Bacon Pretzel Fury

Total Time

Prep: 40 min. + rising Bake: 15 min.


6 pretzels

Updated: Feb. 25, 2023

Bacon Pretzel Fury

Bacon Pretzel Fury Recipe photo by Taste of Home

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  • 12 thick-sliced bacon strips
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 8 cups water
  • 1/3 cup baking soda
  • 1 large egg yolk
  • 1 tablespoon cold water
  • 1/4 cup butter, melted
  • 1 teaspoon coarse salt
  • 6 wooden skewers


  1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
  2. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Preheat oven to 425°. In a Dutch oven, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 6 portions. Roll each portion into a 32-in. rope. Fold each rope in half creating a upside down V shape. Place 1 bacon strip slightly over the top of strand, and braid around the bacon, layering a second bacon strip halfway. Pinch ends to seal; tuck under. Add to boiling water, one at a time; cook 30 seconds. Remove with a two slotted spoons; drain on paper towels.
  5. Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Bake until golden brown, 12-15 minutes. Brush with melted butter; sprinkle with additional coarse salt, if desired. Remove from pans to wire racks. Insert skewers; serve warm.

Nutrition Facts

1 pretzel: 533 calories, 21g fat (9g saturated fat), 61mg cholesterol, 1699mg sodium, 68g carbohydrate (4g sugars, 3g fiber), 17g protein.

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