Bacon Pretzel Fury

Directions

1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
2. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 425°. In a Dutch oven, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 6 portions. Roll each portion into a 32-in. rope. Fold each rope in half, creating a upside-down V shape. Place 1 bacon strip over the top of each V; braid dough around the bacon, layering in a second bacon strip halfway. Pinch ends to seal; tuck under. Add to boiling water, 1 at a time; cook 30 seconds. Remove with 2 slotted spoons; drain on paper towels.
5. Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Bake until golden brown, 12-15 minutes. Brush with melted butter; sprinkle with additional coarse salt if desired. Remove from pans to wire racks. Insert skewers; serve warm.