Description
Stuffed Breakfast Pretzel Rolls combine the classic chewy texture of pretzels with a savory breakfast filling of scrambled eggs, cheese, and your choice of bacon, sausage, or vegetables. These warm, golden-brown rolls make a satisfying and portable breakfast or brunch option, with options to customize for vegetarian or gluten-free diets.
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)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon baking soda (for boiling)
- 1 egg, beaten (for glaze)
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
- Sautéed mushrooms, spinach, and peppers (for vegetarian option)
- Mixed mozzarella, cheddar, and gouda cheese blend (optional)
- Diced jalapeños or chili flakes (for spicy kick, optional)
- Fresh herbs like chives, thyme, or parsley (optional)
- Gluten-free flour blend (for gluten-free version, optional)
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, one 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 so the filling is easier to handle.
- Shape the Rolls: Once the dough has doubled in size, punch it down and divide into 8 to 10 equal portions. 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, ensuring the filling does not leak out.
- Boil the Rolls: Bring a large pot of water and the baking soda to a gentle boil. Carefully place each filled roll into the boiling water for about 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet. This step gives the distinctive pretzel crust.
- Bake to Perfection: Brush each roll with the beaten egg to create a glossy golden crust. Bake in a preheated oven at 425°F (220°C) for 15 to 20 minutes or until the rolls are deep brown, puffed up, and cooked through. Let cool slightly before serving.
Notes
- You can substitute bacon with cooked sausage or sautéed vegetables for a vegetarian option.
- For a spicy kick, add diced jalapeños or chili flakes to the filling mixture.
- Fresh herbs like chives, thyme, or parsley can elevate the flavor of the filling.
- Use gluten-free flour blend instead of all-purpose flour to make the dough gluten-free.
- Make sure to pinch the dough edges well to prevent filling leakage during boiling and baking.
- Allow the rolls to cool for 5-10 minutes after baking to help set the filling.
