.
45 min
8
320 calories
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