There’s no doubt that your dog will beg and beg for more of these delicious bacon treats! But just like humans, dogs shouldn’t overindulge in rich, fatty foods, so these meaty biscuits should be given only sparingly as a special treat.
It’s important when making this recipe to be sure to cook the bacon until it’s really crispy and to drain it very, very well. After pouring the grease off of the cooked bacon, take the time to pat any remaining grease off of the bacon slices using a paper towel.
Makes about 2 dozen (2-inch long) treats
5 thick-cut slices bacon, cooked well, drained, and crumbled
4 1/2 cups whole wheat flour, plus more for dusting
2 cups water
1. Preheat the oven to 350°F.
2. Combine the crumbled bacon with the flour.
3. Stir the water into the dry ingredients, and knead the mixture by hand until it forms a smooth dough.
4. Generously dust the countertop with flour, and roll the dough out to about 1/4-inch thick. Cut the dough into pieces using your desired cookie cutter.
5. Arrange the treats on a parchment-lined baking sheet and bake until the treats are firm to the touch, about 20 minutes.
Since these treats contain meat, they must be stored in the refrigerator.
The idea for these breakfast time treats was sparked by a recipe from Three Dog Bakery along with my own dog’s irrepressible love of bacon. And while I generally try to avoid any recipe that requires special equipment, I figured I would make an exception here since the waffle maker doesn’t even have to be plugged in (or be in working order for that matter). Plus, that iconic waffle design is just too darn adorable.
The way you cut out this dough will depend entirely on the size and shape of the waffle maker that you’re using. I was using an 8-inch round maker, so I used a template to cut the rolled dough into 8-inch circles that fit perfectly into my waffle maker. (For those of you who aren’t as anal retentive as I am, you can just eyeball it.) I decided to cut the pressed waffles into quarters, which worked out fine for larger dogs. For smaller dogs you’ll probably want to cut your waffles into smaller pieces, or you can just break the waffles into bite-sized pieces after they’re baked.
Since these treats contain bacon, they should be stored in the refrigerator.
Makes about 20 (large) servings
2 1/2 cups whole wheat flour, plus more for dusting
1 cup cornmeal
3 slices crispy bacon, crumbled or finely chopped
1 tablespoon bacon fat or vegetable oil
1 1/2 cups water
1. Preheat the oven to 325°F.
2. Combine the flour, cornmeal, and bacon.
3. In a separate bowl, combine the egg, fat or oil, and water.
4. Combine the wet ingredients with the dry ingredients and knead to form a smooth dough. Divide the dough in thirds.
5. Generously dust the countertop with flour, and roll the first piece of dough out to 1/2-inch thick. Use a knife or pizza cutter to cut the dough into pieces an appropriate size and shape to fit your waffle iron. Repeat with the rest of the dough.
6. Place the first dough cut-outs into an unplugged waffle iron and press down firmly in order to imprint the design into the dough. Carefully remove the pressed dough from the waffle iron and cut it into pieces using a knife or pizza cutter. Repeat with the remainder of the dough cut-outs.
7. Arrange the waffles on a prepared baking sheet, and bake until golden brown and firm to the touch, about 50 minutes.
8. Allow the waffles to cool completely before serving.
NOTE: If you’re concerned about the fat content, you can easily use turkey bacon instead of the real thing.