It's Just Nice

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Who needs a detox… Make some Bacon jam and brie filled pretzel rolls!

Who needs a detox? I mean, January is depressing enough without the hassle of denying yourself some of life’s little luxuries, like tasty food! I am an anti-detoxer and I reckon that these little bad boys are a reason to join me whole heartedly in this! I don’t think anything can quite warm those dark nights like these little pretzel filled rolls. I mean, Brie = good, Bacon jam = good and Pretzels = GOOOOOD!  They are essentially made up of the most tasty things ever!


I think it’s time that you cave and give yourself a little break – I can guarantee these delights are worth it, and so tasty that they are going to fill that festive void! Also, a key argument to give in is that if I was able to make them, so will you. The process can be a bit time consuming but the results are totally worth it, and taking these round to friends always provides an amazing response. They are a little bit of a show stopper!


This recipe had been adapted from Confessions of a foodie bride and Smells like home who makes them with cheddar!

Ingredients to make 12

  • 1 package dry active yeast
  • 230ml warm water (1 cup)
  •  warm milk (1 1/3 cups)
  • 2 tsp oil (I used olive)
  • 1 1/3 tsp salt
  • 640g – 770g all-purpose flour (5 – 6 cups)
  • 8 oz wheel of brie, cut into ~1/2-inch x 1-inch blocks (you need 12)
  • small jar of bacon jam (This is our very own Meg’s version – its life changing!)
  • 6 cups water (6 cups)
  • 3 tbsp baking soda
  • 2 tsp sugar
  • Coarse salt to sprinkle over the top



1. Place the warm water in a large bowl and sprinkle the yeast over top. Let it sit for 10 minutes.

2. Add the warm milk, oil, salt, and about 500g of the flour and mix with a wooden spoon until mixed.

3. Add the remaining flour, 65g at a time at first, until the mixture forms a dough that is nice and soft (you may not need to use all of the flour).

4. Place the dough on a lightly floured work surface and knead it with your hands for 3-4 minutes, until it is smooth and just slightly tacky.


5. Roll into a ball and place in a clean, lightly oiled bowl. Cover the bowl tightly with food wrap (cling film) and let the dough rise in a warm spot for about 2 hours until doubled in size.



6. Once the dough have proved preheat your oven to 220. Now line 2 baking trays with baking paper and lightly grease them with oil.

7. Take your dough out of the bowl and divide them into 12 pieces. I used a scale to do this to make sure they where all the same size – basically place your dough on the scales and divide by 12. Then make 12 little balls, one at a time, checking that they all weight what they should.

8. Once ready flatten each dough ball into a disc and top with a chunk of brie and a small teaspoon of bacon jam. Then bring the edges of the dough up to the top of the pile and and crimp/pinch to seal. On the work surface, gently roll each piece into a ball.



9. Keep all of your dough balls under some food wrap before you assemble them and again when they are ready – this stops them from dying out. Let them rest for 15-20 minutes once they are filled.

10. While the dough rests bring the remaining water, sugar, and baking soda to a simmer in a large sauce pan over medium-high heat.

11. Now the fun starts! Gently lower 2 or 3 pieces of dough into the boiling water (a slotted spoon and a roll of kitchen roll played a big part in this) and boil the balls for about 45 seconds on each side.


12. Once ready, place the pieces onto the parchment paper. The dough will look a bit rubbish and bubbly but don’t worry – it works itself out in the oven!

13. Now use a sharp knife to score 2-3 little slits into the top of each roll, taking care to not cut too deeply so you avoid any cheesy goodness escaping. Sprinkle the tops of the rolls with some salt.


14. Bake in the oven for about 20-25 minutes, rotating the pans halfway through, until dark golden brown.


Eat them hot straight from the oven or store them in the fridge and enjoy them whenever you want! It’s worth noting that these do reheat straight from the fridge on about 200 for 4-5 minutes.

Job done!



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This entry was posted on January 4, 2014 by in Food and tagged , , , , , , , .

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