Cheddar Bacon Stuffed Pretzel Buns

Who doesn’t love pretzels and cheese? Here is a delightful combination of homemade pretzel buns filled with savory melted cheddar and savory crispy bacon. And then, wait for it…. Cheddar Bacon Stuffed Pretzel Buns are drenched in melted garlic butter!

Ingredients:

Pretzels:

• 2 cups milk
• 1 1/2 tablespoons 2 packets active dry yeast
• 6 tablespoons brown sugar
• 4 tablespoons butter melted
• 4 1/2 cups all-purpose flour
• 2 teaspoons fine salt

Filling:

• 3/4 cup crumbled bacon
• 1 1/2 cups grated cheddar cheese I don’t remember if it was sharp or medium. Just whatever you like is fine.

Dunking the Pretzels:

• 1/3 cup baking soda
• 2 cups warm water
• Coarse salt

Topping the Pretzels:

• 6 tablespoons butter
• 1 clove garlic minced
• 1/4 teaspoon smoked paprika
• Chopped fresh herbs I used oregano and parsley

Instructions:

1. Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it.
2. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand.
3. Cover with a damp cloth and let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 400º.
4. Punch down dough and divide into 12 lumps. Flatten each lump into about a 3-inch-wide disk. Place a couple tablespoons of cheese and then about a tablespoon of bacon in each one and pinch shut tight to form a ball.
5. Combine the warm water and baking soda in a bowl. Dunk each roll into the water.
   Place on a greased baking sheet and sprinkle with coarse salt. Use a serrated knife to cut a slit in the top of each roll.
6. Bake for about 15 minutes or until browned (I divided them between two baking sheets, but you can do them all on one sheet probably if you don’t mind them running together).
7. Combine the butter, garlic, and paprika and microwave until the butter is melted. Then add the herbs (if you don’t feel like it, you can just use plain butter without the herbs, garlic, and paprika).
8. Brush the rolls with the butter as soon as they come out of the oven. Serve immediately.

More Recipe Suggestions:

Mozzarella Stuffed Soft Pretzels

Pumpkin Beer Cheese Skillet with Soft Pretzels

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Strawberry Pretzel Ice Cream Cake

Peaches and Cream Pretzel Pie

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Cheddar Bacon Stuffed Pretzel Buns

Who doesn't love pretzels and cheese? Here is a delightful combination of homemade pretzel buns filled with savory melted cheddar and savory crispy bacon. And then, wait for it….Cheddar Bacon Stuffed Pretzel Buns are drenched in melted garlic butter!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rise Time: 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 12 Pretzels

Ingredients

  

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For the Pretzels:

• 2 cups milk
• 1 1/2 tablespoons 2 packets active dry yeast
• 6 tablespoons brown sugar
• 4 tablespoons butter melted
• 4 1/2 cups all-purpose flour
• 2 teaspoons fine salt

For the Filling:

• 3/4 cup crumbled bacon
• 1 1/2 cups grated cheddar cheese I don’t remember if it was sharp or medium. Just whatever you like is fine.

For Dunking the Pretzels:

• 1/3 cup baking soda
• 2 cups warm water
• Coarse salt

For Topping the Pretzels:

• 6 tablespoons butter
• 1 clove garlic minced
• 1/4 teaspoon smoked paprika
• Chopped fresh herbs I used oregano and parsley

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Instructions

 

• Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it.
• Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand.
• Cover with a damp cloth and let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 400º.
• Punch down dough and divide into 12 lumps. Flatten each lump into about a 3-inch-wide disk. Place a couple tablespoons of cheese and then about a tablespoon of bacon in each one and pinch shut tight to form a ball.
• Combine the warm water and baking soda in a bowl. Dunk each roll into the water.
• Place on a greased baking sheet and sprinkle with coarse salt. Use a serrated knife to cut a slit in the top of each roll.
• Bake for about 15 minutes or until browned (I divided them between two baking sheets, but you can do them all on one sheet probably if you don’t mind them running together).
• Combine the butter, garlic, and paprika and microwave until the butter is melted. Then add the herbs (if you don’t feel like it, you can just use plain butter without the herbs, garlic, and paprika).
• Brush the rolls with the butter as soon as they come out of the oven. Serve immediately.

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