Description
Cheeseburger Pretzel Bombs are a delicious party snack combining soft pretzel dough with a molten filling of mini meatballs and melted American cheese. These bite-sized treats are boiled briefly in baking soda water to achieve a chewy pretzel texture, then baked until golden brown and served warm with optional mustard for dipping.
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
Pretzel Boil
- 1/4 cup baking soda (45 g)
- 5 cups water (1.2 L)
Topping
- 1 egg, beaten
- Coarse sea salt
- Yellow mustard, for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 425˚F (220˚C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Dough Pieces: Cut the pizza dough into 14 evenly sized pieces. Stretch each piece into an 8-inch (20 cm) long strip to prepare for rolling.
- Assemble Bombs: Place a half slice of American cheese at the top of each dough strip, followed by one thawed mini meatball. Roll the dough tightly around the filling, sealing edges, then place seam side down on the prepared baking sheet. Repeat for all pieces.
- Make Baking Soda Bath: Bring 5 cups of water to a boil in a saucepan, then add 1/4 cup baking soda and stir until fully dissolved to create the pretzel boiling solution.
- Boil Dough Bombs: Boil the assembled dough balls in batches for 30 seconds each to develop the pretzel crust texture. Remove them carefully with a slotted spoon and dab dry with a kitchen towel.
- Egg Wash and Salt: Brush each boiled dough ball with the beaten egg to give a glossy finish, then sprinkle generously with coarse sea salt for authentic pretzel flavor.
- Bake to Finish: Bake the pretzel bombs in the preheated oven for 20 minutes or until they turn a deep golden brown, indicating they are cooked through and have a chewy crust.
- Serve: Serve warm with yellow mustard on the side for dipping, if desired, to add a tangy contrast to the cheesy meat-filled bombs.
Notes
- Make sure the mini meatballs are fully thawed before assembling to ensure even cooking inside the dough.
- Boiling the dough in baking soda water is key to achieving the classic pretzel texture; do not skip this step.
- You can substitute American cheese with cheddar or pepper jack for a different flavor.
- If you want spicier bites, add a dash of cayenne pepper to the meatballs before rolling.
- Serve these as a fun appetizer or snack at parties, perfect for sharing.
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
