Conformity for the Good: Spicy Cheddar Bacon Stuffed Pretzel Buns

Note: Higher level of skill and time needed.

A couple of years ago, I got an email that changed my life for the better. Trillist found an amazing recipe for Cheddar Bacon Pretzel Buns. Just seeing the title, I knew I had to make these pictures come to life in my own kitchen. But there was a bit of a problem: baking generally intimidates me and especially bread baking! Since I lack both the patience and follow through required to master the scientific art, I have always shied away from it. And it’s an ego blow: for someone who loves carbs as much as I do, it hurts to not consistently make bread well. I have had some wins, but there have definitely been way more losses.

So seeing this recipe was exciting and nerve-racking at the same time. I figured I should try it with whole wheat flour to make it a little healthier. I gotta be honest—it was a complete fail! I kinda knew it would be since I did not do much research on how to trade out white flour for whole wheat flour in recipes of this nature. It was tasty - but it wasn’t the pretzel feel I was looking for. When I finally decided to do the research to make whole wheat flour work, all of the recipes called for a lot of energy I did not have to spare at that moment...maybe one day - just not today.

Money Matters
The buns cost $25 to make 12 buns, if you have to buy everything. That comes out to $1.44/ serving (3 sliders).I think I actually spent $10. Now, it took me about 1.5 hrs to create this deliciousness. That’s a bit of time, but well worth the process...if it comes out right :)  

#ROGUElyfe

  • Yeah, one fail opened doors to another way for me to flex on them buns! I decided use a different cheese. I picked up the Kraft: Jalapeno White Cheddar along with the cheddar, and mixed that with the bacon for the stuffing.

  • Your buns may not have cheese bursting out of them, and that’s okay! Figure out how much cheese you would like in yours—then add some more. I can honestly say I did not put enough cheese in mine the first time.

  • Man oh man!!! The possibilities are endless with these buns—maybe try making a cheese steak variation or a blue cheese and buffalo chicken one

My Take
Pretzel Buns
2 cups milk
1 ½ tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 ½ cups all-purpose flour
2 teaspoons fine salt

Stuffing
¾ cup crumbled bacon
¾ cup jalapeno white cheddar
¾ cups medium sharp cheddar

Bun wash
⅓ cup baking soda
2 cups warm water
Coarse salt

Topping for buns
6 tablespoons butter
1 clove garlic, minced
¼ teaspoon smoked paprika
Chopped fresh herbs (I used oregano and parsley)

Direction

Warm up the milk on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it.

Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand.

Cover with a damp cloth and let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 400º.

Punch down dough and divide into 12 lumps. Flatten each lump into about a 3 inch wide disk.

Place a couple tablespoons of cheese and then about a tablespoon of bacon in each one and pinch shut tight to form a ball.

Combine the warm water and baking soda in a bowl. Dunk each roll into the water.

Place on a greased baking sheet and sprinkle with coarse salt. Use a serrated knife to cut a slit in the top of each roll.

Bake for about 15 minutes or until browned (I divided them between two baking sheets, but you can do them all on one sheet probably if you don't mind them running together).

Combine the butter, garlic, and paprika and microwave until the butter is melted. Then add the herbs (if you don't feel like it, you can just use plain butter without the herbs, garlic, and paprika).

Brush the rolls with the butter as soon as they come out of the oven. Serve immediately.

Happy Cooking Y'all :)