Stuffed Breakfast Pretzel Rolls

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Stuffed Breakfast Pretzel Rolls

Description

These Stuffed Breakfast Pretzel Rolls combine the best of two worlds — warm, chewy pretzel dough filled with creamy scrambled eggs, crispy bacon (or sausage), and melted cheese. Each roll is golden brown, slightly salty, and irresistibly soft on the inside. Perfect for meal prep, breakfast on the go, or a weekend indulgence!

Ingredients

For the Dough:

  • 3 ¼ cups all-purpose flour

  • 1 cup warm milk (about 110°F / 43°C)

  • 2 ¼ tsp instant yeast

  • 2 tbsp unsalted butter, melted

  • 1 tbsp brown sugar

  • 1 tsp salt

For the Filling:

  • 4 large eggs

  • 3 tbsp milk or cream

  • 4 slices bacon or ½ cup breakfast sausage, cooked and crumbled

  • 1 cup shredded cheddar or mozzarella cheese

  • Salt and pepper, to taste

For Boiling and Topping:

  • 8 cups water

  • ¼ cup baking soda

  • 1 egg (for egg wash)

  • Coarse sea salt, for sprinkling

Instructions

  1. Prepare the Dough:

    • In a bowl, mix warm milk, brown sugar, and yeast. Let sit for 5–10 minutes until foamy.

    • Add melted butter, salt, and flour. Mix and knead until smooth (about 6–8 minutes).

    • Cover and let the dough rise for 1 hour, or until doubled in size.

  2. Prepare the Filling:

    • Whisk eggs, milk, salt, and pepper. Scramble lightly in a pan until just set (don’t overcook).

    • Stir in cooked bacon or sausage and cheese. Set aside to cool.

  3. Assemble the Rolls:

    • Preheat oven to 400°F (200°C).

    • Divide dough into 6–8 pieces. Roll each into a circle and place 2 tbsp of filling in the center.

    • Pinch the edges tightly to seal and form a smooth ball.

  4. Boil the Pretzels:

    • Bring water and baking soda to a boil. Gently drop each roll in for 20–30 seconds.

    • Remove with a slotted spoon and place on a parchment-lined baking sheet.

  5. Bake:

    • Brush each roll with beaten egg, sprinkle with coarse salt, and bake for 15–18 minutes until golden brown.

  6. Cool & Serve:

    • Let cool slightly before serving. Enjoy warm with mustard, cheese sauce, or your favorite dip!

Notes

  • You can use turkey bacon or vegetarian sausage for a lighter option.

  • Make sure to seal the dough well — any openings can cause the filling to leak out.

  • These freeze beautifully! Just reheat in the oven or air fryer before serving.

Tips

  • Add a spoonful of cream cheese inside for extra creaminess.

  • Brush rolls with melted butter after baking for a glossy finish.

  • For a spicy version, add chopped jalapeños or pepper jack cheese.

  • If your dough feels dry, add 1–2 tbsp of extra milk.

Servings

  • Makes 6–8 stuffed rolls

  • Serves 4–6 people

Nutritional Info (per serving, approx.)

  • Calories: 340

  • Protein: 15g

  • Carbohydrates: 40g

  • Fat: 14g

  • Fiber: 2g

  • Sodium: 540mg

Benefits

  • High Protein: Eggs and cheese provide lasting energy.

  • Balanced Breakfast: Includes carbs, protein, and fats in one bite.

  • Make-Ahead Friendly: Ideal for freezing or reheating on busy mornings.

  • Versatile: Easily customizable with different fillings and cheeses.

Q&A

Q: Can I make the dough ahead of time?
A: Yes! Refrigerate the dough overnight, then bring to room temperature before shaping.

Q: What’s the best way to store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Do I have to boil them?
A: Yes, the baking soda boil is what gives pretzel rolls their chewy texture and signature crust.

Q: Can I make them sweet instead of savory?
A: Definitely! Swap the filling for cream cheese and berries, then skip the coarse salt and add a sugar sprinkle.

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