Best 4 Bacon Parmesan Pretzels Recipes

SOFT PRETZEL KNOTS

Steps:

• Whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a paddle or dough hook attachment. (If you do not have a stand mixer, just use a regular large mixing bowl.) Cover yeast mixture and allow to sit for 5 minutes or until foamy on top. Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If dough is extremely sticky after 1 minute of mixing, add remaining 1/4 cup of flour and continue to beat for 1 more minute. (You can see in the video that I add the remaining flour.)
• Keep the dough in the mixer and beat on low speed for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. Cover lightly with a towel and allow to rest for 10-30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 5.)
• Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
• With a sharp knife, pizza cutter, or bench scraper, cut dough into 14-15 pieces, which is about 1/4 cup (2 ounces) of dough each. Sprinkle work surface very lightly with flour. (Tip: The heavier you flour the work surface, the harder it is to roll the dough. A little stickiness actually helps. You only need *a very light* dusting of flour.) Roll each piece of dough into a 14-inch rope. Tie the ropes into a knot, then tuck the ends underneath. The ends are quite long so rather than tucking the ends straight underneath, I curve them around the pretzel before tucking under. You can see that in the video below.
• Mix water and baking soda together in a large pot. Bring to a boil. Place 2-3 pretzels into the boiling water for 20-30 seconds, flipping halfway through. (Any longer than 30 seconds and your pretzels could take on a metallic taste.) The knot shape makes the dough heavy, so if the pretzel knots are sinking, use a spatula to get them off the bottom of the pot. Using a slotted spatula or spoon, lift the pretzel knots out of the water and allow as much of the excess water to drip off. Place pretzel knots onto prepared baking sheets. Sprinkle each with coarse sea salt while each are still wet or leave plain if using other toppings detailed in the notes below (you still need to salt them if doing the jalapeño cheddar pretzels). Repeat baking soda bath with remaining pretzel knots. If needed, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
• Bake for 20-24 minutes or until golden brown. I usually bake mine for the full 24 minutes to obtain a very deep color as pictured.
• Remove from the oven and serve warm.
• Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.

GARLIC-PARMESAN PRETZELS

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

BACON WRAPPED PRETZELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack.
• Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet.
• Bake in the preheated oven until bacon is crisp, 15 to 20 minutes.

CHEESY PARMESAN BACON CHICKEN RECIPE

Steps:

• Heat oven to 350 degrees.
• In a mixing bowl mix together the eggs and water. Set aside.
• In another mixing bowl combine the Parmesan cheese, salt, pepper, and garlic powder.
• Dip each chicken breast into the egg mixture and then into the cheese mixture.
• Place in a greased 9 x 13 inch baking dish.
• Bake for 25-30 minutes or until juices run clear and chicken is cooked through.
• Remove from oven and turn oven to broil.
• Top each chicken breast with mozzarella cheese and bacon.
• Broil for 1 to 1 1/2 minutes to melt cheese.