Ingredients
Scale
- 1 package (13.8 oz) refrigerated pretzel dough
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 egg, beaten
- 2 tablespoons milk
- Coarse pretzel salt, for topping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook ground beef until browned, breaking it up with a spoon. Drain off any excess grease. Stir in garlic powder, onion powder, salt, and pepper.
- Remove from heat and stir in cheddar cheese, ketchup, and mustard. Set aside to cool slightly.
- Unroll pretzel dough on a lightly floured surface. Cut into 12 equal pieces.
- Flatten each piece of dough into a small circle. Place a spoonful of the beef mixture in the center of each circle.
- Bring the edges of the dough up and pinch to seal, forming a ball. Place seam-side down on the prepared baking sheet.
- In a small bowl, whisk together the egg and milk. Brush the tops of the pretzel bombs with the egg wash. Sprinkle with coarse pretzel salt.
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy!
Notes
For extra flavor, add a pinch of smoked paprika to the beef mixture. You can also use different types of cheese, such as Monterey Jack or pepper jack. Store leftover pretzel bombs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg