Cheeseburger Pretzel Bombs Crave (Print Version)
# Ingredients:
→ Dough and Wrapper
01 -
1 lb pizza dough, rested at room temperature for 15–20 minutes
→ Filling
02 -
7 slices American cheese, halved
03 -
14 frozen mini meatballs, fully thawed
→ Pretzel Bath
04 -
5 cups water
05 -
1/4 cup baking soda
→ Finishing and Topping
06 -
1 large egg, beaten
07 -
Coarse sea salt, for topping
08 -
Yellow mustard, for dipping (optional)
# Instructions:
01 -
Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 -
Divide pizza dough into 14 equal pieces. Roll each into an 8-inch strip for filling.
03 -
Place half a slice of American cheese and one thawed meatball at one end of each strip, then carefully roll dough around filling, pinching seams to seal. Arrange assembled bombs on the prepared baking sheet.
04 -
Bring 5 cups of water to a boil in a medium saucepan. Add baking soda carefully, stirring until dissolved. Return to a gentle boil.
05 -
Working with 3–5 at a time, immerse dough bombs in boiling solution for 20–30 seconds, turning occasionally. Remove with a slotted spoon and drain on a paper towel-lined plate.
06 -
Return boiled bombs to baking sheet. Brush with beaten egg and sprinkle generously with coarse sea salt.
07 -
Bake for 15–20 minutes until the crust is deep golden brown and crisp.
08 -
Serve warm alongside yellow mustard for dipping if desired.
# Notes:
01 -
For best results, handle dough with floured hands to minimize stickiness.
02 -
Allow the bombs to rest for 5 minutes after baking to avoid burning from hot cheese filling.