step 1
Make pretzel buns: add Bacon (5 oz) to the Pretzel Dough (1.3 lb). Cover with a plastic wrap or a towel and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
step 2
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 4 pieces. Take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
step 3
Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
step 4
Place the ball on the prepared baking sheet pinched seam side down, with at least 1 inch between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise and double.
step 5
Preheat oven to 425 degrees F (220 degrees C) and place oven rack in the middle position.
step 6
In a large saucepan, bring Water (8 cups) to a low boil. Remove from heat and slowly add the Baking Soda (4 Tbsp), place back on heat and lower to a simmer.
step 7
Place 2 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
step 8
Using a pastry brush, brush each roll with the Eggland's Best Classic Egg (1), making sure to coat all sides completely and then prinkle each roll with a little Pretzel Salt (to taste).
step 9
Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll.
step 10
Bake the rolls in the preheated oven for 15-20 minutes.
step 11
Make bacon jam by bringing Olive Oil (2 Tbsp) over medium heat and adding Garlic (1 clove), Salt (1 Tbsp), Yellow Onion (1/2), Jalapeño Peppers (3), and Tequila (2 fl oz).
step 12
Lower heat to medium low and saute until onions are translucent and garlic is fragrant.
step 13
Add Cooked Bacon (8 oz) and Maple Flavored Butter (4 Tbsp), stir and cover. Simmer for 5 minutes until slightly thickened, stirring, and turn heat off.
step 14
Combine Ground Chuck (1 lb), Mayonnaise (2 Tbsp) and Worcestershire Sauce (1 Tbsp), sprinkle with Salt (to taste) and Ground Black Pepper (to taste). Form into 4 burgers.
step 15
Grill or pan fry to desired doneness, add Fontina Cheese (to taste) and leave over heat until it melts; remove.
step 16
Build burger by adding roughly chopped Italian Flat-Leaf Parsley (to taste) and a Tomato (1) slice on a the bottom of a sliced pretzel bun, add burger, and top with bacon jam and pretzel bun top.
