Carbohydrates | 49.2 g |
Energy | 389.9 kcal |
Fats | 15.4 g |
Fiber | 2.8 g |
Protein | 13.2 g |
Saturated Fats | 6.2 g |
Sodium | 468.4 mg |
Sugars | 8.4 g |
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Total
196 -
difficulty
Challenging
Mac Pretzel Bites
Utensils
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can
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Measuring cup
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Spoon
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Whisk
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Oven
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Measuring Spoons
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Bowl
Ingredients
Portions: 8
- 1 Cup Warm Water
- 1 Pack Yeast
- 1/4 Cup Granulated Sugar (plus 1 teaspoon)
- 1/2 Teaspoon Salt
- 2 1/2 Cups All-Purpose Flour
- 2 Tablespoons Vegetable Oil
- 1/2 Cup Baking Soda
- 1 large Egg (beaten)
- 2 Tablespoons Coarse Sea Salt
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 1/2 Cup CARNATION® Full Cream Evaporated Milk
- 1/4 Cup Water
- 1 Cube MAGGI® Onion and Garlic Cube
- 1/2 Cup Cheddar Cheese (grated)
- 1/4 Cup Mozzarella cheese (shredded)
- 2 Cups Cooked Macaroni
- 1/2 Cup Cooked Bacon (diced)

Instructions
Pretzel Dough:
- 1.In a measuring cup, combine 1 cup water, yeast and 1 teaspoon of sugar. Let sit for 5 minutes.
- 2.In a large mixing bowl, combine 2½ cups flour, ¼ cup sugar and ½ teaspoon salt. Set aside.
- 3.Create a well in the center of the flour mixture. Pour water mixture and 1 tablespoon of oil into the well and knead the dough until it becomes a smooth ball of dough.
- 4.If the dough is dry, add some additional water 2 tablespoons at a time until it comes together.
- 5.Grease a bowl with remaining 1 tablespoon of oil, place dough into this bowl and cover with a damp cloth. Let the dough rest in a warm area, until it has doubled in size. Set aside.
Mac & Cheese Filling:
- 6.In a medium heavy bottomed pot, heat 2 tablespoons of butter until melted. Add 2 tablespoons flour to create a roux and cook for 1 minute.
- 7.Combine CARNATION® Full Cream Evaporated Milk and ¼ cup water, pour this liquid slowly into the roux to create a smooth sauce
- 8.Add MAGGI® Onion and Garlic Cube, ½ cup Cheddar cheese,
- 9.¼ cup Mozzarella cheese, 2 cups Cooked macaroni and ½ cup Cooked bacon stirring until it becomes a thick and creamy filling. Set aside and allow to cool.
Assembly:
- 10.Preheat oven to 425˚F (220˚C) and line a sheet tray with parchment paper. Set aside.
- 11.In a large pot gently bring ½ cup baking soda and 12 cups of water to a simmer.
- 12.Once the dough has doubled in size, lightly flour your countertop and roll out the dough to ¼ of an inch thick.
- 13.Cut the dough into twelve, 1½ inch squares. In the center of each square, place ½ tbsp. of filling. Bring the ends of the dough to the center and pinch to seal. (If you are experiencing difficulty stuffing the dough, use a smaller amount of filling).
- 14.Place each stuffed dough ball onto the sheet tray. Repeat sealing method for each square until all are stuffed.
- 15.Gently drop filled dough into the baking soda water and cook for 30-35 seconds.
- 16.With a slotted spoon, quickly remove from water and place, sealed side down onto the parchment paper lined sheet tray 2 inches apart.
- 17.Brush each lightly with egg and sprinkle a bit of coarse sea salt to taste.
- 18.Bake for 10-12 minutes or until they are golden brown in colour.
- 19.Remove from the oven and serve immediately.
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