Kitchen Equipment You’ll Need
Mixing bowls
Measuring cups and spoons
Stand mixer (optional)
Baking sheet
Large pot for boiling
Slotted spoon
Pastry brush
Oven
Tips for Success
Make sure your dough has a proper rise—it should double in size. Don’t skip the baking soda bath; it’s what gives the rolls their signature pretzel texture and color. Seal your rolls well to keep the filling from leaking out. Let them cool slightly before serving for the best texture.
Ingredients
For the dough:
4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon instant yeast
1 ¼ cups warm water
For the filling:
6 large eggs, scrambled
1 cup cooked bacon or sausage
1 cup shredded cheddar cheese
½ cup sautéed bell peppers or onions (optional)
For the baking soda bath:
6 cups water
¼ cup baking soda
Topping:
1 egg (beaten, for egg wash)
Coarse sea salt
Directions
In a large bowl, mix flour, sugar, salt, and yeast. Add warm water and mix until a shaggy dough forms. Knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic. Cover and let rise for about 1 hour or until doubled in size. Meanwhile, prepare your filling by cooking and combining your desired breakfast ingredients. Once dough has risen, divide it into 8 equal portions. Flatten each piece, add filling, and pinch edges to seal. Shape into rolls. Preheat oven to 425°F. In a pot, bring 6 cups of water to a boil and add baking soda. Boil each roll for 30 seconds, turning once, then remove with slotted spoon. Place rolls on a lined baking sheet, brush with egg wash, and sprinkle with coarse salt. Bake for 18–20 minutes until deep golden brown.
Additional Tips or Variations
Try adding chopped spinach, jalapeños, or even hash browns to the filling. Use turkey sausage or omit meat entirely for a vegetarian version. Swap cheddar for Swiss or pepper jack for different flavor profiles. Make mini versions for brunch parties or larger ones for a hearty meal.