It’s Canada’s 150th Birthday this year and these Maple Bacon Soft Pretzels are a great way to celebrate! I mean what is more Canadian than Maple and Bacon? They are so delicious that you are sure to say “Eh” after the very first bite.
The icing on the beaver tail? The Maple Dijon Dipping Sauce: Just add maple and you’ll be out for a rip in no time.
Maple Bacon Soft Pretzels
For the Pretzels:
4 tsp dry active yeast
1 tsp white sugar
4 Strips Maple Bacon, cooked and chopped (reserve grease)
¼ cup Warm Water
5 Cups all purpose flour
½ Cup white sugar
½ tsp salt
1 tbsp bacon grease
½ Cup baking soda
4 Cups Hot Water
¼ Cups Kosher Salt (for topping)
3 Strips of Bacon, cooked and crumbled (for topping)
2 tbsp warm maple syrup (For drizzle)
For the Maple Dijon Dip:
½ Cup Dijon
¼ Cup Maple Syrup
For the Pretzels:
In a bowl, dissolve the yeast and 1 tsp of sugar in ¼ cup of warm water. Let it stand for 10 mins.
In a large mixing bowl mix flour, ½ cup of sugar, Bacon Grease, 4 strips of crumbled bacon, and salt. Make a small well in the center of the dough and add the oil and yeast mixture.
Mix well and form into dough, knead the dough until it’s smooth.
Oil a large bowl. Ensure oil coats the bowl. Place the dough in the oiled bowl, cover with plastic wrap and allow to proof for about an hour in a warm place.
In a large bowl dissolve the baking soda into the hot water, set aside.
Preheat the oven to 450F.
Turn out risen dough onto a lightly floured surface and divide into 12 equal sized pieces. Roll each piece into a long rope and shape like a pretzel.
Once the dough has been shaped, dip each pretzel into the baking soda mixture and place on baking sheets, sprinkle with kosher salt.
Bake in oven for 7 minutes.
Remove from oven, Baste hot pretzels with butter and bacon crumble and bake for 2 more mins
Drizzle with warm maple syrup and allow to cool.
For the Maple Dijon Sauce:
Mix the ingredients together in a small bowl and chill in the fridge until ready to use.
Serve with Maple Dijon Dipping Sauce and you are good to go!