Description
A delicious and portable savory soft pretzel stuffed with crispy bacon, scrambled eggs, and melted cheddar cheese.
Ingredients
1.5 cups warm water (110°F)
1 tablespoon sugar
2.25 teaspoons active dry yeast (1 packet)
4.5 cups all-purpose flour
2 ounces unsalted butter, melted
1 teaspoon salt
10 cups water (for bath)
2/3 cup baking soda (for bath)
8 slices bacon, cooked and crumbled
4 large eggs, scrambled
1.5 cups sharp cheddar cheese, shredded
1 egg beaten with 1 tbsp water (egg wash)
Coarse sea salt for sprinkling
Instructions
Step 1: Combine warm water, sugar, and yeast in a stand mixer bowl and let sit for 5 minutes until foamy.
Step 2: Add flour, melted butter, and salt. Mix with a dough hook for 5-7 minutes until smooth and elastic.
Step 3: Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
Step 4: Prepare the filling by mixing cooked bacon, scrambled eggs, and shredded cheese in a medium bowl.
Step 5: Divide risen dough into 8 pieces. Roll each into a rectangle, add filling, and pinch seams tightly to seal.
Step 6: Preheat oven to 425°F. Bring 10 cups of water and baking soda to a boil.
Step 7: Boil each pretzel for 30 seconds, then place on a parchment-lined baking sheet.
Step 8: Brush with egg wash, sprinkle with salt, and bake for 12-15 minutes until dark golden brown.
Notes
Make sure the scrambled eggs are completely cool before stuffing the dough to avoid tearing. Pinch the seams very well to prevent cheese from leaking in the soda bath.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 385 kcal
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 95mg
