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Bacon Breakfast PretzelIt’s National Pretzel Day and there’s no yeast in the pantry. Did some substitutions and adapted quite a few recipes.

I used yogurt – it has yeast, right? I’m not up-to-date on all the different types of yeast and what their different chemical reactions are, but it’s still yeast. I didn’t have whole wheat or all-purpose flour and used self-rising instead.

To me these are more like a pretzel biscuit. But it has bacon and salt on it, so who cares? I cut one into tasting pieces and my 11 year old took them all while I wasn’t looking. She likes them better than Annies.

For immediate consumption, I made a quick dipping sauce of Dijon mustard and chili aprioct jam. Tomorrow we’ll make egg sandwiches out of the leftovers, if there are any.


  • 1/4 c baking soda
  • 3 c water
  • 1 ½ c self-rising flour
  • ¾ c non-fat Greek yogurt
  • ¼ c milk
  • ¼ c honey (local of course!)
  • 2 tbs kosher or coarse sea salt for topping
  • 2 tbs crumbled, crisp bacon

bacon breakfast pretzel ready for bakingDirections:

  • Preheat oven to 400°.
  • Lightly grease cookie sheet.
  • In large sauté pan, or non-aluminum stock pot, dissolve baking soda in water.
  • Bring water to boil and remove from heat.
  • Sift flour into large bowl.
  • In small bowl, mix milk, yogurt and honey.
  • Stir milk mixture into flour and mix until dough pulls together.
  • Turn dough out onto lightly floured surface.
  • Knead briefly to form firm dough.
  • Divide dough into 12 equal pieces.
  • Roll each piece into a cylinder about 12″ long.
  • Form into classic pretzel shape pinching ends to seal.
  • Dip pretzels in baking soda solution (in saute pan) and then place on prepared cookie sheet.
  • Sprinkle pretzels with bacon and salt; press down slightly.
  • Bake in preheated oven until golden brown, 8-10 minutes.

Serving suggestion: Serve with your favorite dipping sauces; use leftovers for an egg breakfast sandwich.