Breakfast Pretzel Rolls (Print Version)
# Ingredients:
→ Roll Ingredients
01 -
1 package (13.8 oz) of pizza dough
02 -
8 eggs, scrambled (makes about 2 cups)
03 -
A pinch of garlic powder (¼ teaspoon)
04 -
2 cups shredded mild cheddar cheese (split for use)
05 -
5 slices of crispy bacon, crumbled (split for later)
→ For cooking and finishing
06 -
5 cups warm water
07 -
¼ cup baking soda
08 -
1 beaten egg (for brushing)
09 -
Kosher salt, about ½ teaspoon
→ Optional buttery topping
10 -
¼ cup melted unsalted butter
11 -
1 teaspoon kosher salt
12 -
Chopped parsley for garnish
# Instructions:
01 -
Turn on the oven to 425°F and line a big baking tray with parchment paper. Spritz it with cooking spray. Dust a cutting board with flour to prep for dough rolling.
02 -
Take the pizza dough out of the pack and lay it on the floured board. Use a rolling pin to flatten it into a 20-inch by 14-inch rectangle. Slice it into 4 equal pieces, each around 5 inches wide.
03 -
Spread ½ cup scrambled eggs, a sprinkle of garlic powder, ½ cup of cheddar, and 2 tablespoons of crumbled bacon on each dough piece. Roll each one snugly and tuck in the edges to close.
04 -
In a saucepan, warm 5 cups of water on medium heat. Add the baking soda and stir until it's all mixed in.
05 -
One at a time, gently place each filled roll into the boiling water for 20 seconds. Take it out with a slotted spoon and lay it on the prepared baking tray.
06 -
Using a pastry brush, spread the beaten egg over each roll. Sprinkle lightly with kosher salt. Carefully slice three diagonal cuts on top of the rolls with a sharp knife for decoration.
07 -
Pop the rolls into the hot oven and bake for about 15 to 17 minutes, or until the outside turns golden and the inside is fully cooked.
08 -
While the rolls bake, stir melted butter and salt together. When the rolls come out of the oven, brush them with the butter and sprinkle on parsley if you'd like.