Pretzel bacon grilled cheese with honey mustard recipe
If you fancy adding a little extra sweetness and saltiness to your grilled cheese sandwich, the bacon and honey mustard add a great kick. And by swapping slices of bread for pretzels, it looks even more interesting.
Ingredients
- 0 instant or active dry yeast
- 1 tbsp olive oil
- 240 ml warm milk
- 180 ml warm water
- 1 tsp salt
- 476 g unbleached all-purpose flour, divided
- 115 g bacon, cooked and chopped
- 0 instant or active dry yeast
- 1 tbsp olive oil
- 8.4 fl oz warm milk
- 6.3 fl oz warm water
- 1 tsp salt
- 16.8 oz unbleached all-purpose flour, divided
- 4.1 oz bacon, cooked and chopped
- 0 instant or active dry yeast
- 1 tbsp olive oil
- 1 cup warm milk
- 0.8 cup warm water
- 1 tsp salt
- 3.75 cups unbleached all-purpose flour, divided
- 4.1 oz bacon, cooked and chopped
- 60 ml mayonnaise
- 2 tbsp honey, warmed
- 2 tbsp mustard
- 1 tsp horseradish (optional)
- 2.1 fl oz mayonnaise
- 2 tbsp honey, warmed
- 2 tbsp mustard
- 1 tsp horseradish (optional)
- 0.3 cup mayonnaise
- 2 tbsp honey, warmed
- 2 tbsp mustard
- 1 tsp horseradish (optional)
- 1.4 l water
- 1 tsp sugar
- 2 tbsp baking soda
- 2.5 pints water
- 1 tsp sugar
- 2 tbsp baking soda
- 5.9 cups water
- 1 tsp sugar
- 2 tbsp baking soda
- 12 thick slices sharp white cheddar or smoked cheddar cheese
- 12 bacon strips, cooked
- 12 thick slices sharp white cheddar or smoked cheddar cheese
- 12 bacon strips, cooked
- 12 thick slices sharp white cheddar or smoked cheddar cheese
- 12 bacon strips, cooked
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
1) In a large bowl, combine the yeast, oil, milk, and water.
2) Add the salt and 2 cups of flour. Fold in the chopped bacon and gradually add in the remaining flour until a soft dough is formed. You may not need all the flour.
3) Knead for 3–4 minutes and transfer to a greased bowl.
4) Cover the dough with plastic wrap that has also been greased. Let the dough rise until it doubles in size, about 1 hour.
5) In a small bowl, whisk the mayonnaise, honey, mustard, and horseradish until smooth and then set aside.
6) When the dough has doubled in size, divide it into 6 even pieces. Using 1 section at a time, roll into a long strand and knot into a tight pretzel shape. Lay the pretzels on lightly greased parchment paper or a lightly floured countertop. Let rest, covered with a towel, for 15–20 minutes.
7) While the dough rests, preheat the oven to 425°F/ 218°C. Bring the water, sugar, and baking soda to a boil in a wide pot. When the water is hot, boil 1 pretzel at a time for 45–60 seconds on each side. With a slotted spoon, remove the dough from the boiling water, holding the pretzel in the slotted spoon for a few seconds so the extra water drips off. Place the boiled pretzels on parchment-lined baking sheets.
8) Bake for 15–17 minutes until a deep, golden brown. Let them cool for a few minutes and cut them in half to create a top and a bottom slice.
9) Preheat a buttered griddle or skillet to medium heat. Spread the mustard mixture on the cut side of 1 of the slices, and then layer 1 slice of cheese, 2 strips of bacon, and 1 more slice of cheese on top. Spread mustard on the cut side of the other slice and place it on top of the sandwich. Cook both sides on the griddle until they are crispy and the cheese is melted. Serve immediately.
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