Homemade soft pretzel dough, stuffed with a cream cheese, bacon, and spring onion dip, and shaped into a pretzel.
Baked until the pretzel is golden and dipped in creamy honey mustard! These pretzels are such a hit.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
Meanwhile, make the filling. Wash the spring onions, pat dry, clean and cut into fine rings. In a medium bowl, combine the cream cheese, bacon pieces, spring onion. Stir to combine. Season with salt and pepper.
Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30×8 cm). Spread about 1 ½ tablespoons bacon onion filling along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Sprinkle with salt and bake for 15-18 minutes or until pretzels are golden brown.
For the dipping sauce, combine all ingredients in a bowl and whisk until smooth and creamy.
Remove pretzels from oven and let cool 5 minutes. Serve with lots of honey mustard for dipping.
Preparing In The Kitchen
Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
Meanwhile, make the filling. Wash the spring onions, pat dry, clean and cut into fine rings. In a medium bowl, combine the cream cheese, bacon pieces, spring onion. Stir to combine. Season with salt and pepper.
Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30×8 cm). Spread about 1 ½ tablespoons bacon onion filling along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Sprinkle with salt and bake for 15-18 minutes or until pretzels are golden brown.
For the dipping sauce, combine all ingredients in a bowl and whisk until smooth and creamy.
Remove pretzels from oven and let cool 5 minutes. Serve with lots of honey mustard for dipping.
