Bacon Salt Pretzels with Maple-Dijon Dipping Sauce

Ingredients

For the pretzels:
1/4 cup mayonnaise
1/4 cup dijon mustard
3 tbsp maple syrup
1/2 tsp apple cider vinegar

Directions

For the pretzels:

1. Cook another 2 pieces of bacon whole, this time leaving them slightly less done — they shouldn’t be crispy. Drain these pieces of bacon on paper towels, patting off excess grease. Dice them finely. Put them in a small dish and refrigerate them. These bits are to go on top of the pretzels. Again, reserve the fat from the pan.
2. Pour the milk into a mixing bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes.
3. Add 2 tablespoons of melted bacon fat and the bacon pieces you made in Step 1. Stir to mix well.
4. Add the remaining 2 1/2 cups flour and the fine salt; mix well to make a sticky dough.
5. Lightly grease a bowl (I used bacon fat, of course). Shape the dough into a ball. Roll it around in the bowl to coat it in grease. Turn it over so it is crease side down, and then cover the bowl with a lightly moistened tea towel. Set it aside in a warm place to rise for an hour or so, till the dough has doubled in size.
6. When the dough is almost done rising, preheat the oven to 450°F. Grease a large baking sheet (you might need two).
7. Divide the dough into 6 pieces. Carefully roll and stretch each piece with the palms of your hands into a long, thin rope. Form each rope into a pretzel shape.
8. Sprinkle liberally with coarse Bacon Salt and the bacon bits you made in Step 2.
9. Bake until golden, 10-12 minutes.
10. When the pretzels are done baking, brush or drizzle them with melted bacon fat, being careful not to dislodge the bacon bits. Let them drain on a wire rack. Serve warm with dipping sauce.

For the dipping sauce:

1. Whisk together the mayonnaise, mustard, maple syrup, and vinegar until they are smooth and evenly mixed. Cover and refrigerate.