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.