Description
Stuffed Breakfast Pretzel Rolls are soft, chewy pretzels filled with rich and savory breakfast ingredients like cheese, meats, and veggies. Easy to make with simple pantry staples, these versatile rolls offer a perfect balance of salty, savory, and slightly sweet flavors. Ideal for breakfast or brunch, they’re kid-friendly, great for meal prep, and customizable to suit any taste or dietary preference.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1 cup warm water (about 110°F/43°C)
- 1 large egg (plus 1 for egg wash)
Baking Soda Bath
- 10 cups water
- 2/3 cup baking soda
Filling Ingredients
- 4 oz sharp cheddar or mozzarella cheese, grated
- 4 oz cooked bacon or breakfast sausage, crumbled
- Optional: 1/2 cup chopped bell peppers
- Optional: 1/2 cup chopped fresh spinach
Instructions
- Prepare the Dough: Dissolve the active dry yeast in warm water and let it bloom until foamy. In a large bowl, combine all-purpose flour, salt, melted butter, eggs, and the yeast mixture. Mix until a soft dough forms. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Cover the dough and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare the Filling: While the dough is rising, cook your choice of breakfast meat (bacon or sausage) until crispy. Drain excess fat. Grate your selected cheese and chop any vegetables you’d like to include. Ensure all fillings are at room temperature before stuffing.
- Shape the Rolls: Punch down the risen dough and divide it into equal portions (about 8-10). Flatten each portion into a circle. Spoon a moderate amount of filling in the center. Fold and seal the edges tightly to fully encase the filling, shaping them into neat rolls to prevent leakage.
- Boil the Rolls: Bring a large pot of water mixed with baking soda to a gentle boil. Carefully drop each roll into the boiling water for 30 seconds to develop the characteristic pretzel crust. Remove with a slotted spoon and place on a lined baking sheet.
- Bake to Perfection: Brush each boiled roll with egg wash to achieve a shiny, golden finish. Sprinkle with coarse salt if desired. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until deep golden brown and cooked through.
Notes
- Use warm water to properly activate yeast and ensure good dough rise.
- Seal the filling well to prevent leaks during boiling and baking.
- Don’t overfill rolls to avoid bursting and uneven cooking.
- The baking soda bath is essential for achieving the chewy, glossy pretzel crust.
- Allow dough to rise fully and rest between steps for the best flavor and texture.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg