If you have a soft spot for warm, golden pretzels and crave a breakfast that feels both indulgent and wholesome, then this Stuffed Breakfast Pretzel Rolls Recipe is exactly what you need. Imagine biting into a tender pretzel roll with a perfectly cheesy, savory egg and sausage filling that bursts with flavor and comfort in every mouthful. These rolls are not just a treat for your taste buds but a fun and satisfying way to start your day with a little homemade magic. Whether you want a weekend brunch showstopper or just a cozy morning fix, this recipe effortlessly combines the soft chewiness of pretzel dough with hearty, breakfast-y fillings to create unforgettable rolls you’ll want to make again and again.

Stuffed Breakfast Pretzel Rolls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Stuffed Breakfast Pretzel Rolls Recipe lies in its straightforward, honest ingredients that come together to create layers of flavor and texture. Each component is chosen to add richness, chewiness, or that signature golden crust that makes pretzels so irresistible.

Warm water (1 cup): Activates the yeast and helps create a soft pretzel dough perfect for stuffing.
Active dry yeast (2 1/4 teaspoons): The magic ingredient to make your dough rise and become airy.
Brown sugar (1 tablespoon): Adds a hint of sweetness that balances the savory flavors perfectly.
All-purpose flour (2 1/2 cups): The base of your dough, providing structure and chewiness.
Salt (1 teaspoon): Enhances all the flavors and gives that classic pretzel taste.
Unsalted butter (2 tablespoons, melted): Adds richness and tenderness to the dough.
Large eggs (4, scrambled): The star protein in your filling, fluffy and perfectly cooked.
Cooked breakfast sausage or bacon (1/2 cup, crumbled): Adds a savory, smoky punch that makes every bite exciting.
Shredded cheddar cheese (1/2 cup): Melts into creamy pockets, giving a cheesy surprise inside.
Salt and pepper to taste: Season your filling just right for maximum flavor.
Water for boiling (6 cups): Prepares the rolls for that classic pretzel exterior.
Baking soda (1/4 cup): Creates that signature pretzel crust and deep brown color.
Egg wash (1 beaten egg): Helps give the rolls a beautiful sheen when baked.
Coarse sea salt for sprinkling: Finishes the rolls with a lovely crunch and salty bite.

How to Make Stuffed Breakfast Pretzel Rolls Recipe

Step 1: Prepare the Pretzel Dough

Start by awakening the yeast in warm water mixed with brown sugar, letting it get nice and foamy to ensure a good rise. Then, combine the flour, salt, and melted butter with this mix and knead the dough until it’s smooth and elastic, about 6 to 8 minutes. This dough will become wonderfully soft and chewy once baked, so don’t rush this part. Let it rise in a warm spot until it doubles in size, about an hour.

Step 2: Make the Filling

While the dough is busy rising, prepare the delicious filling by scrambling the eggs with a little salt and pepper. Once cooked, stir in the crumbled sausage or bacon and the shredded cheddar cheese. The filling should be flavorful and well combined but cooled enough so it doesn’t melt the dough when you wrap it.

Step 3: Shape the Rolls

After the dough has doubled, gently punch it down, then divide it into 6 to 8 equal pieces. Flatten each piece into a circle and spoon a generous amount of filling into the center. Carefully pinch the dough around the filling to seal each roll completely, making sure the filling stays inside during baking. This step is the heart of the Stuffed Breakfast Pretzel Rolls Recipe—making sure every bite is packed with that perfect combination of dough and filling.

Step 4: Boil the Rolls

This step gives the pretzel rolls their distinctive crust. Bring the water and baking soda to a boil, then carefully lower each stuffed roll into the water for exactly 30 seconds. This baking soda bath helps develop the chewy texture and deep color pretzels are famous for. Remove them with a slotted spoon and place them on a baking sheet lined with parchment paper.

Step 5: Bake to Perfection

Brush each roll with the beaten egg to give a shiny, golden finish and sprinkle with coarse sea salt for that irresistible crunch. Bake in a 400°F (200°C) oven for 15 to 18 minutes, or until the rolls are a rich brown color. Let them cool slightly on a rack before digging in—though it’s hard to resist one warm right out of the oven!

How to Serve Stuffed Breakfast Pretzel Rolls Recipe

Garnishes

These stuffed pretzel rolls shine on their own, but adding a few garnishes takes them to another level. Freshly chopped chives or parsley sprinkled on top can add a pop of color and subtle freshness. A dollop of creamy mustard or a mild cheese sauce on the side invites even more flavor interaction.

Side Dishes

To round out your meal, pair these rolls with light, bright sides like a crisp green salad dressed in lemon vinaigrette or a bowl of fresh fruit. For a heartier brunch, roasted potatoes or sautéed mushrooms complement the savory filling beautifully and balance the chewy pretzel texture.

Creative Ways to Present

Make your brunch spread memorable by serving these Stuffed Breakfast Pretzel Rolls Recipe delights on a rustic wooden board alongside small dipping bowls of ketchup, honey mustard, or even a spicy sriracha mayo. Another fun idea is to slice them and assemble mini breakfast sandwiches with extra cheese, avocado, or a smear of cream cheese for added indulgence.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover stuffed pretzel rolls, store them in an airtight container at room temperature for up to two days. To keep the crust from softening too much, avoid wrapping them in plastic wrap if possible—use parchment paper or a paper bag instead.

Freezing

You can freeze these stuffed rolls before baking for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready, cook from frozen by adding a few extra minutes to the baking time, making it easy to enjoy homemade goodness anytime.

Reheating

To reheat leftovers and revive that fresh-baked feel, warm the rolls in a toaster oven or regular oven at 350°F (175°C) for about 5-10 minutes. This step crisps the crust and melts the filling slightly without drying out the rolls.

FAQs

Can I use other types of fillings?

Absolutely! The beauty of this Stuffed Breakfast Pretzel Rolls Recipe is its versatility. Feel free to try sautéed spinach, ham, mushrooms, or even different cheeses like mozzarella or pepper jack for new flavor combinations.

What if I don’t have baking soda for boiling the rolls?

Baking soda is important for getting that traditional pretzel crust and flavor, but if you’re out, you can boil the rolls in plain water. The crust will be lighter in color and less chewy, more like regular bread rolls, but still delicious.

Can I make this recipe gluten-free?

This recipe relies on all-purpose flour for the perfect chew and structure, so gluten-free flour substitutes may not yield the same texture. However, you can experiment with gluten-free baking blends designed for yeast breads, keeping in mind the dough might be more delicate to handle.

How do I know when the rolls are fully cooked?

Look for a deep golden-brown color on the crust and a firm feel when you press gently. Internal temperature should reach around 190°F (88°C) when inserted with a meat thermometer, indicating the dough is cooked through and the filling is warm.

Why do you boil the rolls before baking?

Boiling the rolls in water with baking soda creates a chemical reaction that forms the chewy, glossy crust typical of pretzels. Without this step, the rolls would bake more like regular bread rolls without that iconic texture and flavor.

Final Thoughts

There is just something utterly joyful about making and sharing this Stuffed Breakfast Pretzel Rolls Recipe with people you love. From the bubbly yeast dough to the cheesy, savory breakfast filling, every element comes together to create a comforting, rustic dish perfect for lazy mornings or special occasions. I wholeheartedly recommend giving these a try—you might just find they become your new go-to breakfast or brunch favorite. Trust me, once you taste that warm, doughy, cheesy deliciousness, you won’t want to go back!

Stuffed Breakfast Pretzel Rolls Recipe

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4.2 from 69 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 6–8 rolls 1x

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Description

Delight in these homemade Stuffed Breakfast Pretzel Rolls, featuring a soft pretzel dough filled with scrambled eggs, savory breakfast sausage or bacon, and melted cheddar cheese. Perfectly boiled in a baking soda bath to achieve that iconic pretzel crust, then baked to a golden finish, these rolls are ideal for a satisfying breakfast or brunch treat.

Ingredients

Scale

For the Pretzel Dough:

1 cup warm water (110°F/43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon brown sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted

For the Filling:

4 large eggs, scrambled
1/2 cup cooked breakfast sausage or bacon, crumbled
1/2 cup shredded cheddar cheese
Salt and pepper to taste

For Boiling and Topping:

6 cups water
1/4 cup baking soda
1 egg, beaten (for egg wash)
Coarse sea salt for sprinkling

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Instructions

Activate Yeast: In a large bowl, combine warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy to ensure the yeast is active and ready.
Make Dough: Stir in the flour, salt, and melted butter. Mix and knead for 6–8 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Prepare Filling: While the dough rises, scramble the eggs with salt and pepper. Mix in the cooked sausage or bacon and shredded cheddar cheese. Allow the filling to cool to avoid melting the dough during assembly.
Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
Shape Rolls: Punch down the risen dough and divide into 6–8 equal pieces. Flatten each piece into a circle, place a heaping tablespoon of filling in the center, and pinch the dough around it tightly to seal the filling inside.
Boil Rolls: Bring the water and baking soda to a rolling boil in a large pot. Carefully drop each stuffed dough ball into the boiling water for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
Egg Wash and Season: Brush each pretzel roll with the beaten egg to give it a shiny, golden crust. Sprinkle coarse sea salt evenly on top.
Bake: Bake the rolls for 15–18 minutes, or until they turn deep golden brown. Remove from the oven and allow to cool slightly before serving to set the filling.

Notes

Customize the filling by adding sautéed vegetables, ham, or different cheeses for varied flavors.
These pretzel rolls are best enjoyed fresh but can be reheated in a toaster oven to retain their crispiness.
Ensure the filling is cooled before stuffing the dough to prevent it from becoming soggy.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American, German-Inspired