These pretzels bake up soft and chewy, combining the best attributes of freshly baked bread with the flavors of a bacon-and-chive-topped baked potato. Make them ahead and warm briefly in the oven just before serving.

Bacon Baked Potato Pretzels
Start to finish: 2 hours
(1 hour active)

Makes 15 pretzels

1 large potato
4 ounces bacon (4 to 5 slices)
1 cup very warm tap water, divided
1 tablespoon active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese

Use a fork to pierce the potato in several places. Microwave according to your appliance’s directions until cooked through. Let cool, then peel the potato and place the flesh in a bowl. Mash well, then set aside.
In a medium skillet over medium-high, cook the bacon until crispy. Reserve the fat in the skillet. Drain the bacon on paper towels, then chop or crumble into 1/4 inch pieces. Set aside.

In a large bowl, combine 1/2 cup of the water, the yeast and sugar. Let sit until bubbly.
Use an electric mixer on low to mix in the flour, salt, remaining water, mashed potato and reserved bacon grease. When the dough comes together, add the chives and bacon. Mix on low for 5 minutes.
The dough should be soft and sticky, but pull away from the sides of the bowl. Transfer the dough to a lightly greased bowl and let it rest, covered, until doubled.
On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Use a knife or pizza wheel to cut the dough into 15 strips. Use your hands to roll the strips into snakes.
Coat a baking sheet with cooking spray. One at a time, arrange the snakes on the baking sheet, looping them into a pretzel shape. Cover loosely with a kitchen towel, then let rise until puffy, about 20 minutes.
Heat the oven to 375º.
Sprinkle the tops of the pretzels with the Parmesan cheese. Bake for 10 to 15 minutes, or until golden brown. Serve warm or at room temperature. Store any leftovers in an airtight container.