# What You'll Need:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet instant yeast (about 2 1/4 teaspoons)
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm water (approximately 110°F)
06 - 2 tablespoons unsalted butter, melted
→ Filling
07 - 8 slices bacon, cooked until crisp and chopped
08 - 3/4 cup dill pickles, finely chopped
09 - 1 to 2 jalapeños, deseeded and finely diced
10 - 1/2 teaspoon crushed red pepper flakes
→ Pretzel Bath
11 - 8 cups water
12 - 1/3 cup baking soda
→ Topping
13 - 1 egg, beaten
14 - Coarse salt, for sprinkling
# How to Make It:
01 - In a large bowl, combine warm water, granulated sugar, and instant yeast. Let the mixture stand for 5 minutes until it becomes foamy.
02 - Add melted unsalted butter, salt, and all-purpose flour to the yeast mixture. Mix until a soft dough forms, then knead on a floured surface for 5 to 7 minutes until smooth and elastic.
03 - Transfer the dough to a greased bowl. Cover and allow it to rise in a warm area for 1 hour, or until doubled in size.
04 - Preheat oven to 425°F and line two baking sheets with parchment paper.
05 - Divide the risen dough into 12 equal pieces. Roll each piece into a 12-inch rope on a lightly floured work surface.
06 - Flatten each rope slightly; evenly distribute chopped bacon, pickles, jalapeños, and red pepper flakes over the surface. Fold the dough over to enclose the filling and pinch to seal. Gently twist each rope.
07 - In a large pot, bring 8 cups of water and baking soda to a boil. Reduce to a simmer.
08 - In batches, carefully dip each pretzel twist into the baking soda bath for 30 seconds. Remove with a slotted spoon and set on prepared baking sheets.
09 - Brush each twist with beaten egg and sprinkle with coarse salt.
10 - Bake pretzel twists for 15 to 18 minutes, or until they are deep golden brown. Allow to cool slightly prior to serving.
