Golden pretzel twists filled with bacon, dill pickles, and jalapeños deliver crave-worthy savory heat.
# Components:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet instant yeast
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm water (approximately 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
# Directions:
01 - Combine warm water, granulated sugar, and instant yeast in a large mixing bowl. Allow to stand for 5 minutes until mixture becomes foamy.
02 - Add melted unsalted butter, salt, and all-purpose flour to the activated yeast. Mix until a soft dough forms, then knead on a floured surface for 5 to 7 minutes until dough is smooth and elastic.
03 - Transfer the dough to a greased bowl. Cover and set in a warm location until doubled in size, approximately 1 hour.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
05 - Divide the risen dough into 12 equal portions. Roll each piece into a 12-inch rope. Flatten each rope lightly.
06 - Evenly distribute chopped bacon, dill pickles, jalapeños, and crushed red pepper flakes across flattened dough ropes. Fold dough over the filling and pinch edges to seal, then gently twist each rope.
07 - In a large pot, bring 8 cups water and baking soda to a boil. Reduce heat to simmer.
08 - Submerge each twist in the simmering baking soda bath for 30 seconds. Remove using a slotted spoon and arrange on prepared baking sheets.
09 - Brush each pretzel twist with beaten egg and sprinkle with coarse salt.
10 - Bake in the preheated oven for 15 to 18 minutes until pretzel twists are deeply golden brown. Allow to cool slightly before serving.
