Bacon-Wrapped Pretzels







A recipe allowed in a diet.

Store-bought pretzels are ideal for a quick snack - but if you feel like spending some time in the kitchen, try the homemade version of our German pretzels. They take time, but it's worth the effort! When the pretzels are done, wrap them in bacon and slide them in the oven for another half an hour. The result is absolutely delicious!

Nutritional Chart

Calories: 795 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 29 g
  • 23 g
  • 65 g

Ingredients Needed for Bacon-Wrapped Pretzels

⅓ cup water, warm
3.5 ounces of butter, melted
½ teaspoon salt
½ teaspoon sugar
7 ounces of flour
1 egg yolk
1 teaspoon active dry yeast
1 tablespoon olive oil
1 egg
1 tablespoon milk
poppy seeds
sesame seeds
2 tablespoons of pesto sauce
2 tablespoons of red hot chili sauce
2 tablespoons of rhode island sauce
24 bacon
3.5 ounces of low moisture mozzarella, shredded

How to Make Bacon-Wrapped Pretzels

  1. Preheat the oven to 460 degrees F/240 degrees C.
  2. Mix the warm water and melted butter in your stand mixer bowl.
  3. Add the salt, sugar and mix.
  4. Sift the flour and add it to the bowl.
  5. Add the yolk, active dry yeast, and olive oil.
  6. Incorporate them with a spatula, then set the stand mixer on low speed, and make a dough.
  7. Flour your countertop and place the dough on it. Knead it, then cut the dough into small pieces. Shape the dough pieces into 6 German pretzels.
  8. Fill a large pot with water, add salt, and bring it to a boil.
  9. When the water starts boiling, lower 2 to 3 pretzels into the water bath — as many as will fit without crowding. Simmer for 30 seconds, then use a slotted spoon to flip the pretzels over.
  10. Lay a baking tray with parchment paper. Transfer the pretzels on it.
  11. Whisk the egg with milk and make some egg wash. Use the egg wash to coat the pretzels.
  12. Sprinkle poppy seeds, sesame seeds, and mixed seeds on the pretzels.
  13. Transfer the tray in the oven and bake the pretzels for 30 minutes.
  14. When ready, let the pretzels cool.
  15. Slice them horizontally. Spread pesto on 2 of them, chili sauce on other 2, and Rhode Island sauce on the last 2.
  16. Wrap 4 slices of bacon around each pretzel. Place them on the same baking tray.
  17. Top the pretzels with shredded mozzarella.
  18. Bake them for 15 more minutes at 360 degrees F/180 degrees C.

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