Go Back
+ servings
Bacon Cheddar Pretzel Rolls | asimplepantry.com

Bacon Cheddar Pretzel Rolls

Course Bread
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 16


  • 2 C Milk
  • 1 ½ Tbsp Active Dry Yeast
  • 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
  • C Baking Soda
  • 2 Tbsp Kosher Salt
  • 4 Tbsp Unsalted Butter melted


  • 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.