There are some snacks that just hit different. And then there are snacks that create a genuine moment. These Bacon Cheddar Stuffed Pretzel Rolls with a colossal cheese pull? They’re definitely in the “moment-making” category. Imagine warm, soft pretzel dough encasing a molten core of savory bacon and sharp cheddar, all crowned with a perfect salty crust. Every bite is an experience, delivering that satisfying stretch of cheese that’ll have everyone reaching for more. They’re surprisingly simple to make and are guaranteed to be the star of your next gathering.

Why I Love This Recipe

This recipe is a true game-changer for so many reasons:

• The Cheese Pull is Real: Seriously, the “colossal cheese pull” isn’t an exaggeration. It’s gloriously gooey and Instagram-worthy.
• Flavor Powerhouse: The salty, chewy pretzel exterior perfectly complements the rich, smoky bacon and sharp, creamy cheddar inside. It’s a flavor explosion.
• Surprisingly Easy: Don’t be intimidated by “pretzel” in the name! Using refrigerated pizza dough makes this recipe incredibly approachable for home cooks of all levels.
• Crowd-Pleaser: These disappear fast. They’re perfect for game days, parties, or just a fun weekend snack.
• Versatile Dipping: While amazing on their own, they’re also fantastic with various dips.

Ingredients

Here’s what you’ll need to create these irresistible pretzel rolls:

• 1 package of refrigerated pizza dough (the kind in a can works great!)
• 1 cup of shredded cheddar cheese
• 6 slices of bacon, cooked until crispy and crumbled
• 1/4 cup of baking soda
• 2 cups of hot water
• 1 egg, beaten
• Coarse salt, for topping (pretzel salt if you can find it!)

Swaps and Notes

• Pizza Dough: While refrigerated pizza dough is a fantastic shortcut, you can absolutely use homemade pizza dough if you prefer. Just ensure it’s at room temperature and pliable.
• Cheddar Cheese: Sharp cheddar gives the best flavor, but mild or medium cheddar will work too. Feel free to mix in other cheeses like Monterey Jack, a Mexican blend, or even a bit of mozzarella for extra stretch.
• Bacon: Cook your bacon until it’s nice and crispy for the best texture contrast. Pre-cooked bacon bits can be used in a pinch, but fresh-cooked bacon yields superior flavor.
• Baking Soda Bath: This step is crucial for that classic pretzel flavor and golden-brown crust. Don’t skip it! Ensure the baking soda is fully dissolved in the hot water.
• Egg Wash: The egg wash helps the salt stick and gives the rolls a beautiful shine.
• Coarse Salt: This is essential for the pretzel experience! Don’t use fine table salt; it will just dissolve. Pretzel salt or coarse sea salt works best.

Steps for the Recipe

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this is essential to prevent sticking.
2. Roll and Cut Dough: On a lightly floured surface, roll out your refrigerated pizza dough. It doesn’t need to be perfectly thin, about 1/4-inch thick is good. Cut the dough into 6 equal squares. A pizza cutter works great for this!
3. Prepare the Filling: In a medium bowl, combine the shredded cheddar cheese and the crumbled, cooked bacon. Mix them together well.
4. Stuff the Rolls: Place a generous spoonful of the bacon and cheese mixture in the center of each dough square. Carefully fold the edges of the dough over the filling, pinching them together tightly to seal the filling inside. Try to make them as round as possible, like little dough balls.
5. The Pretzel Bath: In a small, shallow bowl (or a wide dish), mix together the baking soda and 2 cups of hot water until the baking soda is completely dissolved. This is your pretzel bath!
6. Dip and Place: Carefully dip each stuffed pretzel roll into the baking soda mixture, ensuring all sides are coated. Don’t soak them for too long, just a quick dip. Place the dipped rolls onto your prepared baking sheet, leaving some space between them.
7. Egg Wash and Salt: In another small bowl, whisk the egg. Brush the tops and sides of each roll with the beaten egg. This helps achieve that beautiful golden-brown color and helps the salt adhere. Immediately sprinkle generously with coarse salt.
8. Bake: Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown, puffed up, and the cheese inside is gloriously melted and bubbly.
9. Serve and Enjoy: Remove from the oven and let them cool for just a minute or two. Serve warm and get ready for that amazing, colossal cheese pull!

Tips for Success

• Don’t Overfill: While it’s tempting to cram in as much cheese and bacon as possible, overfilling can make it hard to seal the rolls properly, leading to cheesy explosions (fun, but messy!).
• Seal Tightly: Pinch those seams really well! A good seal ensures the cheese stays inside and creates that impressive pull.
• Hot Water for Bath: Using hot water helps the baking soda dissolve quickly and efficiently.
• Parchment Paper is a Must: Do not skip the parchment paper. The baking soda bath makes the dough sticky, and without it, your rolls will fuse to the baking sheet.

Serving Suggestions and Pairings

These Bacon Cheddar Stuffed Pretzel Rolls are fantastic on their own, but here are some ideas to elevate your experience:

• Dipping Sauces: A side of honey mustard, ranch dressing, or even a classic nacho cheese dip (this Crockpot Nacho Dip is always a winner!) would be amazing.
• As an Appetizer: They’re perfect for any party spread. Consider pairing them with other cheesy delights like my Easy Cheesy Chicken Sliders or some delicious Totchos.
• Game Day Food: Alongside a big bowl of chili or some spicy wings, these are ultimate game day grub.
• Beer Pairing: A cold lager or a malty amber ale complements the salty, savory flavors perfectly.
• Drink Pairing: For non-alcoholic options, try a classic lemonade or even a sparkling apple cider.

Storage and Leftover Tips

These pretzel rolls are definitely at their best when served warm and fresh.

• Storage: If you happen to have any leftovers, store them in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2-3 days.
• Reheating: To reheat, pop them in a toaster oven or a regular oven at 350°F (175°C) for 5-10 minutes, or until warmed through and the cheese is melty again. Microwaving isn’t recommended as it can make them tough.

More Recipes You Will Love

If you loved the cheesy, savory goodness of these pretzel rolls, you’ll definitely want to check out these other crowd-pleasing recipes from Chefmaniac:

• If you’re a fan of cheesy dips, you absolutely need to try my recipe for Beer Cheese Dip.
• Looking for another creative way to enjoy cheesy goodness? Don’t miss How I Turned a Classic Sandwich Into the Ultimate Cheesy Hot Dip.

Final Thoughts

These Bacon Cheddar Stuffed Pretzel Rolls with their colossal cheese pull are more than just a snack; they’re an experience waiting to happen. Easy to make, incredibly satisfying, and guaranteed to impress, they’re perfect for any occasion where delicious, comforting food is called for. Give them a try, and prepare to be amazed by that glorious stretch of cheese!

Did you make these and get a truly colossal cheese pull? Share your photos and tag Chefmaniac! We love seeing your creations. And for more delicious recipes and kitchen hacks, be sure to follow us on all our social channels!