Stuffed Breakfast Pretzel Rolls
A delightful twist on traditional breakfast fare, these rolls combine the deliciousness of soft pretzels with a hearty breakfast filling.
Ingredients
Dough Ingredients
- 1 package active dry yeast Helps the dough rise.
- 1 cup warm water Necessary for activating the yeast.
- 1 tablespoon sugar Balances the savory filling.
- 4 cups all-purpose flour Base for the dough.
- 1 teaspoon salt Enhances flavors.
Pretzel Bath
- 2/3 cup baking soda Essential for the pretzel flavor.
- 1 tablespoon coarse sea salt For topping.
Filling Ingredients
- 4 ounces cream cheese, softened Filling for the rolls.
- 1 cup cooked sausage, crumbled Provides heartiness.
- 1 cup shredded cheese (e.g., cheddar or mozzarella) Adds richness.
- 1 egg beaten (for egg wash) Gives a golden sheen.
Instructions
Preparation
- In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
- Add flour and salt to the yeast mixture. Mix until combined, then knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Cooking
- Preheat your oven to 425°F (220°C).
- Roll out the dough on a floured surface and cut it into squares. Place a mix of cream cheese, cooked sausage, and shredded cheese in the center of each square. Fold and seal tightly.
- In a large pot, bring water to a boil and add baking soda. Boil each roll for about 30 seconds before placing them on a lined baking sheet.
- Brush the tops with beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes, or until golden brown.
Cooling
- Let the rolls cool slightly before serving.
Notes
For healthier alternatives, use whole wheat flour, turkey sausage, or low-fat cream cheese. You can add sautéed vegetables to your filling for extra nutrition.