Bacon Cheddar Pretzel Rolls
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
1 hr 45 mins
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Servings
16
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Course
Bread
Bacon Cheddar Pretzel Rolls
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 C milk
- 1 ½ Tbsp active dry yeast
- ⅓ C brown sugar
- 4 Tbsp unsalted butter melted
- 4 ¾ C All-Purpose Flour + Extra if needed
- 2 tsp kosher salt
- 1 C Bacon crumbled
- 1 C sharp cheddar cheese shredded
- 2 C warm water
- ⅓ C baking soda
- 2 Tbsp kosher salt
- 4 Tbsp unsalted butter melted
Instructions
- In a medium saucepan, gently heat the milk to just below 110 degrees. Any warmer and it will kill the yeast, so use a thermometer, or just stick your finger in there. If you can keep it comfortably in the milk, then it's not too hot. Remove from heat.
- Stir in the yeast until it's all wet, then allow to sit and proof for around 5 minutes. Add the butter and sugar and stir until combined, then slowly begin mixing in the flour and salt until it's all combined.
- Turn the mix out into a large mixing bowl and knead with the dough hook for around 10 minutes, adding a little flour if needed, should the dough stick to the bowl too much.
- After kneading, cover with a damp cloth and set in a warm spot to rise for an hour, or until doubled in size.
- Preheat the oven to 400 degrees.
- Punch down the dough, then divide into 16 even balls. Flatten each ball into a disk, then add a hearty pinch of cheese and bacon. Pull the sides up and over the cheese and bacon and pinch back into a ball. Mix together the warm water and baking soda, then dunk each ball into the water, and place on a greased baking sheet. Sprinkle with kosher salt, score with a knife (optional), then bake for 15 minutes, or until dark golden brown. Remove from heat, then brush with the melted butter and serve immediately.
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