Stuffed Breakfast Pretzel Rolls: Your New Favorite Bakery-Style Bite!
Imagine the soft, chewy, salty goodness of a freshly baked pretzel, but instead of just being a delicious carb, it’s generously stuffed with fluffy, cheesy scrambled eggs and crispy bacon. These Stuffed Breakfast Pretzel Rolls are precisely that: a brilliant fusion of bakery-style comfort and hearty breakfast flavors, all in one incredibly satisfying, handheld bite. They’re perfect for a special weekend brunch, a grab-and-go weekday morning, or an impressive addition to any breakfast spread!
Why You’ll Love These Breakfast Pretzel Rolls
- Bakery-Style Comfort: Enjoy the unique texture and salty crust of a pretzel combined with a warm, savory filling.
- Hearty & Satisfying: Packed with protein from eggs and bacon, making for a truly fulfilling breakfast.
- Portable Perfection: Ideal for busy mornings when you need a delicious meal on the go.
- Crowd-Pleasing: A creative and universally loved breakfast combination that will impress everyone.
- Surprisingly Easy: Uses convenient pre-made pizza dough for a shortcut to homemade deliciousness.
What You’ll Need
Gather these delightful ingredients to craft your amazing Stuffed Breakfast Pretzel Rolls:
Ingredients:
For the Rolls:
- 1 (13.8 oz) tube pizza dough (refrigerated, like Pillsbury)
- 8 large eggs, scrambled (about 2 cups, cooked)
- 6-8 slices bacon, cooked and crumbled (about ½ cup)
- 1 cup shredded cheddar cheese (or a Mexican blend)
For the Pretzel Bath & Topping:
- 8 cups water
- ½ cup baking soda
- 1 large egg, beaten (for egg wash)
- 2 tbsp coarse salt (pretzel salt or coarse sea salt)
Instructions: Stuff, Dip, Bake, and Devour!
1. Prepare the Fillings:
Cook the 6-8 slices of bacon until crispy. Drain thoroughly on paper towels, then crumble into small pieces. Set aside. Scramble the 8 large eggs in a non-stick skillet until just set and fluffy. Season lightly with salt and pepper. Do not overcook, as they will continue to cook in the oven. Set aside.
2. Prepare the Pizza Dough:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Carefully unroll the pizza dough on a lightly floured surface. Using a knife or pizza cutter, cut the dough into 8 equal rectangles (approximately 4×5 inches, depending on your dough’s size).
3. Assemble the Rolls:
On each dough rectangle, place a generous spoonful (about ¼ cup) of the scrambled eggs in the center, leaving a border around the edges. Sprinkle about 1-2 tablespoons of the crumbled bacon over the eggs. Top with about 2 tablespoons of the shredded cheddar cheese. Carefully bring two opposite sides of the dough together over the filling and pinch the seams tightly to seal, creating a log or roll. Ensure all edges are completely sealed to prevent filling from leaking out during baking. You can gently roll the log on the counter to smooth the seam. Repeat with the remaining dough and filling.
4. Prepare the Pretzel Bath:
In a large pot, bring 8 cups of water to a rolling boil. Carefully add ½ cup baking soda to the boiling water. The mixture will foam up significantly, so use a deep pot and add slowly. Reduce heat to a gentle simmer.
5. Boil the Rolls:
Working in batches (2-3 rolls at a time), carefully place each stuffed roll into the simmering baking soda bath for 20-30 seconds per side (total of 40-60 seconds per roll). Do not overcrowd the pot. Using a slotted spoon or spider, remove the rolls from the water, allowing excess water to drain off. Place them directly onto the prepared parchment-lined baking sheet, seam-side down.
6. Egg Wash and Salt:
In a small bowl, whisk the 1 large egg for the egg wash. Brush the tops and sides of each boiled roll generously with the egg wash. Immediately sprinkle each roll with 2 tbsp coarse salt. Be generous for that authentic pretzel flavor.
7. Bake to Golden Perfection:
Bake for 15-20 minutes, or until the pretzel rolls are golden brown, puffed, and the filling is heated through. The exact time will depend on your oven and how crispy you like the crust.
8. Cool and Serve:
Remove from the oven and let cool on the baking sheet for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the hot cheese. Serve warm and enjoy your delightful Stuffed Breakfast Pretzel Rolls! These are fantastic on their own, or with a side of ketchup, hot sauce, or even a drizzle of maple syrup for a sweet-savory kick.
Tips for Perfect Pretzel Rolls
- Prep Your Filling First: Having the cooked eggs, bacon, and shredded cheese ready before you start handling the dough makes assembly much smoother.
- Don’t Over-Scramble Eggs: Scramble eggs until just set. They will continue to cook in the oven, so slightly underdone is better than overcooked and rubbery.
- Seal Tightly: This is crucial! Pinch the seams of the dough firmly to ensure no filling leaks out during the boiling or baking process. A well-sealed roll keeps the gooey goodness inside.
- The Baking Soda Bath is Key: Don’t skip the baking soda bath. It’s what gives pretzel rolls their distinct chewy texture and helps the crust brown beautifully and develop that classic pretzel flavor.
- Don’t Over-Boil: Boiling for too long can make the rolls tough. Stick to 20-30 seconds per side.
- Coarse Salt for Authenticity: Regular table salt won’t give you the same effect. Coarse salt (pretzel salt or coarse sea salt) provides that iconic crunch and salty burst.
- Make Ahead: You can assemble the rolls (through step 3) and freeze them on a baking sheet until solid. Once frozen, transfer to a freezer-safe bag. Bake from frozen (no need to thaw), adding 5-10 minutes to the baking time after the pretzel bath.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes to regain crispiness. Microwaving may make them soft.
These Stuffed Breakfast Pretzel Rolls are a creative and delicious way to enjoy breakfast, offering a unique blend of flavors and textures that will undoubtedly become a new family favorite!