Description
Deliciously soft and golden stuffed breakfast pretzel rolls filled with scrambled eggs, cheese, and your choice of bacon, sausage, or vegetables. These savory rolls are boiled briefly in a baking soda bath before baking to achieve the classic pretzel crust, perfect for a hearty breakfast or brunch.
Ingredients
Scale
Dough
- 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)
- 1 tablespoon baking soda (for boiling)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
Filling
- 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 (optional, for vegetarian option)
- Mixed mozzarella, cheddar, and gouda cheese blend (optional)
- Diced jalapeños or chili flakes (optional, for spicy kick)
- Fresh herbs like chives, thyme, or parsley (optional)
- Gluten-free flour blend (optional, for gluten-free version)
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, 1 egg, and salt. 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 the dough in a greased bowl, cover, and let it 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 before stuffing.
- Shape the Rolls: Once the dough has doubled in size, punch it down and divide into 8-10 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.
- Boil the Rolls: Bring a large pot of water and baking soda to a gentle boil. Carefully place each filled roll into the boiling water for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet to drain excess water.
- Bake to Perfection: Brush each roll with beaten egg to create a glossy golden crust. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until deep brown and puffed up. Remove from oven and let cool slightly before serving.
Notes
- For a vegetarian option, omit meat and add sautéed mushrooms, spinach, and peppers.
- Use a gluten-free flour blend if you need to make this recipe gluten-free.
- Add diced jalapeños or chili flakes to the filling for a spicy kick.
- Fresh herbs like chives, thyme, or parsley enhance flavor and freshness.
- Ensure the dough is properly sealed to prevent filling from leaking during boiling and baking.
- The baking soda boil step is crucial for achieving the traditional pretzel crust texture and flavor.
