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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:
- 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.
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
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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!
Servings 12 Pretzels
Ingredients
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
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.
