Description
Cheeseburger Pretzel Bombs combine the savory flavors of mini meatballs and melted American cheese wrapped in soft pretzel dough. These bite-sized snacks are boiled briefly in baking soda water to achieve that classic pretzel texture, then baked to golden perfection. Perfect for parties, game days, or as a fun appetizer, served warm with 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
Boiling Liquid
- 1/4 cup baking soda (45 g)
- 5 cups water (1.2 L)
Finishing
- 1 egg, beaten
- Coarse sea salt
- Yellow mustard, for serving (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425˚F (220˚C) and line a baking sheet with parchment paper to prevent sticking.
- Divide and Shape Dough: Cut the pizza dough into 14 equal pieces. Stretch each piece into an 8-inch long strip to create the wrapping for the filling.
- Assemble Bombs: Place half a slice of American cheese at one end of the dough strip, top with one thawed mini meatball, then roll the dough tightly around the filling. Seal the edges well to avoid leaking during boiling and baking, and place each assembled bomb onto the prepared baking sheet.
- Prepare Baking Soda Bath: Bring 5 cups of water to a boil in a saucepan, then carefully add 1/4 cup baking soda and stir until fully dissolved to create the pretzel boil bath.
- Boil Pretzel Bombs: Working in batches, boil the dough-wrapped bombs in the baking soda water for 30 seconds each. Remove with a slotted spoon and gently pat dry with paper towels to remove excess moisture.
- Egg Wash and Salt: Brush each pretzel bomb with the beaten egg to give them a glossy finish, then sprinkle coarse sea salt evenly over the tops to enhance flavor and create the characteristic pretzel look.
- Bake Until Golden: Bake the assembled pretzel bombs in the preheated oven for 20 minutes, or until they are golden brown and cooked through. Serve warm with yellow mustard for dipping if desired.
Notes
- For an extra soft and chewy pretzel crust, ensure the dough is at room temperature before shaping.
- If you prefer spicier bites, add a pinch of smoked paprika or chili powder inside with the meatball before rolling.
- Substitute American cheese with cheddar or pepper jack for different flavor profiles.
- To keep pretzel bombs warm before serving, place them in a low oven (about 200°F or 95°C) covered loosely with foil.
- The baking soda bath is essential for authentic pretzel texture and browning; do not skip this step.
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
