Bacon Parmesan Soft Pretzels

Bacon Parmesan Soft Pretzels

Bacon Parmesan Soft Pretzels - soft chewy pretzels loaded with bacon and Parmesan cheese. Or enjoy them plain with salt or cinnamon sugar. 


  • 1 tablespoon sugar
  • 1 packet active dry yeast 2 1/4 teaspoons
  • 1 cup water
  • 2 1/2 - 3 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon shortening bacon grease, coconut oil, vegetable oil, etc,
  • 1/3 cup crumbled bacon pieces
  • 6 cups water
  • 6 tablespoons baking soda
  • 1 egg white
  • 1/4 cup parmesan cheese finely grated


  1. Heat 1 cup water and shortening until about 120 degrees. Add sugar and yeast and stir until dissolved. Let yeast proof for a few minutes (become bubbly)
  2. In a large bowl combine flour, salt and crumbled bacon pieces. Add yeast mixture and blend at low speed until moistened, then beat 3 minutes at medium speed.
  3. Stir in additional 1 1/4 to 1 1/2 cups flour until dough pulls cleanly away from the bowl.
  4. On a floured surface knead in 1/4 cup to 1/2 cup flour for about 10 minutes until dough us smooth and elastic.
  5. If you have a mixer with a dough hook, let it do the work and knead for about 5 minutes.
  6. Clean the large bowl and grease it. Place the dough in the bowl, cover and let rise until doubled in bulk about 45-60 minutes.
  7. Punch down dough to remove all air bubbles. Let rest 10 minutes.
  8. Divide dough into 12 pieces. Roll into long ropes and shape like a pretzel, or cut into small "pretzel bites". Place on greased baking sheet. Let rise until light, 15-20 minutes.
  9. Preheat oven to 400 degrees F. In a large saucepan, bring water and baking soda to a boil.
  10. Add pretzels gently to the boiling water 2-3 at a time. Flip after 15 seconds and boil another 15 seconds. If you like them with extra pretzel taste, boil 30-45 seconds a side.
  11. Remove pretzels with a slotted spoon and return to the baking sheet. Combine egg white with 1 tablespoon water and brush on pretzels. Sprinkle with parmesan cheese.
  12. Bake for 8-10 minutes depending on desired level of brownness.

Recipe Notes

You can substitute all purpose flour for the bread flour, but you may want to knead and let them rise a little longer to have the same light chewy texture.