If you had a choice between a sweet or savory treat for breakfast, what would you pick?  Breakfast is the only meal each that works with both the savory and sweet dishes, one of the many reasons it’s the best meal of the day. A tightly wrapped pretzel bun gives a pastry like quality and it only takes a little something extra to make Sweet and Savory options for this fluffy treat. Enjoy!

3/4 cups Warm Water

1 Tbsp Light Brown Sugar

1 tsp Yeast, Slightly Heaping

1-1/2 Tbsp Unsalted Butter, Melted

1/2 tsp Cinnamon

1 tsp Salt

2-1/2 Cups Flour

 

 

 

 

In separate bowls  combine the Water, Sugar, Yeast. Let sit for 5 minutes.
Melt Butter and add sweet OR savory flavor to the butter.

 

Add the Salt and Flour until combined. Kneading until the dough is smooth, if the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Cover with plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

Remove the dough from the bowl and place on a flat surface. Divide each dough into quarters. Roll each piece into a long rope. 

 

 

 

 

 

Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. 

 

 

Remove with a large flat slotted spatula. Place 4 pretzels on each baking sheet, brush the tops with the egg wash.

 

 

Add Sea Salt & Parmesan to the Savory Pretzel Roll. Bake for 15 to 18 minutes or until Pretzels are golden brown.
Remove Pretzels from oven and let cool on a wire baking rack.

Glaze the Sweet Pretzel Roll after they have slightly cooled.