Stuffed Breakfast Pretzel Rolls

This stuffed breakfast pretzel roll recipe transforms ordinary pizza dough into an impressive morning treat packed with eggs, cheese, and bacon. The baking soda bath gives these rolls their authentic pretzel flavor and golden crust while the savory filling makes them a complete meal in one delicious package.

I first created these stuffed pretzel rolls when hosting a brunch for my in-laws who were visiting from Germany. The pretzel element was my nod to their heritage, and now they request these every time they visit us in the States.

Ingredients

• Pizza dough tube: Provides the perfect base without the hassle of making dough from scratch
• Scrambled eggs: Create a fluffy protein-rich filling that stays moist inside the roll
• Garlic powder: Adds subtle depth to the eggs without overpowering
• Mild cheddar cheese: Offers perfect meltability and family-friendly flavor
• Thick cut bacon: Delivers smoky rich flavor in every bite
• Baking soda bath: Creates that distinctive pretzel flavor and chewy exterior
• Egg wash: Ensures a beautiful golden brown finish
• Kosher salt: Gives authentic pretzel flavor and pleasant crunch
• Butter topping: Adds richness and helps the salt adhere

How To Make Stuffed Breakfast Pretzel Rolls

Prepare Your Workspace:

Start by preheating your oven to 425°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier. Be sure to spray the parchment with cooking spray as an extra insurance policy against sticking.

Roll The Dough:

Work on a well-floured surface to prevent sticking. Roll the pizza dough into a large 20x14 inch rectangle aiming for even thickness throughout. Cut into four equal strips that will become your individual rolls.

Add The Filling:

Place the scrambled eggs down the center of each strip leaving about an inch border on all sides. The eggs should be fully cooked but still slightly moist. Sprinkle the cheese and bacon evenly over the eggs ensuring every bite will have all components.

Seal The Rolls:

Roll each strip tightly starting from the long edge working your way across. Pinch the seams and ends firmly to create a complete seal. This is crucial as any openings will allow the filling to leak during the boiling step.

Boil Briefly:

The baking soda bath is what transforms regular dough into pretzel dough. Make sure your water is at a gentle boil not a rolling boil which could damage your rolls. The 20 second timing is precise longer and the rolls become too alkaline.

Finish And Bake:

After boiling apply the egg wash generously for that glossy finish. The three diagonal cuts serve both aesthetic purposes and allow steam to escape during baking. Watch carefully during the final minutes of baking as pretzel rolls can go from perfect to over browned quickly.

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The first time I made these pretzel rolls my daughter claimed they were better than the ones at her favorite bakery. That moment of culinary pride still makes me smile especially since she now helps me make them on weekend mornings creating our own little breakfast tradition.

Make Ahead Options

These breakfast pretzel rolls work beautifully as a make-ahead meal. You can prepare them through the rolling and filling stage then refrigerate overnight covered with plastic wrap. In the morning simply bring them to room temperature for 20 minutes while the oven preheats then proceed with the boiling and baking steps. Alternatively fully baked rolls can be frozen for up to one month. Wrap individually in foil then place in a freezer bag. Reheat from frozen in a 350°F oven for about 15 minutes until warmed through.

Ingredient Substitutions

The beauty of this recipe lies in its versatility. Swap the cheddar for pepper jack for a spicy kick or use Swiss cheese for a more mellow flavor. Turkey bacon works well for those limiting pork intake and vegetarians can replace the bacon with sautéed mushrooms or plant-based bacon. The filling can be customized endlessly try adding diced bell peppers spinach or caramelized onions to the scrambled eggs. For those following a gluten free diet unfortunately standard pizza dough cannot be substituted as the gluten is needed for the chewy pretzel texture.

Serving Suggestions

These pretzel rolls shine as a standalone breakfast but can be elevated with simple accompaniments. Serve with a side of warm maple syrup for dipping offering a sweet contrast to the savory filling. A simple fruit salad provides refreshing balance to the rich rolls. For brunch gatherings serve alongside a light arugula salad dressed with lemon vinaigrette. The rolls are substantial enough that one per person is typically sufficient especially when paired with sides.

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The Pretzel Bath Science

The baking soda bath is what transforms ordinary dough into pretzel dough through a process called alkalinization. When the dough hits the alkaline water solution chemical reactions occur on the surface that later create the distinctive brown crust and unique pretzel flavor during baking. Traditional German pretzels use food grade lye which is much more alkaline than baking soda but also more hazardous to work with. Our baking soda method is safer for home cooks while still achieving excellent results. The brief 20 second bath is crucial if left too long the alkalinity can penetrate too deeply affecting both texture and taste.

Frequently Asked Questions

→ Can I prepare the pretzel rolls ahead of time?

Yes, you can prepare the rolls, boil them, and store them in the refrigerator for up to one day before baking. Simply brush with egg wash and bake when ready to serve.

→ What substitutions can I make for the fillings?

You can replace bacon with sausage, ham, or a vegetarian alternative like sautéed mushrooms or spinach. For cheese, try mozzarella, Monterey Jack, or Swiss cheese.

→ Can I use homemade dough instead of pizza dough?

Absolutely! Homemade pretzel dough works perfectly for this recipe. Just ensure that it’s rolled thin enough to wrap the filling securely.

→ How do I store leftover rolls?

Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.

→ Why is boiling the rolls necessary?

Boiling the rolls in baking soda water gives them their distinctive chewy texture and classic pretzel flavor by forming a crust during baking.

→ Can I freeze stuffed pretzel rolls?

Yes, freeze the rolls after baking by letting them cool completely, then wrapping them individually in plastic wrap. Reheat directly from frozen in a preheated oven.