Description
Cheeseburger Pretzel Bombs are a fun and delicious twist combining the flavors of classic cheeseburgers with pretzel dough. These bite-sized snacks feature mini meatballs and melted American cheese wrapped in soft pizza dough, boiled in a baking soda bath for that signature pretzel texture, then baked until golden brown. Perfect for parties, snacks, or a creative appetizer.
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 and Serving
- 1 egg, beaten
- Coarse sea salt
- Yellow mustard, for serving (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Dough Pieces. Cut the pizza dough into 14 evenly sized pieces. Stretch each piece into a long strip approximately 8 inches (20 centimeters) long to wrap around the filling.
- Assemble Bombs. Place a half slice of American cheese at the top of the dough strip, then a thawed mini meatball on top of the cheese. Roll the dough tightly around the filling and seal the edges to enclose the meatball completely. Place each wrapped bomb seam side down on the prepared baking sheet.
- Prepare Boiling Solution. Bring 5 cups (1.2 L) of water to a boil in a saucepan. Add 1/4 cup (45 g) baking soda and stir until fully dissolved to create the characteristic pretzel bath.
- Boil Pretzel Bombs. Carefully drop the dough balls into the boiling baking soda solution in batches to avoid overcrowding. Boil each batch for 30 seconds, which helps form a chewy pretzel crust.
- Dry and Season. Remove the boiled bombs with a slotted spoon and place them on a clean towel or rack to dab dry. Then brush each bomb evenly with the beaten egg to create a shiny golden crust when baked. Sprinkle generously with coarse sea salt for classic pretzel flavor.
- Bake to Finish. Bake the pretzel bombs in the preheated oven for 20 minutes or until they are nicely browned and cooked through. Serve warm with yellow mustard on the side, if desired, for dipping.
Notes
- Make sure the pizza dough is at room temperature before shaping to make it easier to stretch and seal.
- If you prefer, substitute mini beef or pork meatballs for variety or dietary preference.
- Boiling in the baking soda bath is essential for achieving that authentic pretzel crust texture and flavor.
- Use coarse sea salt to replicate traditional pretzel salt topping; regular table salt can be used but changes texture and flavor.
- These bombs can be prepared ahead of time and boiled right before baking to save time during serving.
- Serve with mustard or your favorite dipping sauces such as cheese sauce or ranch for extra flavor.
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
