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Stuffed Breakfast Pretzel Rolls

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.

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