Italian Sausage Stuffed Pretzels

Italian Sausage Stuffed Pretzel Buns

These Italian Sausage Stuffed Pretzel Buns are kinda like a big, soft, salty-ish, pizza-y, cheesy pretzel pillow with stringy mozzarella, spinach and sausage. They don’t mind being dipped in marinara, but they’re absolutely divine just the way they are.

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 these – they’re so worth it.

Italian Sausage Stuffed Pretzel Buns

Remember a few days ago when I told you about the perfect pretzel dough recipe?

I’ve made another recipe using it.

This is very much like a version of my lasagna stuffed into a big fat pretzel.

Sans tomato sauce and ricotta.

Italian sausage, spinach and mozzarella cheese stuffed into a pretzel bun.

Italian Sausage Stuffed Pretzel Buns

They’re pretty intense.

Italian Sausage Stuffed Pretzel BunsMy opinion is that if you do opt for dunking it, try a good Puttanesca sauce.

They’re soooo good either way.

Italian Sausage Stuffed Pretzels

I’m addicted to the pretzel alone.

Here’s your printable-

Italian Sausage Stuffed Pretzels

Italian Sausage Stuffed Pretzel Buns

Yield: 6 Pretzels
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes


  • 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


  1. Make pretzel dough and let it rise.
  2. Combine the sausage, spinach and cheese in a mixing bowl; refrigerate until ready to use.
  3. Preheat oven to 450.
  4. Divide dough into 8 pieces and smooth them into flat circular discs using your hands.
  5. Put a heaping tablespoon of sausage mixture into the center of each disc, then fold the pretzel dough around it to make a ball.
  6. 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.
  7. Remove using a slotted spoon to a baking sheet lined with parchment paper.
  8. Brush with egg wash and sprinkle with salt.
  9. Bake for about 10 minutes, until golden brown.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 113mgSodium: 7618mgCarbohydrates: 27gFiber: 2gSugar: 1gProtein: 20g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 13 Comments

  1. Mommy on Demand

    Sounds amazing! Thanks for coming over and sharing at The Weekend Retreat hope to see you back on Thursday!! 

  2. Jenna

    this looks so decadent, I have pretzels on my to try list~I will check out the dough recipe, thanks so much!

  3. Create With Joy

    What an amazing recipe! Thanks for sharing it with us at Inspire Me Monday at Create With Joy!

    Congratulations – you are one of our Featured Guests this week!

    Look forward to seeing what’s cooking in your kitchen this week!

  4. Joyce @ It's Your Life

    Came for the party, saw this recipe, and oh my so have to make, pinned to my everything yummy board. Off to party and share.

  5. Katherines Corner

    Oh my goodness, this is fabulous!!! I must pin!I invite you to share it at my hop today. Hugs!

  6. Mika

    Beautiful. Looks delicious.I cant wait to try this one!

    Coming from Melt in Your Mouth Monday. Visit my blog and say Hi!

  7. Wow these look absolutely amazing. I don’t have everything to make these tonight, but I think I will take a few things that I do have and make it work! I want to make these as directed though soon!

  8. Maureen | Orgasmic Chef

    It’s 7am and I’m swooning. I wonder how the family would feel if I said this is what we needed for breakfast. 🙂

    1. Shea

      It would make a fantastic breakfast! And I would even dip them in your peach chutney 😉

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