Stuffed Breakfast Pretzel Rolls

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Roll out the pizza dough into a rectangle and cut into 8 equal pieces.
3. On each dough piece, place a spoonful of scrambled eggs, chopped sausage, and shredded cheddar.
4. Fold the dough over the filling, pinching and sealing the edges to form a secure roll.
5. In a large saucepan, bring 4 cups of water to a boil. Carefully stir in the baking soda.
6. Using a slotted spoon, gently dip each roll into the boiling baking soda solution for 15–20 seconds, then transfer to the prepared baking sheet.
7. Brush each roll with the beaten egg and sprinkle with coarse salt.
8. Bake for 15–18 minutes, or until rolls are puffed and golden brown.
9. Let cool for a few minutes before serving.

Variations :

• Veggie Version: Replace sausage with sautéed spinach, mushrooms, or bell peppers for a vegetarian option.
• Cheesy Boost: Add a dab of cream cheese or a second type of cheese like Swiss or pepper jack inside.
• Spicy Kick: Mix chopped jalapeños or hot sauce into the eggs for a breakfast with heat.
• Mini Version: Cut smaller pieces of dough and make bite-sized rolls for parties or brunch platters.

Tips :

• Seal rolls tightly to prevent fillings from leaking during boiling or baking.
• Use silicone-tipped tongs or a slotted spoon for boiling to avoid tearing the dough.
• Prep ahead: Assemble and boil the rolls the night before. Store in the fridge and bake fresh in the morning.
• Serve warm with maple syrup, honey mustard, or sriracha aioli for dipping.

Stuffed Breakfast Pretzel Rolls are a brilliant, bakery-style breakfast you can make right at home—soft, savory, and absolutely satisfying.