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Smoked Bacon & Cheddar Burgers on Homemade Pretzel Buns

Smoked bacon and cheddar burgers on homemade pretzel buns combine rich, savory flavors with a hearty, from-scratch approach. Soft, chewy pretzel buns are baked until golden brown and finished with a light sprinkle of salt, creating the perfect base for juicy burgers.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Rise time 2 hours
Total Time 3 hours 45 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Pretzel Buns
  • 420 g (3½ cups) all-purpose or bread flour
  • 50 g (¼ cup) granulated sugar
  • 1 packet (2¼ tsp) active dry yeast
  • 120 ml (½ cup) warm milk 110℉
  • 3 large eggs room temperature
  • ½ cup (1 stick) unsalted butter softened & cubed
  • 6 g (1 tsp) salt
  • 8 cups water
  • 120 g (½ cup) baking soda
  • 1 large egg + 1 tbsp water for egg wash
  • coarse pretzel salt or sea salt
The Burgers
  • 2 lbs ground beef 80/20 blend
  • 6 slices thick-cut bacon chopped
  • 1 cup sharp cheddar cheese cut into ¼ inch cubes
  • KInder's Cowboy Butter Seasoning to taste

Equipment

  • stand mixer with dough hook
  • Large mixing bowl
  • Baking Sheet
  • Parchment paper
  • Large pot
  • Slotted spoon or spatula
  • Pastry brush
  • knife or bread lame
  • pellet grill
  • Meat thermometer

Method
 

  1. In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
    Add the eggs and flour, mixing on low until a shaggy dough forms. Add the salt, then begin adding the softened butter one cube at a time, allowing each piece to fully incorporate before adding the next.
    Knead on medium speed for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  2. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 1 ½ to 2 hours, or until doubled in size.
  3. Punch down the dough and turn it onto a lightly floured surface. Divide into 8–10 equal portions (about 90–100g each).
    Roll each piece into a smooth ball, creating tension on the surface. Place onto a parchment-lined baking sheet, cover, and let rest for 30 minutes.
  4. Preheat your oven to 400°F.
    Bring 8 cups of water to a boil in a large pot, then carefully add the baking soda (it will foam up).
    Drop 2–3 buns at a time into the boiling water and poach for 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.
  5. Brush each bun with egg wash and sprinkle with coarse salt. Score the tops with a shallow “X” or two slashes.
    Bake for 15–18 minutes, until deep golden brown.
    For a softer finish, brush with melted butter immediately after baking. Let cool for at least 20 minutes before slicing.
  6. In a large bowl, combine the ground beef, minced bacon, and cheddar cubes.
    Gently fold everything together until just combined, being careful not to overmix.
    Divide into 4–6 patties and press firmly so the bacon and cheese are sealed inside. Create a slight indent in the center of each patty.
    Season both sides generously with Kinder’s Cowboy Butter Seasoning.
    Optional: Refrigerate the patties for 20–30 minutes to help them hold their shape.
  7. Preheat your pellet smoker to 225°F.
    Place the patties directly on the grates and smoke for 45–60 minutes, or until they reach an internal temperature of 135–140°F.
    This step allows the bacon to render slowly into the beef while building a deep, smoky flavor.
  8. Increase the smoker temperature to 400–450°F.
    Sear the burgers for 2–3 minutes per side until a crust forms and the internal temperature reaches 160°F.
  9. Let the burgers rest for 5 minutes before assembling.
    Slice the pretzel buns and place each burger inside. Serve warm while the cheese is still melted and the buns are soft and slightly chewy.