Bacon Cheddar Soft Pretzels

Nov 26th 2019

Ingredients: 4-6 slices gourmet bacon, 1/2 c shredded cheddar cheese, 1 1/2 c water water (110-115 degrees F.),  1 TBS sugar, 2 tsp coarse kosher salt + more for pretzel topping, 1 envelope active dry yeast, 4 1/3 c flour, 2 oz unsalted butter, cooking oil spray, 10 c water, 2/3 c baking soda, 1 large egg yolk

Directions: Fry up the bacon, cool on a paper towel, then crumble and keep to the side. Grate 1/2 cup of cheddar cheese and put aside. Combine in the bowl of a stand mixer the warm water, sugar and kosher salt, stir until salt and sugar have dissolved. Open the envelope of dry yeast and sprinkle on top of the water/sugar/salt mixture. Leave undisturbed until the yeast appears frothy atop the water mixture, about 5-7 minutes. Add the flour and butter, melted, to the yeast/water mixture. Using a dough hook attachment, begin mixing on low speed until the ingredients are well incorporated, about 5-10 minutes. Increase the mixer speed to medium and allow the dough hook to knead the developing dough until it is smooth and cleans the side of the mixing bowl, 5-10 minutes. Remove the dough from the bowl and quickly clean the bowl, spray with cooking oil spray, then return the dough to the bowl and cover with plastic wrap. Set asid in a warm place for 50 minutes to an hour. The dough should be doubled in size. Heat the oven to 450 degrees F. Line two cookie sheets with parchment paper and spray lightly with cooking oil and set aside. Add 2/3 cup baking soda and 10 cups of water to a large dutch oven or stock pot. Bring to a rolling boil. As the water heats up turn the dough onto a lightly oiled work space and divide the dough into 8 equal parts. To form the pretzel begin by flattening the dough portion then sprinkle with cheese and bacon bits and roll into something akin to a sushi roll. Now begin rolling the stuffed dough portion until it is about 24" long. Form into a pretzel by making the dough rope into a U then taking the ends of the rope, crossing them over one another and folding them over and pressing it into the bottom of the U. Continue with the other dough portions. Place the raw pretzels into the boiling water for 30 seconds. Remove carefully with a slotted spoon and gently place onto a parchment paper covered cookie sheet. When all pretzels are formed, brush each with an egg wash (1TBS water + 1 egg yolk beaten) and sprinkle with the coarse kosher salt to your taste. Place the cookie sheets into the oven and backe for 12-14 minutes, or until golden brown in color. Cool on a rack.