Cheeseburger Pretzel Bombs (Printable Version)
Warm pretzel dough hugs gooey cheese and seasoned beef in every bite. Grab-n-go yum everyone asks for.
# What You'll Need:
→ Finishing and Topping
01 -
1 large egg, whisked
02 -
Yellow mustard for dipping (totally up to you)
03 -
Plenty of coarse sea salt for sprinkling
→ Pretzel Bath
04 -
1/4 cup baking soda
05 -
5 cups water
→ Filling
06 -
14 thawed mini meatballs (from the freezer section)
07 -
7 slices of American cheese, cut in half
→ Dough and Wrapper
08 -
1 pound pizza dough, let it hang out at room temp for 15 to 20 minutes
# Step-by-Step Guide:
01 -
Dig in while they're still warm. Try them with a mustard dip if you like.
02 -
Pop them in the oven until the outside turns a rich golden and they feel crisp—about 15-20 minutes.
03 -
Put the boiled dough balls back on the baking tray. Brush each with egg and give a heavy shake of coarse salt.
04 -
Drop 3 to 5 dough bombs at a time into the hot baking soda water. Let them float for 20–30 seconds, gently flipping them. Use a slotted spoon to put them on a paper towel to dry off.
05 -
Pour 5 cups of water into a saucepan and get it boiling. Add the baking soda (careful, it might bubble up!) and stir. Keep it at a gentle boil.
06 -
Stack half a cheese slice and a meatball at one end of your dough strip. Wrap dough over the fillings and press the seams closed. Place each wrapped piece seam-side down on your tray.
07 -
Cut your pizza dough into 14 same-size chunks. Roll each out so they're about 8 inches long—perfect for stuffing.
08 -
Crank your oven up to 425°F (220°C) and throw some parchment paper on your baking tray.
# Additional Notes:
01 -
Dust your hands with flour so the dough doesn't stick while you work.
02 -
Let the bombs cool just a bit (about 5 minutes) after baking—watch out, the cheese gets crazy hot.