Bacon and Cheese Stuffed Pretzel Buns #BreadBakers

Bacon and Cheese Stuffed Pretzel Buns - Triple Chocolate Kitchen

You guys…

I think this is seriously one of my favorite recipes of all time!

The May theme for Bread Bakes is “Stuffed,” and when it was announced, I scoured Pinterest for ideas. Then, I remembered, I already had an awesome stuffed bread recipe pinned – Cheddar Bacon Stuffed Pretzel Buns from Yammies Noshery.

It’s been on my Pinterest board for the longest time. I’ve just been chickening out on making them. Jess is the bread baker in this family…usually. Yeast breads scare me a little! So, I kept putting off testing this recipe.

But we have success! Sweet, sweet success. Actually, savory success in this case!

stuffed pretzel buns

If you usually don’t bake yeast breads, don’t worry! This is a pretty forgiving recipe. I made a perfect batch for the Mayweather – Pacquiao and everyone at our little party loved them. A few tips:

  • Don’t be afraid to really stuff them. The dough will rise a lot in the oven, so add so much filling that they are nearly overflowing.
  • Be careful when you cut the cross in the top, that you don’t cut so deep you hit filling. The cheese will ooze out everywhere.
  • You can use other fillings – pizza sauce, cheese, and pepperoni would be delicious, or try ham and Swiss cheese for a completely different variation.

Instead of using dried herbs for the butter that tops these buns off, I used the Italian Herb Paste made by Gourmet Garden.


They sent me a bunch of their herb pastes and other goodies to review for an upcoming event we’re part of – Hot Summer Eats! It’s coming in June, and you aren’t going to want to miss it if you are a fan of summertime recipes. Stay tuned!

Without further ado, here’s the recipe:

Bacon and Cheese Stuffed Pretzel Buns

Yield: 12 - 15 buns

These stuffed pretzel buns will have your friends and family begging for another batch.


    For the Buns:
  • 2 cups milk
  • 1 1/2 tablespoons (2 packets) active dry yeast
  • 6 tablespoons brown sugar
  • 4 tablespoons butter, melted
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons fine salt
  • 1/3 cup baking soda
  • 2 cups warm water
  • For the Filling:
  • 3/4 cup cooked and chopped bacon pieces
  • 1 1/2 - 2 cups shredded sharp cheddar cheese
  • For the Topping:
  • 5 Tablespoons butter, melted
  • 1 Tablespoon dried Italian seasoning or Italian herb paste
  • 1/2 teaspoon garlic powder
  • Coarse salt


  1. Warm the milk to about 110 degrees in the microwave or on the stovetop. The milk should be warm to the touch, but not so warn that you can't comfortably have a finger in it. If the milk gets too hot, allow to cool slightly before moving on to the next step.
  2. Add the yeast and allow to sit for 3-5 minutes.
  3. Add the sugar, salt, and butter for the buns for the yeast mixture and stir gently to combine.
  4. Add flour a little at a time, mixing to combine. Get in there with your hands and knead to make sure the flour is fully combined.
  5. Knead the dough for about ten minutes, then cover with a damp cloth.
  6. Allow the dough to rise for about 1 hour in a warm place. The dough should double in size.
  7. Punch down the dough and divide into 12 - 15 small balls.
  8. Create flat disks from the balls and add some of the mixture to the middle. Pinch to close and form a ball.
  9. Combine the water and baking soda in a bowl and dunk each bun.
  10. Place bun on a greased or parchment-lined baking sheet. Cut two slits in a cross shape on the top of each bun.
  11. Bake for 15-20 minutes until golden brown.
  12. Combine all topping ingredients (except salt) and brush on top of each bun. Sprinkle with salt and serve immediately, while warm.


Try other fillings, like slices of ham and Swiss cheese or pizza sauce, cheese, and pepperoni.

Big thanks to Jenni of Pastry Chef Online for hosting Bread Bakers this month!


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Here are all of the awesome blogs playing along this month:

Sweet Breads

Savory Breads

Do you have a favorite stuffed bread recipe?

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

24 thoughts on “Bacon and Cheese Stuffed Pretzel Buns #BreadBakers

  1. Man, those look good. That’s just everything that is delicious (like cheese and salt and bread, and BACON…) No wonder they were a hit!! I would try them, although I haven’t had a lot of luck with yeast. Glad that you mentioned I should try anyway:)

    • They really weren’t bad. I’m usually not lucky with yeast breads either – that’s more of my sister’s domain. But they turned out great and were not hard at all!

  2. I am not a boxing fan, but I’d have happily come to your party just to eat these little guys. So cheesy and good! I like the herb topping too–nice!

  3. Bacon and cheese in a bun sounds ideal to me! I can’t believe you waited so long to make these! I often do that with a pinned recipe and then, when I finally make it, I am sad for all the missed days I could have been eating it. That will not happen with this one.

  4. Pingback: Sour Cream Chicken

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