I think I’ve lost my marbles.
I may have gone too far this time. Bacon, eggs, and cheese stuffed INSIDE a buttery soft pretzel? Crazy or genius? Allow me to explain…
You see, I’m not the biggest breakfast person. I LOVE breakfast foods, but I am usually not hungry for the first few hours after waking up. And often I’m only in the mood for something light and boring. Every single weekday, I have coffee and a plain Greek yogurt for breakfast. That’s it. BOOORING. But it works for me. The weekends are my time to kick things up a notch (or ten) in the breakfast department. These pretzels are definitely a weekend breakfast item.
We have an Amish market nearby that is fantastic for meats, cheese, and produce. I love stopping in there from time to time to pick up an extra-special steak or hunk of cheese. They also serve incredible soft pretzels. STUFFED soft pretzels. My husband discovered the bacon-egg-cheese-stuffed pretzels first and promptly drove me to the market to try them for myself. They were incredible. Think an Auntie Anne’s pretzel stuffed with wonderful things. Soft and gooey and buttery. So good.
I knew I wanted to try them at home. I used a recipe for soft pretzel dough that I’ve been using for years (unfortunately, I cannot remember/find the original source! It’s been too long. I think it’s a pretty basic recipe, though). Instead of boiling the formed pretzels in baking soda water, like you normally would, I thought they would hold up better if they were simply soaked in a similar solution. It worked like a charm.
Once baked, the fillings were soft and warm and cheesy, and the outside crisped up and turned a beautiful deep brown. One very important thing about making pretzels: don’t skimp on the salt. A good sprinkling of kosher salt really makes these. That, and the cheese. And the bacon. Mmm.
I have to say, if I make these again, it will only be for a special occasion…because they’re a lot of work. BUT! The result is addictive and very impressive, so add it to your list of “try someday” recipes. They are so worth it. I promise!
So, is the verdict in? Crazy or genius?
Breakfast-Stuffed Soft Pretzels (makes 6 servings)
For the Dough:
¾ cup warm water
2 tablespoons sugar
1⅛ teaspoons active dry yeast
1 teaspoon fine salt
2¼ cups all-purpose flour
1 tablespoon unsalted butter, melted
1 egg yolk, for brushing on formed pretzels
Kosher salt for sprinkling on top
For the Soaking Liquid:
2 cups boiling water
¼ cup baking soda
For the Filling:
2 cups scrambled eggs, cooled
2 cups shredded cheddar cheese
1 cup crumbled cooked bacon, cooled
For the Dough:
Combine the yeast, sugar, and water in a small mixing cup. Allow to sit until foamy, about 5 minutes. Combine the remaining ingredients in the bowl of a stand mixer. Slowly stream in the yeast mixture and the melted butter. Mix with the dough hook attachment until a smooth ball forms, about 1 minute. Remove dough from bowl and place on a lightly floured surface. Knead for 5 minutes. Return to bowl, cover with plastic wrap, and allow to rest for 45-60 minutes. The dough should double in size.
Preheat the oven to 475°F and line a baking sheet with parchment paper. Add the baking soda to the boiling water and mix well. Allow to cool. Form an assembly line with your fillings.
Roll dough out on a lightly floured surface into a log. Cut dough into 6 even pieces. Flatten each piece of dough into a flat rectangle (doesn’t have to be perfect!). On each dough piece, place a few tablespoons of scrambled eggs, cheese, and bacon. Fold the edges over the fillings, pinching to seal. Gently roll the filled pretzel on the counter to seal the closure. Continue forming the pretzels.
Add the formed pretzels to the pot of cooled baking soda water. Allow them to sit in the water for 2 minutes, flipping them over from time to time. Remove from liquid and place on the parchment-lined baking sheet. Brush with the egg wash and sprinkle with salt.
Bake the pretzels for 7-10 minutes, or until golden brown and crispy on the outside. Enjoy warm.