Stuffed Breakfast Pretzel Rolls (Print Version)
Golden pretzel rolls filled with eggs, cheese, and bacon, served warm with buttery tops and parsley.
# Ingredients:
→ Rolls
01 -
390 g pizza dough
02 -
8 large eggs, scrambled (approx. 480 ml)
03 -
1/4 teaspoon garlic powder
04 -
200 g mild cheddar cheese, shredded, divided
05 -
5 slices thick-cut bacon, cooked and crumbled, divided
→ Boiling and Finishing
06 -
1.2 litres water
07 -
60 g baking soda
08 -
1 large egg, beaten
09 -
1/2 teaspoon kosher salt
→ Butter Topping (Optional)
10 -
60 g unsalted butter, melted
11 -
1 teaspoon kosher salt
12 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 220°C. Line a large baking sheet with parchment paper and apply non-stick spray. Lightly flour a cutting board for rolling out the dough.
02 -
Remove pizza dough from its packaging and place on the floured board. Roll out to a 50 x 35 cm rectangle using a rolling pin. Slice into 4 equal strips, each approximately 12.5 cm wide.
03 -
Spread 120 ml of scrambled eggs mixed with garlic powder along each dough strip. Layer with 50 g shredded cheese and approximately 1 slice crumbled bacon per strip. Roll up tightly, pinching edges and ends to securely seal.
04 -
In a medium saucepan, bring 1.2 litres water to a gentle boil over medium heat. Add baking soda, stirring until fully dissolved.
05 -
Working one at a time, submerge each assembled roll into the boiling solution for exactly 20 seconds. Remove with a slotted spoon and transfer to the prepared baking sheet.
06 -
Brush each roll with beaten egg and sprinkle with kosher salt. Using a sharp knife, make three diagonal slashes atop each roll.
07 -
Bake in the preheated oven for 15–17 minutes until pretzel rolls are golden and baked through.
08 -
Combine melted butter with 1 teaspoon kosher salt. After baking, brush each hot roll with the butter mixture. Garnish with chopped parsley as desired.
# Notes:
01 -
Chilling the filled rolls briefly before boiling helps them hold shape during the process.