Hot Soft Pretzels and Eggs | Recipes

Hot Soft Pretzels and Eggs

(14) Ratings:
Prep Time:
Baking Time:
Makes:10 pretzels
Freezing:excellent

Serve up this savoury sandwich for a lunch that your guests won’t soon forget. Bacon, eggs, cheese, lettuce and tomatoes are sandwiched in a delicious fresh-baked pretzel.

Ingredients

Pretzels

1 ½ cups 375 mL warm water (105°-115°F/40°-56°C)
1 tsp 5 mL granulated sugar
1 envelope quick-rise yeast (2 ¼ tsp/11 mL)
5 cups 1.25 L Robin Hood® Best For Bread Homestyle White
1 tsp 5 mL salt

Glaze

1 egg, beaten
¼ cup 50 mL sesame seeds
1 tsp 5 mL Kosher or coarse salt

Eggs

½ cup 125 mL cooked spinach, well dried (optional)
8 eggs
½ cup 125 mL Carnation® 2% Evaporated Partly Skimmed Milk
½ cup 125 mL grated cheddar cheese, optional
8 slices cooked bacon, optional
lettuce and/or tomato, optional
vegetable spray for frying

Directions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pretzels: Combine warm water and sugar in large mixing bowl. Add yeast and let stand until mixture bubbles up.
  3. Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet.
  4. Glaze: Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds.
  5. Bake in preheated oven for 20 to 25 minutes, or until golden brown.
  6. Eggs: Cook spinach according to package directions. Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese.
  7. Stir in reserved spinach and cheese. Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and/or tomato.

Nutritional Information

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