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Ingredients
Bacon Jam
- 1 ¼ lbs sliced bacon cut crosswise into 1-inch pieces
- 2 medium yellow onions diced small
- 3 garlic cloves smashed and peeled
- ½ cup cider vinegar
- ½ cup packed dark-brown sugar
- ¼ cup pure maple syrup
- ¾ cup brewed coffee
Pretzel Balls
- 1 cup warm water (about 98 degrees F)
- 1 package active dry yeast
- 2 ¾ cups all purpose flour sifted
- 2 tablespoons butter softened
- ½ teaspoon salt
- 1 tablespoon sugar
- 4 cups water
- 5 teaspoons baking soda
- 1 egg for egg wash
- kosher salt
Ingredients
Bacon Jam
Pretzel Balls
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Instructions
Bacon Jam
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 7 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Pretzel Balls
- In a large mixing bowl, combine warm water and yeast. When the yeast dissolves/activates, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.
- Preheat oven to 500 degrees F.
- In a large non-aluminum dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil until they float. Return the pretzels the sheet pan and brush with an egg wash then sprinkle with kosher salt. Bake until browned, about 12 minutes.
