These homemade Maple Bacon Fat Soft Pretzels will make your entire house smell so good! While this recipe will take you a bit of time, it is actually much easier than you imagine. This recipe will walk you through the steps to help you achieve soft pretzel success. The maple and bacon flavors make these pretzels the best you’ve ever had!
- These soft pretzels are unlike any other. Made with bacon fat and maple to create a unique and unbeatable flavor profile.
- Allow yourself at least 2 hours to make the pretzels. While the process is actually very easy, it is also time consuming. The rise time and pretzel shaping account for most of the time spent on this recipe.
- Today’s soft pretzels are flavored with real maple syrup and bacon fat. If you plan to cook bacon for breakfast anytime before making this recipe, save the rendered fat. It will cut back on your time spent in the kitchen when making the pretzels. You only need 2 tablespoons of cooled bacon fat.
Soft pretzels are by far one of the best comfort snacks! Wouldn’t you agree? There are cheesy versions, salty versions, and even sweet versions. You should try my lemon poppy seed soft pretzel bites. They are one of my favorite sweet pretzels!
Today’s recipe is a cross between sweet and savory with flavors of maple syrup and bacon. I simply love this combination.
The dough is made using a stand mixer. If you don’t have one, that is okay. You can mix it with a spoon and then knead it together with your hands. The dough should be slightly sticky and not too dense. This will ensure that each pretzel has a super soft center.
The gorgeous golden color is achieved by dipping the pretzels in a hot baking soda bath and then brushing the tops with egg wash right before baking.
Whip up a batch of these maple bacon fat soft pretzels today and be delighted!
Maple Bacon Fat Soft Pretzels
- In a small saucepan, combine the milk, water, and sugar. Heat over low heat until the temperature reaches 110 to 115ºF. Pour it into a large bowl of a stand mixer fitted with a dough hook attachment. Sprinkle the yeast over the milk mixture and let stand for 5 minutes, or until foamy. Add 2 1/2 cups of flour, the bacon grease, maple syrup, and salt. Turn the mixer on low speed and mix for 3 minutes. Scrape down the sides as needed. Once the mixture has combined, turn the speed up to medium-low and mix for 10 minutes, until a soft dough forms. The dough should pull away from the bowl but will remain sticky. If it seems too sticky, add the remaining flour.
- Turn the dough out onto a lightly floured work surface and knead a few times. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper and set aside.
- Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Roll and stretch each portion into a 30-inch long rope. Form the rope into a U shape and cross each end over one another twice. Lift the crossed ends and fold them down across the bottom to form a pretzel shape. Press to seal.
- In a deep bowl, combine the hot water and baking soda. Use a slotted spoon to dip each pretzel into the water for 10 seconds. Drain off the excess water and arrange the pretzels 2 inches apart on the prepared baking sheet.
- In a small bowl, whisk together the egg yolk and water. Brush each pretzel with the egg wash. Bake for 10 to 12 minutes, or until the pretzels are a deep golden brown color. Cool on a wire rack.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.