Chicken, Bacon, Ranch Pretzel Logs

Ingredients

• 1 1/8 tsp active dry yeast
• 2 tbsps light brown sugar
• 3/4 cup reduced fat bacon bits
• 1 1/2 cups shredded mozzarella cheese
• 3 tbsps unsalted butter stick
• 1/4 cup sea salt
• 18 oz grilled chicken strips
• 3 cups all-purpose flour
• 1 1/2 cups light ranch salad dressing
• 1 1/8 tsp salt
• 3 1/2 cups water
• 2 tbsps baking soda
• 1 cup white wheat bread flour

Directions

1. Sprinkle yeast on 1 1/2 cups lukewarm water in a mixing bowl, stir to dissolve. Add sugar, salt, and stir to dissolve. Add flours, knead dough until smooth and elastic. Let rise at least 1/2 hour.
2. While the dough is rising, prepare the chicken, bacon bits, ranch, and mozzarella in a bowl. Refrigerate while waiting for the dough to rise.
3. Prepare a bath of 2 cups warm water and baking soda. Preheat oven to 450 °F (230 °C).
4. Pinch off bits of the dough, about 2 inches in diameter. Roll the pinched off bits of dough to pie crust thickness. Spread the mixture down the center, leaving room for rolling up the ends. Roll it up like a burrito, pinching the ends closed so nothing gets out, then dip into the bath.
5. Spray a cookie sheet with non-stick cooking spray. Bake for about 10 minutes until golden brown.
6. Remove from the pan with a spatula and place on a cookie rack that is on top of a cookie sheet to cool (the cookie sheet will catch butter drippings).
7. Melt the butter, then glaze lightly over the tops of the pretzel logs. Sprinkle with sea salt.