Say good morning to pure comfort with Stuffed Breakfast Pretzel Rolls: a delightfully soft, golden-baked pastry packed with scrambled eggs, sizzling sausage, and rich cheddar cheese. This grab-and-go brunch masterpiece balances hearty flavors with the irresistible chew of classic pretzel dough, making it a standout whether you’re fueling a busy weekday or enhancing a weekend feast. Not only are these rolls crazy delicious, but their clever assembly means each bite is warm, melty, and perfectly seasoned—think of them as breakfast’s answer to the beloved stuffed pretzel, and watch them disappear before your coffee even cools.
Ingredients You’ll Need
Don’t be fooled by the impressive result—making Stuffed Breakfast Pretzel Rolls is all about essentials that work together seamlessly. Each ingredient has a specific job, whether it’s adding flavor, creating texture, or giving those signature pretzel vibes right at home.
- Refrigerated pizza dough or homemade pretzel dough: This forms the pillowy, chewy base that mimics the classic pretzel shell we all love.
- Eggs, scrambled: Soft, fluffy eggs are the heart of the filling, providing protein and a buttery texture.
- Cooked breakfast sausage links, chopped: Savory, juicy bits of sausage add a meaty richness and a shot of flavor to every bite.
- Shredded cheddar cheese: Melty cheddar brings sharpness and gooey goodness that holds the filling together.
- Water + baking soda (for boiling): The quick baking soda bath gives that authentic pretzel crust, all shiny and golden.
- Egg yolk (for egg wash): Brushing the rolls with egg yolk ensures a glossy, bakery-style finish after baking.
- Coarse salt, for topping: Just a sprinkle brings out all the savory flavors and gives that classic pretzel crunch.
How to Make Stuffed Breakfast Pretzel Rolls
Step 1: Prep the Oven and Tray
Begin by preheating your oven to 400°F (200°C), ensuring a hot and even bake for your pretzel rolls. Line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. You’ll thank yourself later!
Step 2: Divide and Shape the Dough
Grab your pizza or pretzel dough and cut it into four equal portions. Roll each one out into a rectangle—aim for about the size of your hand. This gives plenty of space for your filling without risking any messy leaks.
Step 3: Make the Magic Filling
Layer each rectangle with a portion of your freshly scrambled eggs, a hearty sprinkle of chopped sausage, and a generous handful of shredded cheddar cheese. The key here is not to overfill—pack them well but leave room at the edges so you can seal everything in.
Step 4: Roll and Seal
Carefully roll each dough rectangle over the filling, tucking in the sides as you go. Pinch the seams firmly closed—this keeps all that glorious breakfast magic sealed tight during baking.
Step 5: Pretzel Boil
Time for the pretzel twist! In a large pot, bring 6 cups of water and a quarter cup of baking soda to a gentle boil. Using a slotted spoon or spatula, carefully lower each stuffed roll into the boiling water for about 30 seconds. This step is what gives you that authentic pretzel crust and flavor—don’t skip it!
Step 6: Egg Wash & Finish
After their quick dip, place the boiled rolls on your prepared baking sheet. Brush each with egg yolk for that signature shine, then sprinkle with coarse salt for a crunchy, salty finish.
Step 7: Bake to Perfection
Bake the rolls in your preheated oven for 15 to 18 minutes, or until they are deeply golden, puffed, and irresistible. Let them cool for a few minutes—if you can wait!—then dive in while the cheese is still melty and the pretzel roll is warm.
How to Serve Stuffed Breakfast Pretzel Rolls
Garnishes
A sprinkle of fresh chives or parsley adds a pop of color and a hint of brightness against the rich filling. For a hit of spice, try a dusting of smoked paprika or a tiny drizzle of hot sauce right before serving.
Side Dishes
Serve Stuffed Breakfast Pretzel Rolls with a crisp side salad, some roasted breakfast potatoes, or a bowl of fresh fruit for a beautiful brunch plate. If you need a little extra indulgence, pair with a creamy dip—think honey mustard or herbed cream cheese.
Creative Ways to Present
Stack the rolls high on a rustic board for a brunch buffet, slice them into rounds for party snacks, or wrap them in parchment for breakfast on the run. Stuffed Breakfast Pretzel Rolls are also perfect tucked into lunchboxes for a fun brunchy surprise later in the day.
Make Ahead and Storage
Storing Leftovers
Let any leftover Stuffed Breakfast Pretzel Rolls cool completely, then wrap them tightly in plastic wrap or store in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to three days—perfect for quick breakfasts throughout the week!
Freezing
These rolls freeze like a dream! Once cooled, wrap each one individually in plastic wrap and place them in a freezer-safe zip-top bag. They’ll keep for up to two months; just defrost overnight in the fridge or on the counter before you crave them again.
Reheating
For the best texture, reheat your Stuffed Breakfast Pretzel Rolls in a 350°F oven for 8-10 minutes, or until heated through and the center is melty. You can also use the microwave for a quick fix—about 45 seconds per roll—but the oven will bring back that perfect pretzel crust.
FAQs
Can I use homemade pretzel dough instead of pizza dough?
Absolutely! Homemade pretzel dough adds an extra layer of authenticity and chewiness. Just follow your favorite pretzel dough recipe through the first rise, then continue with the filling and shaping as described.
What other fillings work well in Stuffed Breakfast Pretzel Rolls?
The sky’s the limit—try cooked bacon, sautéed mushrooms, or even roasted veggies for a different twist. Mix and match cheeses, or throw in some spinach or caramelized onion for a gooey, flavorful medley.
Do I really need to boil the rolls in baking soda water?
Yes! That quick bath in baking soda water is what gives your Stuffed Breakfast Pretzel Rolls their trademark pretzel smell, color, and texture. It’s a little extra step that makes all the difference.
How do I keep the filling from leaking out when baking?
Make sure to leave a border around the dough edges when filling, and pinch seams tightly after rolling to prevent any filling from escaping. Placing the seam side down on the baking sheet helps seal everything in during baking.
Can I make these ahead for a crowd?
Definitely! Prep and fill the rolls the day before, store them uncooked in the refrigerator, and boil/bake them fresh in the morning. This makes brunch entertaining a breeze and ensures everyone gets a warm, freshly baked treat.
Final Thoughts
Whether you’re jazzing up breakfast, packing a brunch picnic, or simply craving a cozy treat, Stuffed Breakfast Pretzel Rolls bring smiles at first bite. With their golden crust, gooey filling, and customizable goodness, I’m sure these will become as loved in your home as they are in mine—give them a try and watch them work their magic!
Print
Stuffed Breakfast Pretzel Rolls Recipe
- Total Time: 38 minutes
- Yield: 6 servings
Description
Hearty, cheesy, and totally comforting–this casserole layers all your favorite burger fixings over a bed of crispy fries!
Ingredients
- 1 can refrigerated pizza dough or homemade pretzel dough
- 4 eggs, scrambled
- 4 breakfast sausage links, cooked and chopped
- 1 cup shredded cheddar cheese
- 6 cups water
- 1/4 cup baking soda
- 1 egg yolk (for egg wash)
- Coarse salt, for topping
Instructions
- Prepare for Baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper so the rolls don’t stick and cleanup is easy.
- Divide and Shape Dough: Slice the dough into 4 equal portions, then roll each piece into a rectangle large enough to fill and roll.
- Fill and Roll: Add a generous spoonful of scrambled eggs, chopped sausage, and cheddar cheese to one end of each rectangle. Roll each up tightly, pinching the ends and seam to seal and keep the filling inside.
- Boil in Baking Soda Bath: In a large pot, bring 6 cups of water and 1/4 cup baking soda to a boil. Use a slotted spoon to gently lower each stuffed roll into the boiling water for about 30 seconds. This gives that signature pretzel chew and flavor. Remove and place on the prepared baking sheet.
- Egg Wash and Salt: Brush each roll with egg yolk for a golden color and sprinkle generously with coarse salt for that classic pretzel finish.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the rolls are a deep golden brown and the cheese is melted inside.
- Cool and Serve: Let the stuffed pretzel rolls cool for several minutes before serving—they’re best enjoyed warm!
Notes
- For extra flavor, try adding chopped cooked bacon or sautéed peppers to the filling.
- Homemade pretzel dough can be used for a more traditional pretzel taste.
- Serve with a side of spicy mustard or cheese sauce for dipping.
- These rolls can be prepped in advance and baked in the morning for a quicker breakfast.
- Reheat leftovers in the oven for best texture—microwaving can make the dough soggy.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American