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Bacon and Onion Pretzels




Source of Recipe


Cooking Village


List of Ingredients




1 package active dry yeast

1 teaspoon sugar

4 1/2 cups all-purpose flour, plus more for dusting

1 teaspooon salt

1 teaspoon ground coriander (optional)

1 large egg, beaten

5 bacon strips, diced

1 large onion, diced

milk for brushing

coarse salt for sprinkling


Recipe



1. Place 1 cup lukewarm water (110–115 F) into a small bowl. Stir in the yeast and sugar. Let sit for 5 minutes, until foamy.


2. Place 3 cups flour in a large bowl. Make a well in the center; add the yeast mixture, 3/4 cup lukewarm water, the salt, coriander and egg. Mix well, adding 1/2 cup flour. Turn out onto a floured surface; knead in as much remaining flour, 1/2 cup at a time, as needed to make a smooth, elastic dough. Place in a greased bowl; cover. Let rise in a warm place for 45–60 minutes, until doubled.


3. Cook the bacon in a skillet over medium heat until crisp. Remove the bacon. Add the onion and cook until golden brown. Cool; knead the bacon and onion into the dough. Let rest for 15 minutes.


4. Cut the dough into 18 pieces; form each into a rope and shape into a semicircle. Crisscross the ends and press the ends into the pretzel bottom. Let rise, covered, on a wax paper—lined baking sheet for 20 minutes.


5. Preheat the oven to 425 F. Brush the pretzels with milk, sprinkle with salt and bake for 15 minutes, until golden brown.