Golden pretzel twists with bacon, pickle, and a spicy touch, baked until crisp—great for parties or casual snacking.
# What You'll Need:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet instant yeast (about 2 1/4 teaspoons)
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm water (about 110°F)
06 - 2 tablespoons unsalted butter, melted
→ Filling
07 - 8 slices bacon, cooked crisp and chopped
08 - 3/4 cup dill pickles, finely chopped
09 - 1 to 2 jalapeños, deseeded and finely diced
10 - 1/2 teaspoon crushed red pepper flakes
→ Pretzel Bath
11 - 8 cups water
12 - 1/3 cup baking soda
→ Topping
13 - 1 egg, beaten
14 - Coarse salt, for sprinkling
# How to Make It:
01 - Combine warm water, granulated sugar, and instant yeast in a large mixing bowl. Allow to sit for 5 minutes until foamy.
02 - Add melted butter, salt, and all-purpose flour to the bowl. Mix until a soft dough forms. Knead on a floured surface for 5 to 7 minutes until the dough becomes smooth and elastic.
03 - Transfer dough to a greased bowl, cover, and let rise in a warm area for 1 hour, or until doubled in volume.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
05 - Divide dough into 12 equal pieces on a lightly floured surface. Roll each portion into a 12-inch rope. Flatten ropes slightly and evenly distribute bacon, pickles, jalapeños, and red pepper flakes over each. Fold dough over filling, pinch to seal, and twist into shape.
06 - Bring 8 cups water and baking soda to a boil in a large pot, then reduce to a simmer.
07 - Working in batches, immerse each twist in the baking soda solution for 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
08 - Brush each twist with beaten egg and sprinkle with coarse salt.
09 - Bake in preheated oven for 15 to 18 minutes until deep golden brown. Allow to cool slightly before serving.
