Pretzel BLTs

Ingredients

• 120 ml (1/2 cup)mayonnaise
• 1/2 mediumlemon, zested and juiced
• 5 ml (1 teaspoon)roasted garlic paste
• 5 ml (1 teaspoon)fresh tarragon, minced
• 8 stripsbacon
• 4pretzel hamburger buns, split
• 1 headgreen leaf lettuce
• 8 slicestomato

Instructions

1. 1

   Mix the mayonnaise

   In a large bowl, whisk together the mayonnaise, lemon zest and juice, roasted garlic paste and minced tarragon. Cover and refrigerate until you are ready to assemble the sandwiches.

2. 2

   Bake the bacon

   Heat the oven to 177°C (350°F). Arrange the bacon on a baking sheet lined with parchment and bake for 7–9 minutes, until crisp.

3. 3

   Assemble the BLTs

   Spread an even layer of mayonnaise on the cut sides of each pretzel bun. Place 2 strips of bacon, 2 pieces of lettuce and 2 tomato slices on each bottom half, then replace the tops.

What is a pretzel BLT?

A BLT is a bacon, lettuce and tomato sandwich, and this version swaps the usual bread for pretzel buns. Pretzel bread brings a chewy bite and a savoury crust that stand up well to the juicy tomato and crisp bacon.

Flavoured mayonnaise gives the familiar combination an extra layer of flavour. Lemon and roasted garlic add brightness and savouriness, while tarragon brings a gentle herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 552 calories, 15g protein, 52g carbs, 32g fat.

The buns supply most of the carbohydrate, while mayonnaise and bacon contribute much of the fat. Bacon and mayonnaise also provide some protein, with the bacon carrying a notable share of the sandwich’s protein. Add a side salad or extra vegetables for a fresh contrast without adding another bun.

Make the flavoured mayonnaise

Citrus: Zest the lemon before juicing it, so both go into the sauce. Whisk the zest and juice thoroughly with the mayonnaise for an even flavour.

Garlic and herbs: Roasted garlic paste blends readily into the mayonnaise, and finely minced tarragon distributes more evenly than larger pieces. Refrigerating the mixture while you cook the bacon gives the flavours a little time to meld.

Get crisp bacon

Arrange the strips on a parchment-lined baking sheet and bake at 177°C (350°F) for 7–9 minutes. The recipe’s cue is crispness, so check the bacon as it nears the shorter end of the range and continue baking if needed.

Bacon thickness and ovens can affect how quickly it cooks. Keep an eye on it rather than relying on the timer alone.

Build a balanced sandwich

Spread the mayonnaise over both cut sides of each bun to season each bite. Divide the ingredients evenly: each sandwich gets 2 bacon strips, 2 pieces of lettuce and 2 tomato slices.

Layer the lettuce and tomato over the bacon on the bottom half, then cap with the top bun. Assemble shortly before serving to keep the buns from becoming soggy.

Choose ripe tomatoes

Tomatoes: Use ripe tomatoes that still hold their shape when sliced. If they are especially juicy, let excess liquid drain before building the sandwiches.

Lettuce: Green leaf lettuce gives the sandwich a fresh, crisp layer. Wash and dry the leaves well so they do not water down the bun.

When to serve pretzel BLTs

These sandwiches are best assembled just before eating, while the bacon is crisp and the buns have not absorbed much moisture. They work well for lunch or a quick dinner.

Serve with a simple green salad, crunchy vegetables or a bowl of soup. Choose a side that suits how substantial you want the meal to be.

Recipe notes & tips

• Zest the lemon before squeezing it for easier handling.
• Dry the lettuce thoroughly before assembling the sandwiches.
• Check the bacon as it cooks, since strip thickness can change the timing.
• Spread the mayonnaise across both cut sides of each bun.
• Assemble the sandwiches just before serving for the best texture.

Variations

• Add avocado: Layer sliced avocado into each sandwich for a creamy addition.
• Change the herbs: Use minced parsley or chives in place of tarragon.
• Add black pepper: Season the mayonnaise with freshly ground pepper.
• Toast the buns: Briefly toast the cut sides for a firmer, warmer sandwich.
• Use a different lettuce: Choose crisp romaine leaves if green leaf lettuce is unavailable.

Common mistakes to avoid

• Wet lettuce: Dry the leaves well so moisture does not make the bun soggy.
• Overcooked bacon: Check it near the 7-minute mark and take it out once crisp.
• Uneven seasoning: Spread mayonnaise on both cut sides rather than just one.
• Juicy tomatoes: Drain excess liquid from very ripe slices before adding them.
• Early assembly: Build the sandwiches shortly before serving to preserve their texture.

How to store

Store leftover mayonnaise covered in the refrigerator and use it within 3–4 days. Keep cooked bacon, washed lettuce and sliced tomatoes in separate covered containers, then reheat the bacon in a pan or oven and assemble fresh; assembled sandwiches are best eaten straight away.

Frequently asked questions