German Soft Pretzel Sticks with Bacon

German Soft Pretzel Sticks with Bacon is a dairy free hor d'oeuvre. This recipe makes 24 servings with 165 calories, 5g of protein, and 4g of fat each. For 20 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Baked Chicago has 8 fans. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 10 minutes. Head to the store and pick up active yeast, dark brown sugar, baking soda, and a few other things to make it today. With a spoonacular score of 28%, this dish is not so tremendous. Similar recipes include German Soft Pretzel Sticks, German Soft Pretzel Sticks, and Soft Pretzel Sticks.

Servings: 24

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 450° F. Line 3 large baking sheets with parchment paper and butter the paper.Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Finely chop the bacon into small bacon bits and set aside.In a large bowl, stir the brown sugar into 2 cups of warm water until fully dissolved. Sprinkle yeast over the water and let stand until foamy (5 minutes). Stir in vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour (dough will be slightly sticky).Transfer dough to a lightly floured work surface and knead until silky (3 minutes). If the dough is very sticky, knead in up to 1/4 cup more flour. Transfer dough to a large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk (45 minutes).Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them. Let stand uncovered until puffed (25 minutes).In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to medium high. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for 30 seconds, turning once. Add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly.Brush the pretzel sticks with the egg wash and sprinkle with salt and crispy bacon bits. Bake for 10 minutes, or until dark brown. Serve pretzels warm or at room temperature with your favorite mustard.

 

Step by step:

1. Preheat the oven to 450° F. Line 3 large baking sheets with parchment paper and butter the paper.Cook the bacon in a skillet over medium-high heat until crispy.

2. Remove the bacon from the pan and let cool. Finely chop the bacon into small bacon bits and set aside.In a large bowl, stir the brown sugar into 2 cups of warm water until fully dissolved. Sprinkle yeast over the water and let stand until foamy (5 minutes). Stir in vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour (dough will be slightly sticky).

3. Transfer dough to a lightly floured work surface and knead until silky (3 minutes). If the dough is very sticky, knead in up to 1/4 cup more flour.

4. Transfer dough to a large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk (45 minutes).Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces.

5. Roll each piece into a 9-inch stick about 1/2 inch thick.

6. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them.

7. Let stand uncovered until puffed (25 minutes).In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to medium high. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for 30 seconds, turning once.

8. Add about 1 cup of hot water after before cooking the second batch of pretzels.

9. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly.

10. Brush the pretzel sticks with the egg wash and sprinkle with salt and crispy bacon bits.

11. Bake for 10 minutes, or until dark brown.

12. Serve pretzels warm or at room temperature with your favorite mustard.

Nutrition Information:

covered percent of daily need