Breakfast Sausage Pretzel Rolls
recipe from the Over Easy cookbook
- 1 ½ cups warm water (110-115F)
- 1 tablespoon sugar
- 2 ¼ teaspoons (1 package) dry active yeast
- 2 tablespoons unsalted butter, melted + cooled
- 4 ½ cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- vegetable oil, for brushing
- 1 cup baking soda
- 18 fully cooked breakfast sausage links
- 1 large egg
- flaky salt
In the bowl of a stand mixer fitted with a dough hook, combine the warm water and sugar. Sprinkle yeast on top and let sit for five minutes, until foamy. Add the butter, flour, and salt. Mix on low-speed until combined. Increase this feed to medium and knead for 4 minutes, until it’s smooth and pulls away from the bowl. Sprinkle with flour, cover with plastic wrap, and store and a warm place to rise until doubled in size, 1 ½ to 2 hours.
Place racks in the center and upper third of the oven and preheat to 425°F. Line rimmed baking sheets with parchment paper and lightly brush the paper with oil (the pretzels like to stick).
In a large saucepan set over medium heat bring 10 cups of water to a summer added baking soda and bring to a boil.
Turn the dough out onto a lightly oiled work surface. Divide into 18 pieces. Starting with the fingers of both hands and the center of one piece, roll it, moving your hand away from you until you have a 10-inch long rope. Wrap the dough around the sausage link, sealing the ends. Repeat for the remaining pretzels
Working in batches of four at a time, boil a few pretzels for 30 seconds. Using a slotted spatula, transfer to the prepared baking sheets. Beat the egg with a splash of water and brush the egg wash on the pretzels. Sprinkle with flaky salt.
Bake for 12 to 14 minutes until deep golden brown. Transfer to a wire rack to cool for a few minutes before serving warm.