Italian Stuffed Pretzel Buns top

You need some warm comfort food for your Sunday…don’t you?

Yes, of course you do. You’re going to want to put aside a little time and make my Italian Stuffed Pretzel Buns – so worth it.

Remember a few days ago when I told you about the perfect pretzel dough recipe? Here’s another recipe using it. This is like a version of my lasagna I like to make, but stuffed into a big fat pretzel.

Italian Pretzel Buns 2

They’re pretty intense.

Stuffed Italian Pretzel Buns

You could dunk them in some marinara; but it’s optional. They’re soooogood by themselves.

Spicy Sausage Italian Pretzel Buns

Italian Sausage, Spinach and Mozzarella Stuffed Pretzel Bun


  • Pretzel Dough from Oh Sweet Basil
  • 1/2 lb Italian sausage, browned and crumbled
  • 6 oz. spinach, chopped
  • 2 cups Mozzarella cheese, shredded
  • Water, for boiling
  • 2/3 cup baking soda
  • 2 eggs, whisked
  • Sea salt


  • Make pretzel dough and let it rise.
  • Combine the sausage, spinach and cheese in a mixing bowl; refrigerate until ready to use.
  • Preheat oven to 450.
  • Divide dough into 8 pieces and smooth them into flat circular discs using your hands.
  • Put a heaping tablespoon of sausage mixture into the center of each disc, then fold the pretzel dough around it to make a ball.
  • Add the baking soda to a large stock pot of water and bring to a boil.
  • Very gently add the pretzel buns to the boiling water, just a few at a time, and boil for 30 seconds.
  • Remove using a slotted spoon to a baking sheet lined with parchment paper.
  • Brush with egg wash and sprinkle with salt.
  • Bake for about 10 minutes, until golden brown.

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