Stuffed Breakfast Pretzel Rolls wrap scrambled eggs, mild cheddar, garlic powder, and crisp bacon inside pizza dough, then use a brief baking-soda bath to create a glossy pretzel-style crust. Each large roll receives the same filling before being sealed, boiled for exactly 20 seconds, egg-washed, scored, and baked.
The recipe makes exactly 4 rolls in 41 minutes, with 25 minutes of preparation and 16 minutes of cooking. A melted-butter and salt finish with parsley is optional; the egg-washed, kosher-salted rolls are fully seasoned without it.
Stuffed Breakfast Pretzel Roll Ingredients
For four rolls, use one 13.8-ounce tube pizza dough, 8 scrambled large eggs—about 2 cups—¼ teaspoon garlic powder, 2 cups shredded mild cheddar divided, and 5 cooked thick-cut bacon slices, crumbled and divided.
The bath and finish require 5 cups water, ¼ cup baking soda, one beaten egg for egg wash, and ½ teaspoon kosher salt. The optional topping uses ¼ cup melted unsalted butter, 1 teaspoon kosher salt, and chopped fresh parsley.
If you enjoy this recipe, you may also like Ham and Cheese Egg Muffins.
How to Make Stuffed Breakfast Pretzel Rolls
- Preheat the oven to 425°F. Line a large sheet with parchment, spray it, and flour a cutting board.
- Roll the pizza dough to 20×14 inches and cut exactly 4 strips, each about 5 inches wide.
- Mix scrambled eggs with ¼ teaspoon garlic powder. Put ½ cup eggs, ½ cup cheddar, and 2 tablespoons bacon on each strip.
- Roll tightly and pinch both ends closed.
- Bring 5 cups water to a light boil and dissolve ¼ cup baking soda.
- Boil each roll separately for exactly 20 seconds; lift with a slotted spoon to the sheet.
- Brush with beaten egg, divide ½ teaspoon salt over all four, and cut three diagonal slits in each.
- Bake 15–17 minutes until golden.
- If desired, mix melted butter with 1 teaspoon salt, brush over hot rolls, and add parsley.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare the Oven and Work Surfaces
Roll Dough to Twenty by Fourteen Inches
Cut Exactly Four Five-Inch Strips
Season Eight Scrambled Eggs
Add Cheese and Bacon Equally
Roll Tightly and Seal Both Ends
Dissolve Baking Soda in Five Cups Water
Boil Each Roll for Twenty Seconds
Egg-Wash, Salt, and Score
Bake Fifteen to Seventeen Minutes
Add the Optional Butter Finish
Serve and Store Four Rolls
Conclusion
At 425°F, roll 13.8 ounces pizza dough to 20×14 inches and cut 4 strips. Fill each with ½ cup garlic-seasoned scrambled eggs, ½ cup cheddar, and 2 tablespoons bacon; roll and seal. Dissolve ¼ cup baking soda in 5 cups lightly boiling water and boil each roll 20 seconds. Egg-wash, divide ½ teaspoon salt over them, cut three slits each, and bake 15–17 minutes.
Frequently Asked Questions
- → How many stuffed pretzel rolls does this make?
The recipe makes exactly 4 large breakfast pretzel rolls.
- → How long is each roll boiled?
Boil each roll separately for exactly 20 seconds in the baking-soda bath.
- → How much filling goes in each strip?
Use ½ cup scrambled egg, ½ cup cheddar, and 2 tablespoons crumbled bacon per strip.
- → How many slits are cut in each roll?
Cut exactly three diagonal slits in every egg-washed roll before baking.