Stuffed Breakfast Pretzel Rolls are bacon, scrambled eggs, and cheese wrapped in pizza dough, boiled, and baked to a golden brown. It’s a delicious breakfast that will keep you going all morning and would even be a delicious mid-day snack! And, you can even make these in an air fryer! I also have a Breakfast Bomb that I know you’ll love.
Ingredients & Substitutions
Dough: One part of this recipe that makes it so easy is the store-bought dough. Just grab a tube of pizza dough to use. That is what I used in my Pretzel Pigs in a Blanket (which you have to try). Homemade pizza dough would also work in this recipe.
Scrambled Eggs: You will need 2 cups of scrambled eggs for this recipe (about 8 eggs). No matter the recipe you use for the eggs, I recommend adding 1/4 teaspoon of garlic powder to them for added flavor. However, you could leave that out if you don’t have any on hand.
Cheese: I used mild cheddar cheese in the pretzel rolls. They would also be delicious with sharp cheddar, swiss, pepper jack, or provolone cheese. Try your favorite cheese with the roll!
Bacon: Bake and crumble the bacon ahead of time so it’s ready to go when you assemble the pretzel rolls. Bake the strips of bacon on an aluminum foil-lined baking sheet for 18-20 minutes at 415°F. It will last in the refrigerator for 4-5 days.
Baking Soda: The baking soda is the leavening agent added to the boiling water to give the dough its soft pretzel taste and texture.
Butter Topping: After being baked, the stuffed breakfast pretzel rolls are brushed with a mixture of salt and melted butter.
Can I Make Stuffed Pretzel Rolls Ahead of Time?
Yes! To save time, especially during hectic mornings, get the breakfast pretzel rolls assembled the night before. Cover them with plastic wrap and store them in the refrigerator until ready to boil and bake the next morning.
Can I Freeze Stuffed Breakfast Pretzel Rolls?
Yes! You can freeze stuffed breakfast pretzel rolls ahead of time or after baking them.
To Freeze Ahead of Time: First, get the breakfast pretzel rolls assembled. Once assembled, place them onto a baking sheet lined with parchment paper. Transfer the pretzel rolls to the freezer to freeze for an hour or two. Once solid, store the pretzel rolls in a freezer-safe container for up to 3 months. When ready to enjoy, let the stuffed pretzels thaw in the refrigerator overnight. Then, when ready to make them, let them come to room temperature for about 30 minutes. Finally, boil and bake them as instructed.
To Freeze After Baking: Let the pretzel rolls cool completely. Next, individually wrap each roll in plastic wrap or aluminum foil. Store them in a freezer-safe container for up to 3 months.
Stuffed Breakfast Pretzel Rolls
- 1 tube (13.8 ounces) pizza dough
- 8 large eggs, scrambled (about 2 cups), prepared to your liking, plus ¼ teaspoon garlic powder
- 2 cups (226 g) mild cheddar cheese, shredded, divided
- 5 slices thick-cut bacon, cooked and crumbled, divided
- 5 cups water (for boiling)
- ¼ cup (55 g) baking soda (for the boiling water)
- 1 large egg, room temperature, beaten (for egg wash)
- ½ teaspoon kosher salt
Butter Topping (optional)
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon kosher salt
- fresh parsley, chopped, for garnish
- Preheat oven to 425°F* and line a large baking sheet with parchment paper. Spray with nonstick cooking spray.
- Sprinkle flour onto a cutting board. Remove the pizza dough from the package and place it onto the board. Using a rolling pin, roll the dough out into a 20×14-inch rectangle. Using a pizza cutter, cut the rolled-out dough into 4, 5-inch wide strips.
- On each strip of dough, add ½ cup of scrambled eggs, ½ cup of cheese, and 2 tablespoons of crumbled bacon. Tightly roll the filling in the dough until it is completely wrapped, pinching the ends together to seal.
- To a medium saucepan over medium heat, add water. Bring the water to a light boil. Add the baking soda and stir until dissolved.
- Working one at a time, add a pretzel roll to the boiling water and boil for 20 seconds. Using a slotted spoon, remove the pretzel roll and place it on the parchment-lined baking sheet. Repeat with the remaining pretzel rolls.
- Use a pastry brush to brush the outside of each with the beaten egg. Sprinkle each evenly with salt.
- Using a sharp knife, cut three diagonal slits on the top of each roll.
- Bake for 15-17 minutes, or until the dough is golden brown.
- In the final minutes of baking the pretzel rolls, combine the melted butter with salt.
- Brush the baked pretzel rolls with the butter mixture and serve garnished with parsley. (optional)
- After boiling the stuffed pretzel rolls, brush each with the beaten egg.
- Place them into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry for 6-8 minutes, flipping them halfway through cooking time.
- Brush with the butter mixture and garnish with parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.