These are seriously a-mazing. You can easily revise the recipe to cheese and bacon, cheeseburger, or just cheese. I was just experimenting one day and did all 3.
Prep Time: 30 minutes
Cook Time: 24 Minutes
Total Time: 1 hour, 40 minutes
*Soft Beer Pretzel
- 1/2 cup warm water
- 2 tbsp light brown sugar
- 1 package active dry yeast (2 1/4 teaspoon)
- 1 cup beer
- 4 oz (1 stick) unsalted butter, melted
- 1 1/2 teaspoons sea salt/kosher salt
- 2 1/2 cups all purpose flour
- 2 cups whole wheat pastry flour
- canola oil, to great bowl
- 3 quarts water for boiling pretzels
- 2/3 cups baking soda (for boiling pretzels)
- 1 whole egg, beaten (brushing pretzels before baking)
- coarse sea salt
- 1 lb ground beef (cooked)
- bacon (6 slices cooked)
- 1 1/2 cup shredded cheese (your preference, I used pepper jack)
- 1 small chopped onion
- 1 jalapeno
- 1/2 cup cream cheese
1.) Pretzel Dough: combine 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.
2.) Add melted butter, beer, salt, all-purpose flour and whole wheat flower to 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 bowl, about 3 to 4 minutes. If dough appears too wet, add additional flour, 1 tbsp at a time. Remove dough from bowl, place on flat surface and knead into a ball with your hands.
3.) Coat large bowl w/ canola oil, add the dough and turn to coat with oil. Cover with a clean towel or plastic wrap and place in a warm spot until dough is double in size. This will take 1 hour.
4.) About 10 minutes before you’re ready to roll out the dough, make the filling. Heat a medium skillet over medium heat and cook ground beef then bacon. Season ground beef to your liking.
5.) Once meat is cooled, combine filling ingredients into one large bowl for pretzel filling.
6.) Preheat oven to 425 degrees F, bring a large pot of water to boil.
7.) Divide dough into 8 equal balls, and roll each into a rectangle (about 11×3). Spread about 1 1/2 tbsp+ of filling along length of each piece. Very lightly brush one of the long sides with a little egg wash, then starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch seams together and then very gently roll dough w/ your hands to form an even cylinder and enclose filling fully.
8.) Take the 2 ends of each filled cylinder and form into a circle that is overlapped by a couple inches (aka a pretzel) and press ends to seal.
9.) Slowly add the baking soda to boiling water.
10.) Boil pretzels in water solution, 2 at a time for 30 seconds. Splashing tops w/ warmed water using a spoon. Remove w/ a large flat spotted spatula or spider spatula. Place 4 pretzels on each baking sheet, brush tops with egg wash and season liberally w/ sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
11.) Remove from oven and let cool for 5 minutes.
** to eat later, may reheat at 350 degrees F for 15 min, if needed.