And I know what you’re thinking. Ugh, but it’s still bread, and bread is hard. I don’t like hard. I don’t really like hard either, unless I am trying to challenge myself. But I wasn’t trying to challenge myself with these, so know that they are super easy. Like, there is really no way to mess it up. Well, there is one, but it’s unlikely to happen because you guys are all awesome.
There aren’t too many ingredients needed to make these amazing bacon cheddar pretzel rolls. Just one pot, one mixing bowl, and one hour and you’ve got the perfect pretzel dough just waiting to be baked up and devoured. I divided the dough into 12 rolls, but I think in the future I would actually divide it up in 16, to make each roll a little smaller. Once I had all my rolls, I flattened them out into a disk and added a pile of cheese and bacon, then covered them with the dough and pressed it back into a ball, gently. You don’t want to just roll it and mash it up, otherwise it won’t have a melty cheesy bacony center.
Check out the awesome baconlicious recipes shared today from the other lovely ladies participating in Bacon Month with me!
Are you ready to experience these amazing Bacon Cheddar Pretzel Rolls? Get your tastebuds ready!
- 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.