Description
Cheeseburger Pretzel Bombs are a delicious, bite-sized snack combining savory meatballs, melted American cheese, and soft pretzel dough. These flavorful bombs are boiled in a baking soda bath for that classic pretzel texture and baked to golden perfection, making them perfect for parties, game days, or casual snacking.
Ingredients
Scale
Dough and Filling
- 1 lb pizza dough (455 g), left out at room temperature for 15-20 minutes
- 7 slices American cheese, cut in half
- 14 frozen mini meatballs, thawed
Boiling Bath
- 1/4 cup baking soda (45 g)
- 5 cups water (1.2 L)
Topping
- 1 egg, beaten
- Coarse sea salt
Serving
- Yellow mustard, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 425˚F (220˚C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Dough Pieces: Cut the pizza dough into 14 evenly sized pieces. Take each piece and stretch it into an 8-inch (20 cm) long strip to wrap the fillings nicely.
- Assemble Bombs: On the top of each dough strip, place a piece of American cheese followed by a thawed mini meatball. Roll the dough tightly around the cheese and meatball to enclose, sealing the edges. Place each assembled bomb onto the prepared baking sheet.
- Prepare Boiling Bath: Bring 5 cups (1.2 L) of water to a boil in a saucepan. Carefully add the 1/4 cup (45 g) of baking soda and stir until dissolved to create the pretzel boiling bath.
- Boil Pretzel Bombs: Working in batches, boil each dough ball in the baking soda water for 30 seconds to achieve the signature pretzel crust texture. Remove with a slotted spoon and dab dry with a towel to remove excess water.
- Egg Wash and Salt: Brush each pretzel bomb with the beaten egg to help them brown beautifully in the oven. Sprinkle coarse sea salt on top for that classic pretzel flavor.
- Bake: Bake the pretzel bombs in the preheated oven for 20 minutes until they are golden brown and cooked through.
- Serve: Serve the warm Cheeseburger Pretzel Bombs with yellow mustard on the side, if desired, for dipping.
Notes
- Make sure to thaw the mini meatballs thoroughly before assembling to ensure they cook evenly in the oven.
- If you don’t have pizza dough, you can substitute with store-bought pretzel dough or homemade pretzel dough for a more traditional flavor.
- Use a slotted spoon for boiling to remove the bombs easily and prevent water from dripping when transferring to the baking sheet.
- Adjust the amount of coarse sea salt to your taste preference or swap with pretzel salt if available for authenticity.
- For a spicier twist, add a small amount of mustard inside the bombs with the cheese and meatball before rolling.
- These pretzel bombs are best enjoyed fresh but can be reheated in the oven to restore their crispness.
Nutrition
- Serving Size: 1 bomb
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg
