Description

These savory Stuffed Breakfast Pretzel Rolls bring together warm, chewy homemade pretzel dough with a hearty filling of eggs, cheese, and breakfast sausage or bacon. Perfect for a brunch spread, a make-ahead breakfast, or a fun weekend cooking project, these rolls have a golden, salt-crusted exterior and an oozy, flavorful center that will have everyone reaching for seconds.

Ingredients

Units Scale

For the Pretzel Dough:

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk (about 110°F)
2 tbsp unsalted butter, melted
1 tbsp granulated sugar
1 tsp salt

For the Breakfast Filling:

4 large eggs
1/4 cup milk
1/2 cup shredded cheddar cheese
1/2 cup breakfast sausage, cooked and crumbled (or use cooked chopped bacon)
1/4 cup chopped green onions
Salt and pepper, to taste

For Boiling & Topping:

8 cups water
1/4 cup baking soda
1 large egg, beaten with 1 tbsp water (for egg wash)
Coarse salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Make the Pretzel Dough: In a large bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes, until foamy. Add the melted butter, salt, and flour. Stir with a spoon or in a stand mixer until a dough forms. Knead for 5–7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Prepare the Filling: Whisk together eggs and milk in a bowl. Season with salt and pepper. Cook in a nonstick skillet over medium heat, stirring gently to scramble, until just set. Remove from heat and stir in shredded cheddar, cooked sausage (or bacon), and chopped green onions. Let cool slightly.
Shape and Fill Rolls: Punch down the risen dough. Divide into 8 equal pieces. Flatten each into a circle, about 4–5 inches wide. Spoon a generous tablespoon of the egg filling into the center of each round. Gather the edges over the filling and pinch tightly to seal, forming a ball. Place seam-side down on a parchment-lined baking sheet.
Boil the Pretzels: Bring 8 cups water to a boil in a large pot. Carefully stir in the baking soda (it will bubble up). Working in batches, gently lower the stuffed dough balls into the boiling water for 30 seconds each. Remove with a slotted spoon and return to the baking sheet.
Egg Wash and Salt: Brush the tops of the dough balls with the beaten egg wash. Sprinkle generously with coarse salt.
Bake: Preheat the oven to 425°F (220°C). Bake the rolls for 15–17 minutes, or until deep golden brown. Cool slightly before serving so the filling isn’t too hot inside.

Notes

Stuff the rolls with your favorite breakfast meats, or try sautéed veggies for a vegetarian version.
The rolls are best enjoyed fresh, but leftovers can be reheated gently in a low oven.
Be sure to seal the dough tightly to prevent any filling from leaking during boiling.
If making ahead, assemble and chill the stuffed rolls overnight, then boil and bake the next morning.

Nutrition

Serving Size: 1 pretzel roll
Calories: 300
Sugar: 2g
Sodium: 670mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 11g
Cholesterol: 105mg