Bacon Cream Cheese Pretzel Buns are ideal for breakfast, brunch, or lunch. Made with store bought dough, these savory and cheesy bundles of goodness are irresistible and easy to make.
Hi there friends! As promised last week, I won't be sharing sweets with you today. However, the inspiration for this recipe came from something sweet—cinnamon buns! Like cinnamon Buns, these are made with a sheet of dough that is topped with a simple add-ons, rolled into a log, cut into smaller portions, then baked. The similarity stops there.
Unlike cinnamon buns, these beauties are savory, salty, and cheesy. And best of all, they are pretzel-ized! The crust is soft and chewy while the inside is fluffy and tender. These pretzel buns are coated with everything bagel seasoning and topped with melted cheesy goodness. The inside layers are filled with bacon bits, Parmesan, and Cream Cheese with onion and chives. How does that sound? Pretty dang good if you ask me!!
If all that doesn't get you into the kitchen to whip some up, the fact that they are wicked easy to make will! This is a recipe where you don't have to measure. Eyeballing works just fine, adding as much or little as you like. I use refrigerated pizza dough...the kind that comes in a round cardboard canister. It makes life so much easier than making dough from scratch, especially if I am making it for breakfast or brunch. Who needs to spend the morning waiting for dough to rise?
Unlike cinnamon buns, these beauties are savory, salty, and cheesy. And best of all, they are pretzel-ized! The crust is soft and chewy while the inside is fluffy and tender. These pretzel buns are coated with everything bagel seasoning and topped with melted cheesy goodness. The inside layers are filled with bacon bits, Parmesan, and Cream Cheese with onion and chives. How does that sound? Pretty dang good if you ask me!!
If all that doesn't get you into the kitchen to whip some up, the fact that they are wicked easy to make will! This is a recipe where you don't have to measure. Eyeballing works just fine, adding as much or little as you like. I use refrigerated pizza dough...the kind that comes in a round cardboard canister. It makes life so much easier than making dough from scratch, especially if I am making it for breakfast or brunch. Who needs to spend the morning waiting for dough to rise?
How do I turn pizza dough into pretzel? It's simple! Prior to baking, the uncooked buns are boiled in a water and baking soda solution for 30 seconds. This simple step, coupled with and brushing of beaten egg, gives the dough the flavor, the deep color, and the chew.
When you boil, don't be alarmed if the water becomes a little cloudy. Some of the cream cheese will leak out, but most will remain within the bun.
A piping hot batch of these buns straight out of oven is a thing of beauty. Start your Christmas morning, the day after, or New Year's day with these. Enjoy with a cup of joe, tea, milk, macchiato, whichever drink of your choice. That's what's on my agenda over the holidays!
Before I go, I wish you and yours happy holidays and a very merry Christmas. Enjoy your time with family and friends. I'll see you back here next time!!
Shop online at Amazon for supplies used in this recipe! Any commission made on purchases makes these posts possible and helps support my blogging addiction.
- Everything Bagel Seasoning
- Baking Soda
- Parchment Paper
- Baking Sheets
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BACON Cream Cheese Pretzel BUNS
INGREDIENTS:
5 cups water
1/3 cup baking soda
1 (13.8 ounce) canister refrigerated pizza dough
5 ounces chives and onion cream cheese, room temperature
2 tablespoons grated Parmesan cheese
12 slices cooked bacon, chopped
1 beaten egg
1/3 cup everything bagel seasoning
1/2 cup shredded cheddar cheese
8 toothpicks
INSTRUCTIONS:
Preheat oven to 400 degree F. Prepare a baking sheet with cooking spray or line with parchment paper.
Heat water in a medium saucepan until hot. Add baking soda, stirring to dissolve. Remove from heat while prepping buns.
Stretch pizza dough into rectangle. Spread on an even layer of cream cheese. Sprinkle on Parmesan. Add bacon. Starting on the long side, tightly roll up dough into a log. Pinch the seam tight to close. Using a serrated knife, cut into 8 equal pieces. Weave a toothpick along the seam to secure.
Reheat the water to a gentle boil. Add 4 buns. Boil for 30 seconds, gently turning buns to allow for even cooking. The water will get cloudy. Using a slotted spoon, transfer buns onto wax or parchment paper lined work surface. Repeat boiling the remaining buns. Remove the toothpicks.
Brush buns thoroughly with beaten egg. Sprinkle on or roll buns in everything bagel seasoning, avoiding the base. Place on the parchment paper lined baking sheet. Top with cheddar cheese. Bake for 14 to 18 minutes or until the cheese is melted and the bread is nicely browned. Serve.
Makes 8 buns.
Makes 8 buns.
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