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Turn ordinary pizza dough into fancy morning bites with this stuffed breakfast pretzel roll. Each one's got eggs, cheese, and bacon inside. They get their special pretzel taste and golden outside from a quick dip in baking soda water, making them a whole meal wrapped in one tasty package.
I came up with these stuffed pretzel rolls while making brunch for my German in-laws during their visit. I wanted to include something from their homeland, and now they ask for these every single time they come see us in America.
What You'll Need
- Pizza dough tube: Makes everything easier than starting from nothing
- Scrambled eggs: Give you soft, protein-packed filling that stays nice and moist
- Garlic powder: Brings a hint of flavor without taking over
- Mild cheddar cheese: Melts beautifully and pleases everyone's taste buds
- Thick cut bacon: Adds smoky, rich taste in every chunk
- Baking soda bath: Transforms the outside into that classic pretzel texture
- Egg wash: Gets you that lovely brown color when baked
- Kosher salt: Brings the authentic pretzel taste and some nice crunch
- Butter topping: Makes everything richer and helps the salt stick
Tasty Steps For Breakfast Pretzel Rolls
- Set Everything Up:
- First, heat your oven to 425°F and put parchment on a baking sheet. This stops stuff from sticking and makes cleanup super easy. Don't forget to spray some cooking oil on the parchment just to be extra safe.
- Flatten The Dough:
- Put plenty of flour on your counter so nothing sticks. Stretch the pizza dough into a big 20x14 inch rectangle, trying to keep it the same thickness all over. Then cut it into four equal pieces for your rolls.
- Put In The Good Stuff:
- Spoon your scrambled eggs down the middle of each piece, leaving about an inch of space around the edges. The eggs should be cooked but still a little soft. Sprinkle cheese and bacon evenly so you'll get all the flavors in each bite.
- Wrap It All Up:
- Start rolling each piece from the long side until you've got a nice tube shape. Press the edges and ends together really well so they're completely closed. You don't want any gaps where filling might leak out during the next step.
- Quick Water Dip:
- The baking soda water is what makes them taste like pretzels. Keep the water at a gentle bubble, not going crazy. Dip each roll for exactly 20 seconds - any longer and they'll taste weird.
- Last Touches And Bake:
- After their bath, brush the rolls all over with beaten egg to make them shiny. Cut three slashes on top which looks nice and lets steam out. Keep an eye on them at the end of baking time since they can burn fast.
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When I first tried making these rolls, my kid told me they beat the ones from her favorite bakery. That really made my day, and I still smile thinking about it. Now she helps me make them on weekends, and it's become our special breakfast thing we do together.
Prep Them Early
You can totally get these pretzel rolls ready ahead of time. Just do all the filling and rolling steps, then cover them with plastic and stick them in the fridge overnight. Next morning, let them sit out for about 20 minutes while your oven heats up, then do the boiling and baking parts. You can even freeze the finished rolls for up to a month. Just wrap each one in foil, put them in a freezer bag, and when you want them, heat straight from frozen in a 350°F oven for around 15 minutes until they're warm all the way through.
Switch Things Up
What's great about this recipe is you can change it however you want. Try pepper jack instead of cheddar if you like things spicy, or go with Swiss for something milder. Turkey bacon works fine if you don't eat pork, and vegetarians can use cooked mushrooms or fake bacon instead. Feel free to add peppers, spinach, or cooked onions to your eggs too. Sadly, if you need gluten free options, regular pizza dough won't work here since you need that gluten to get the right chewy pretzel texture.
What To Eat With Them
These rolls are filling enough on their own, but a few simple sides can make them even better. Try serving with some warm maple syrup for dipping - the sweetness goes really well with all the savory stuff inside. A bowl of fresh fruit on the side adds a nice fresh balance. If you're having friends over for brunch, add a simple salad with arugula and lemon dressing. These are pretty substantial, so one roll per person is usually plenty, especially with side dishes.
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Why The Water Bath Works
That baking soda bath isn't just for show - it actually changes the dough through a process called alkalinization. When your dough hits that special water, chemical stuff happens on the surface that later gives you that brown crust and unique pretzel flavor when baking. In Germany, they use food-grade lye which works even better than baking soda but it's pretty dangerous to handle at home. Our baking soda method is much safer but still gives great results. The quick 20-second dip is really important - any longer and the flavor gets weird and the texture changes too much.
Frequently Asked Questions
- → Can I make these pretzel rolls in advance?
Totally! You can prep, boil, and refrigerate them a day ahead. When ready, just add the egg wash and bake them fresh.
- → What can I swap for the bacon or fillings?
Sausage, ham, or even veggies like mushrooms or spinach work well. For cheese, try mozzarella, Swiss, or Monterey Jack.
- → Is homemade dough okay to use?
Of course! Homemade pretzel dough works great. Just roll it thin so it wraps around the filling easily.
- → How do I store leftovers?
Keep leftovers in an airtight container in the fridge for 2-3 days. Heat them up in the oven or air fryer when ready to eat.
- → Why do the rolls need to be boiled?
Boiling them in baking soda water creates the chewy texture and classic pretzel flavor by preparing the crust for baking.
- → Can I freeze them after making?
Yep, once baked and cooled, wrap each roll in plastic. Reheat in the oven directly from frozen for easy serving.