Stuffed Breakfast Pretzel Rolls
Delightful pretzel rolls filled with creamy cheese and savory sausage, perfect for breakfast or as a snack.
Ingredients
For the Dough
- 1 package active dry yeast A tiny powerhouse that makes everything rise and fluffy!
- 1 cup warm water The essential liquid that activates the yeast.
- 1 tablespoon sugar A touch of sweetness that balances the savory filling.
- 4 cups all-purpose flour The backbone of our pretzel rolls.
- 1 teaspoon salt Elevates all the flavors.
For the Boiling and Topping
- 2/3 cup baking soda Gives pretzels distinctive color and flavor.
- 1 tablespoon coarse sea salt Adds a salty crunch on top.
For the Filling
- 4 ounces cream cheese, softened Rich and creamy for a luscious filling.
- 1 cup cooked sausage, crumbled Savory and satisfying.
- 1 cup shredded cheese Use cheddar or mozzarella for gooey goodness.
For the Egg Wash
- 1 egg beaten Provides a glossy finish.
Instructions
Preparation
- In a large bowl, dissolve the yeast and sugar in warm water. Allow it to sit for about 5 minutes, until frothy.
- Gradually add flour and salt, and gently mix until combined. Knead the dough on a floured surface for 7-10 minutes until smooth and elastic.
- Cover the dough with a towel and let it rise in a warm place for about an hour or until doubled in size.
Cooking
- Preheat your oven to 425°F (220°C).
- Punch down the risen dough and roll it out into a rectangle. Cut into squares and fill each square with cream cheese, sausage, and shredded cheese. Fold and seal the edges.
- Bring water to a boil in a large pot and add baking soda. Boil each roll for about 30 seconds, then place them on a baking sheet.
- Brush the tops with the beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes until golden brown.
- Let them cool slightly before serving.
Notes
For best results, make sure your yeast is activated, knead the dough thoroughly, and do not skip the boiling step.