Bacon and Egg Breakfast Pretzels #FoodieExtravaganza

Bacon and Egg Breakfast Pretzels

Welcome to the Foodie Extravaganza!  

We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is pretzels with an optional ingredient of caramel.  Yes, October is National Pretzel Month along with a whole array of other delightful things!! Get excited!! We hope you all enjoy our delicious pretzel treats this month and come back to see what we bring for you next month.  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

For this challenge I made a tasty bacon and egg breakfast sandwich with a bit of grated cheddar. Oh yes, on a pretzel bun. Everything tastes better on a fresh, soft pretzel bun!
pretzel bun
Bacon, egg and cheese is a killer breakfast sandwich. I like mine with a runny egg but make it as you like it.
breakfast pretzel bite
Now the fun part is you can shape these as you like. See a pattern here? You got it. You’re the boss!
pretzel dough
Into the drink.
boil pretzel dough
Ready for the oven.
pretzel dough resting
Peek inside. I can’t resist these pretzels!
peek inside pretzel
Here’s your basket, choose your roll and I’ll make breakfast!
soft pretzels

Bacon and Egg Breakfast Pretzels
Prep time
Cook time
Total time
  • 1½ cups warm (110 to 115 degrees F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4½ cups
  • 2 ounces unsalted butter, melted
  • ¼ cup Vegetable oil for the bowl and paper
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg beaten with 1 tablespoon water
  • Coarse salt
Egg Sandwich
  • 8 eggs
  • 8 slices bacon, cooked
  • ½ cup shredded cheddar
Combine warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
  1. Allow to sit for about 5 minutes and until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
  2. Remove dough and place in well oiled bowl. Cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  3. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  4. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  5. In the meantime, turn the dough out onto a slightly floured work surface and divide into 8 equal pieces. Shape each piece into a roll.
  6. Place onto the parchment-lined half sheet pan.
  7. Place the pretzels into the boiling water a few at a time for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each with egg wash and sprinkle with the salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack.
  8. While buns cool, prepare eggs(fry, poach or scramble)
  9. Assemble sandwich with egg, bacon cheese

Need more pretzel love? Check out all these terrific ways to enjoy pretzels!


15 Pretzel Recipes via Foodie Extravaganza 600x600.jpg


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17 Responses to Bacon and Egg Breakfast Pretzels #FoodieExtravaganza

  1. Mary Withrow says:

    OMGoodness that just looks so good! : ) I would have to make the buns the night before though…lol

  2. This is exactly the way I want to start every single day of Pretzel Month!
    Heather // girlichef recently posted..Cinnamon Raisin Soft PretzelsMy Profile

  3. Lauren E says:

    How smart! My husband would love a breakfast sandwich with the few leftover pretzel rolls I have.
    Lauren E recently posted..#FoodieExtravaganza: PretzelsMy Profile

  4. I didn’t realise pretzels are a breakfast! Guess I should be eating them a lot more often 😛
    Gorgeous photos!

    Choc Chip Uru
    Choc Chip Uru recently posted..The Procrasti-BakerMy Profile

  5. These are absolutely gorgeous!! Great use of the pretzels.
    Wendy, A Day in the Life on the Farmw recently posted..31 Days of Writing Fiction-MOVEMy Profile

  6. Stacy says:

    That is my kind of breakfast, Cindy! And, yes, please to the runny egg. Pretzels make the best sandwiches but I didn’t realize that until I had made my own. I’m going to try yours next time I grill burgers!
    Stacy recently posted..Cheese-Stuffed Soft Pretzels #FoodieExtravaganzaMy Profile

  7. Lauren says:

    I love the use of pretzels as a breakfast sandwich!! Such a great alternative to the classic muffin and they look so soft!

    Thanks for joining in on this months theme!! Can’t wait to see what next month brings :)
    Lauren recently posted..Apple Pie Stuffed Pretzel Ropes with Caramel Dipping Sauce #FoodieExtravaganzaMy Profile

  8. Pingback: Chocolate Chip Bagels #BreadBakersCindy's Recipes and Writings

  9. Pingback: Soft Pretzel recipe - Cinnamon and Sugar sticks | Ashlee Marie

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