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
- 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.