Description
Stuffed Breakfast Pretzel Rolls offer a warm, gooey, and savory twist on traditional breakfast fare. Soft pretzel dough encases a flavorful filling of scrambled eggs, cheese, and your choice of breakfast meats or vegetables, resulting in a hearty, comforting meal perfect for brunch, gatherings, or an indulgent start to your day.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon baking soda (for boiling)
- 3 tablespoons unsalted butter, melted
- 1 large egg (plus 1 egg beaten for glaze)
- 1 teaspoon salt
Filling Ingredients
- 4 large eggs, scrambled
- 1 cup shredded cheddar cheese
- 4 strips cooked bacon, chopped (or cooked sausage or vegetables)
- 1/2 cup sautéed onions
- Salt and pepper, to taste
Optional Variations
- Sautéed mushrooms, spinach, and peppers (for vegetarian option)
- Mixed mozzarella, cheddar, and gouda cheese blend
- Diced jalapeños or chili flakes (for spicy kick)
- Fresh herbs like chives, thyme, or parsley
- Gluten-free flour blend (for gluten-free version)
Instructions
- Prepare the Dough: In a large bowl, combine warm water and active dry yeast. Let it bloom for 5 minutes until frothy. Add melted butter, 1 egg, salt, and gradually incorporate the all-purpose flour until a smooth dough forms. Knead the dough on a floured surface for about 8 minutes until elastic and slightly tacky. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Cook the Filling: While the dough rises, scramble the eggs and cook your desired filling additions such as bacon, sausage, or vegetables. Mix in shredded cheese and season with salt and pepper. Set aside to cool slightly.
- Shape the Rolls: Once the dough has doubled in size, punch it down and divide into equal portions (about 8-10 pieces). Flatten each portion into a disk, spoon the filling into the center, then fold the dough around it, pinching the edges tightly to seal completely.
- Boil the Rolls: Bring a large pot of water and baking soda to a gentle boil. Carefully place each filled roll into the boiling water for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Bake to Perfection: Brush each roll with beaten egg to create a glossy golden crust. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until deep brown and puffed up.
Notes
- Ensure water is warm but not hot to activate yeast properly for optimal rise.
- Seal the dough edges tightly around the filling to prevent leaks during boiling and baking.
- Do not skip the baking soda bath—it’s essential for authentic pretzel texture and color.
- Use room temperature eggs for moisture and tender dough consistency.
- Let rolls cool a few minutes before eating to avoid burns from hot filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 110mg