A couple of months ago, after a long morning spent planting tulips in the garden, my neighbor from next door popped over. She carried a basket of her own homegrown eggs and we ended up chatting about breakfast ideas that feel special yet simple. I mentioned trying something cozy and fun: pretzel rolls stuffed with eggs, cheese, and bacon. She raised her eyebrows intrigued and asked to join me the next morning for a taste test.
The kitchen filled with early sunlight as I whisked eight scrambled eggs with a sprinkle of garlic powder. My husband shuffled in, greeted by the smell of sizzling bacon. We rolled out pizza dough together on the floured board, a little flour dancing in the air. Laughter bubbled when the eggs tried to escape the dough as I rolled them up.
After boiling each roll in baking soda water, they puffed up golden and full, smelling like freshly baked bakery treats. We brushed them with melted butter, cut into them, and cheese stretched in a glorious pull, just enough to make a grown woman giggle with delight.
My daughter FaceTimed in to say these should be on her brunch menu. I realized then: these pretzel rolls are more than a meal—they’re memories you can hold.
Short Description
Soft pretzel rolls filled with scrambled eggs, cheddar, and bacon, topped with olive oil and salt, then brushed with buttery goodness. Perfect for brunch, potlucks, or cozy mornings.
Key Ingredients
For the rolls
- 1 tube (13.8 oz) pizza dough
- 8 large eggs, scrambled (about 2 cups)
- ¼ tsp garlic powder
- 2 cups mild cheddar cheese, shredded (divided)
- 5 slices thick-cut bacon, cooked and crumbled (divided)
For boiling and finishing
- 5 cups water
- ¼ cup baking soda
- 1 large egg, beaten (for egg wash)
- ½ tsp kosher salt
For the butter topping (optional)
- ¼ cup unsalted butter, melted
- 1 tsp kosher salt
- Fresh parsley, chopped (for garnish)
Tools Needed
- Rolling pin
- Large saucepan
- Baking sheet lined with parchment and sprayed
- Pastry brush
- Sharp knife
- Slotted spoon
- Mixing bowls
Cooking Instructions
Step 1: Preheat and Prep
Preheat oven to 425°F. Line a baking sheet with parchment paper and spray lightly. Dust a cutting board with flour.
Step 2: Roll Dough
Place pizza dough on the board. Roll into a 20×14 inch rectangle. Cut into four 5-inch wide strips.
Step 3: Fill Rolls
Divide scrambled eggs, ½ cup cheese, and 2 tablespoons bacon evenly on each strip. Roll tightly and pinch ends to seal.
Step 4: Boil Rolls
In medium saucepan, bring 5 cups water to light boil. Stir in baking soda. Boil each roll for exactly 20 seconds. Use slotted spoon to transfer to the tray.
Step 5: Egg Wash and Salt
Brush each roll with beaten egg and sprinkle with kosher salt. Cut three diagonal slits on top for steam release.
Step 6: Bake
Bake 15–17 minutes until golden brown and cooked through. The crust should feel firm and sound hollow when tapped.
Step 7: Butter Topping
Whisk melted butter with salt. Brush hot rolls generously then sprinkle with fresh parsley.
Step 8: Serve
Let rolls cool slightly. Serve warm as a satisfying breakfast or brunch treat.
Why You’ll Love This Recipe
Flavor Explosion: Salty bacon, creamy egg, mild cheddar, and that signature pretzel tang
Fun Morning Option: Handheld and hearty—perfect for breakfast on the go
Simple & Fast: Ready in about 40 minutes from start to finish
Entertaining Friendly: Easy to prep ahead and bake fresh for company
Customizable: Swap sharp cheddar for pepper jack or add chives for an extra kick
Mistakes to Avoid & Solutions
Dough too sticky to roll
Solution: Dust the board and rolling pin lightly with flour
Filling spills while rolling
Solution: Press filling flat in the middle of the strip and roll firmly
Boiling too long or short
Solution: Exactly 20 seconds keeps rolls chewy and firm
No egg wash or salt
Solution: Egg wash helps salt stick and gives a glossy crust
Skipping butter topping
Solution: Brushing with butter and parsley delivers that bakery feel
Serving and Pairing Suggestions
Serve warm with a side of fruit salad or yogurt parfait
Pair with a pot of coffee or freshly brewed tea
Put out at brunch buffets alongside quiches and fresh fruit
Perfect for morning office meetings or family Sunday brunch
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 3 days
Reheat in 350°F oven for 8–10 minutes to refresh crust
Microwave for 30–45 seconds, but crust will soften
Freeze individual rolls after baking. Reheat at 350°F for 15 minutes from frozen
FAQs
1. Can I use store-bought scrambled eggs?
Yes. Just warm them before filling for best results
2. What if I don’t have baking soda?
Pretzel flavor comes from the soda. Substitute with 1 tbsp baking powder for mild effect
3. Can I prep ahead?
Yes. Assemble rolls and refrigerate before boiling and baking
4. Can I make these vegetarian?
Use extra cheese and veggies like spinach or peppers in place of bacon
5. How do I know they’re cooked through?
Golden brown tops and a hollow sound when tapped indicate doneness
Tips & Tricks
Chill filling 10 minutes before rolling to help it stay in place
Use parchment for easy cleanup and non-stick finish
Brush with garlic butter instead of plain butter for extra flavor
Sprinkle everything bagel seasoning instead of salt for variety
Cool rolls on a wire rack to maintain crust crispness
Recipe Variations
Herby Veggie: Fill with spinach, cherry tomatoes, feta, and omit bacon
Spicy Breakfast: Add sliced jalapeños and pepper jack in filling
Sausage & Cheddar: Swap bacon for cooked breakfast sausage and add cheddar
Sweet Savory: Add diced apples and cinnamon to one strip for a half-sweet version
Final Thoughts
These pretzel breakfast rolls are warm, wholesome, and hold a little magic in each bite. It’s amazing how simple ingredients, eggs, cheese, dough, can come together to feel like a special treat. I’m impressed that they can be made ahead and popped in the oven when guests arrive. They bring a smile in the morning and comfort in every bite.
Stuffed Breakfast Pretzel Rolls
Print ThisIngredients
- For the rolls
- 1 tube (13.8 oz) pizza dough
- 8 large eggs, scrambled (about 2 cups)
- ¼ tsp garlic powder
- 2 cups mild cheddar cheese, shredded (divided)
- 5 slices thick-cut bacon, cooked and crumbled (divided)
- For boiling and finishing
- 5 cups water
- ¼ cup baking soda
- 1 large egg, beaten (for egg wash)
- ½ tsp kosher salt
- For the butter topping (optional)
- ¼ cup unsalted butter, melted
- 1 tsp kosher salt
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat and Prep
Heat oven to 425°F. Line a baking sheet with parchment and spray with cooking spray. Lightly flour a cutting board.
Step 2: Roll Dough
Roll out the pizza dough into a 20×14 inch rectangle. Cut into four even strips.
Step 3: Fill the Dough
Add scrambled eggs, ½ cup cheese, and 2 tablespoons bacon to each strip. Roll up and pinch the ends to seal.
Step 4: Boil the Rolls
Bring 5 cups of water to a light boil. Stir in baking soda. Boil each roll for 20 seconds, then place on the baking sheet.
Step 5: Add Topping
Brush each roll with beaten egg. Sprinkle with salt. Make 3 small slits on top.
Step 6: Bake the Rolls
Bake for 15–17 minutes until golden and firm. Tap the crust—it should sound hollow.
Step 7: Brush with Butter
Mix melted butter with salt. Brush over the hot rolls. Sprinkle with parsley if using.
Step 8: Serve
Cool for a few minutes, then serve warm. Enjoy with coffee or juice for a cozy breakfast.
