Soft Stuffed Breakfast Pretzel Rolls
Chewy, salty pretzel rolls stuffed with fluffy scrambled eggs, melty cheddar, and crispy bacon—perfect for a comforting breakfast or on-the-go snack.
Ingredients
For the Rolls
- 1 tube 13.8 oz pizza dough
- 8 large eggs scrambled (about 2 cups)
- ¼ tsp garlic powder
- 2 cups mild cheddar cheese shredded (divided)
- 5 slices thick-cut bacon cooked and crumbled (divided)
For Boiling & Finishing
- 5 cups water
- ¼ cup baking soda
- 1 large egg beaten (egg wash)
- ½ tsp kosher salt
(Optional) Butter Topping
- ¼ cup unsalted butter melted
- 1 tsp kosher salt
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment and lightly spray. Dust a board with flour.
- Roll out the pizza dough into a rectangle (about 20×14 inches). Cut into 4 equal strips.
- Place ½ cup eggs, ½ cup cheese, and 2 tablespoons bacon on each strip. Roll up and seal the ends.
- Bring 5 cups of water to a boil. Stir in baking soda. Boil each roll for 20 seconds, then place on the baking sheet.
- Brush with beaten egg and sprinkle with salt. Cut 3 small slits on top of each roll.
- Bake for 15–17 minutes until golden brown and cooked through.
- Brush hot rolls with melted butter and sprinkle with parsley if you'd like.