Description
Cheeseburger Pretzel Bombs combine soft pretzel dough with classic cheeseburger flavors by wrapping mini meatballs and American cheese in pizza dough, boiling in a baking soda solution, then baking to golden perfection. These bite-sized snacks are perfect for parties and game day entertaining.
Ingredients
Scale
Main Ingredients
- 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 Solution
- 1/4 cup baking soda (45 g)
- 5 cups water (1.2 L)
Finishing Touches
- 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 prepare for baking the pretzel bombs.
- Prepare Dough and Fillings: Cut the room temperature pizza dough into 14 evenly sized pieces. Stretch each piece into an 8-inch (20 cm) long strip. Place half a slice of cheese at one end of the strip, top with a thawed mini meatball, and roll tightly to enclose, sealing the dough completely. Place each wrapped dough ball on the baking sheet.
- Make Boiling Solution: Bring 5 cups of water to a boil in a saucepan. Add 1/4 cup baking soda and stir until fully dissolved to create the alkaline water bath needed for pretzel texture.
- Boil Pretzel Bombs: In batches, carefully boil the dough balls in the baking soda water for 30 seconds. Remove with a slotted spoon and gently dab dry with a clean towel or paper towel to remove excess water.
- Egg Wash and Salt: Brush each boiled dough ball evenly with beaten egg to promote browning and sprinkle generously with coarse sea salt for that classic pretzel finish.
- Bake: Place the baking sheet in the preheated oven and bake the pretzel bombs for 20 minutes until they are golden brown and cooked through.
- Serve: Remove from oven and serve warm, optionally with yellow mustard on the side for dipping.
Notes
- Leaving the pizza dough at room temperature makes it easier to stretch and shape.
- Boiling the dough in baking soda water gives pretzels their signature chewy texture and brown crust.
- You can substitute mini meatballs with small cooked burger patties if preferred.
- Use American cheese for that classic melty cheeseburger flavor; other cheeses may alter texture.
- Serve immediately while warm for best taste and texture.
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
