This Cheeseburger Pretzel Bombs recipe features thawed mini meatballs and American cheese wrapped in pizza dough, boiled in baking soda water, and baked to a golden brown for a delicious pretzel-like finish. These bite-sized treats are perfect for parties or a quick snack. Serve warm with mustard for dipping. With simple ingredients and straightforward instructions, these pretzel bombs are easy to make and sure to impress.
Cheeseburger Pretzel Bombs are a mouthwatering combination of savory meatballs, gooey cheese, and chewy pretzel dough, making them an irresistible snack or appetizer. Let's dive into the key ingredients that make these pretzel bombs so delicious.
INGREDIENTS
- 1 lb pizza dough (455 g): Let the dough sit at room temperature for 15-20 minutes to make it easier to work with.
- 7 slices American cheese, cut in half: Adds a creamy, melty center to the pretzel bombs.
- 14 frozen mini meatballs, thawed: Provides the savory cheeseburger flavor.
- ¼ cup baking soda (45 g): Used in the boiling process to give the dough a pretzel-like texture.
- 5 cups water (1.2 L): Essential for boiling the dough balls to achieve that classic pretzel crust.
- 1 egg, beaten: Helps create a shiny, golden-brown exterior.
- Coarse sea salt: Sprinkled on top for flavor and crunch.
- Yellow mustard (optional): A tangy dipping sauce that pairs perfectly with the pretzel bombs.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 425˚F (220˚C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Step 2:
- Cut the pizza dough into 14 evenly sized pieces. Stretch each piece into a long strip, about 8 inches (20 centimeters) long. This will make it easier to wrap the cheese and meatballs.
- Step 3:
- Place a half slice of American cheese at the top of each dough strip, followed by a thawed mini meatball. Roll the dough around the cheese and meatball, rotating halfway through to ensure even wrapping. Pull the dough tightly to seal any gaps, and press the edges together to fully encase the filling. Place the wrapped dough balls on the prepared baking sheet.
- Step 4:
- In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the ¼ cup of baking soda and stir until dissolved. This step is crucial for achieving the pretzel-like texture.
- Step 5:
- Working in batches of 3-5, add the dough balls to the boiling water and boil for 20-30 seconds, gently stirring to ensure they cook evenly. Remove with a slotted spoon and dab on paper towels to remove excess water before placing them back on the baking sheet.
- Step 6:
- Brush each boiled dough ball with the beaten egg, ensuring an even coating. Sprinkle with coarse sea salt to enhance the pretzel flavor.
- Step 7:
- Bake the pretzel bombs in the preheated oven for 15-20 minutes, or until they are golden brown. Serve warm with yellow mustard for dipping, if desired.
Serving and Storage Tips
- Serve the Cheeseburger Pretzel Bombs warm for the best flavor and texture.
- Pair with yellow mustard or your favorite dipping sauce for added flavor.
- Garnish with fresh parsley or chives for a touch of color and freshness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain the crispiness of the pretzel dough.
Helpful Notes
- For a different twist, try using different cheeses like cheddar or pepper jack.
- You can substitute the mini meatballs with cooked sausage or ground beef.
- Experiment with adding different seasonings to the dough, such as garlic powder or onion flakes.
- If you prefer a spicier version, add a slice of jalapeño along with the meatball and cheese.
Tips from well-known chefs
- Chef Wolfgang Puck suggests using high-quality cheese for the best melt and flavor.
- Chef Martha Stewart recommends letting the dough rest at room temperature for easier handling and better texture.
- Chef Guy Fieri advises not to overcrowd the boiling pot to ensure each dough ball cooks evenly.