Philly Cheesesteak Pretzel Bombs
Soft pretzel bites stuffed with seasoned roast beef, caramelized onions, bell peppers, and melted provolone and American cheese. These handheld bombs combine the chewy, salty exterior of a traditional pretzel with the savory, meaty filling of a classic Philly cheesesteak. Perfect for game day, parties, or casual entertaining. This version uses beer in the dough for extra flavor and a water bath with baking soda to achieve authentic pretzel browning and texture.
Ingredients
- 1 tablespoon vegetable oil
- ½ small yellow onion, diced
- ½ piece green bell pepper, diced
- 1 clove garlic, minced
- ½ pound sliced deli roast beef, small dicedshredded corned beef OR brisket1:1meatbeef
different texture or deeper flavor
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Montreal steak seasoning
- 8 ounces sliced provolone cheese
- 4 ounce sliced white American cheesecheddar or Cheez Whiz1:1dairycheese
tangier or more authentic flavor
- 12 ounces warm beer
- 1 packet instant dry yeast
- 2 tablespoons granulated sugar
- 3 ½ cups all-purpose flourbread flour1:1glutenwheat
chewier pretzel texture
- 1 teaspoon kosher salt, plus more for sprinkling
- 2 cups hot water
- 2 tablespoons baking soda
- 1 large egg, lightly beaten
Instructions
- 1
Heat oil in skillet over medium heat, add onion and bell pepper, cook until softened and lightly browned, stirring occasionally.
- 2
Add garlic and cook until fragrant.
- 3
Add roast beef, Worcestershire sauce, and steak seasoning, mix and cook briefly, then set aside to cool.
- 4
In stand mixer, combine warm beer, yeast, and sugar, stir and let sit until foamy.
- 5
Add flour and salt, knead with dough hook on medium speed until dough ball forms, adding flour gradually if needed.
- 6
Dust work surface, knead dough into ball, cut into fourths, then cut each fourth into thirds twice to create 36 pieces.
- 7
Preheat oven to 450F.
- 8
Whisk hot water with baking soda in bowl.
- 9
Cut provolone and American cheese into 36 equal pieces.
- 10
Stretch one dough piece into 4-inch circle, top with one provolone piece, one American cheese piece, and 1 tablespoon filling.
- 11
Gather dough edges, pinch seams, roll into ball.
- 12
After every three dough bombs, place them in baking soda water bath.
- 13
Remove from bath, place on greased or parchment-lined baking sheets, spaced 2 inches apart.
- 14
Brush tops with beaten egg, sprinkle with kosher salt.
- 15
Bake until golden brown.
- 16
Cool slightly and serve.
Tips
Use a bench scraper when dividing dough for clean, uniform pieces that cook evenly.
Don't skip the baking soda bath - it creates the authentic pretzel crust and deep brown exterior.
Fill generously but not overstuffed; seal seams tightly to prevent leaking during baking.
Good to Know
Refrigerate cooled bombs in airtight container up to 3 days. Reheat at 325F for 5-7 minutes.
Prepare and fill dough bombs, refrigerate unbaked on baking sheet up to 8 hours before baking. Do not pre-bake.
Serve warm, preferably within 30 minutes of baking while cheese is still melted and pretzel exterior is chewy. Accompany with mustard, horseradish, or ranch dip.
Common Mistakes
Overfill bombs to avoid cheese and meat leaking during baking and boiling.
Seal seams completely to prevent water from entering during the baking soda bath.
Skip the baking soda bath to avoid missing authentic pretzel chew and color.
Cut dough pieces too large to avoid uneven cooking and raw centers.
Substitutions
Dairy-Free Swaps
tangier or more authentic flavor
Gluten-Free Swaps
General Alternatives
different texture or deeper flavor
FAQ
Can I make these ahead and freeze them?
Yes. Fill and seal unbaked bombs, arrange on parchment-lined baking sheet, freeze until solid, then transfer to freezer bag up to 1 month. Bake directly from frozen, adding 3-4 minutes to baking time.
What if I don't have a stand mixer?
Mix dough by hand after combining wet ingredients. Knead by hand for 5-8 minutes until smooth and elastic. Dough will be slightly sticky but workable.
Can I use store-bought dough instead?
Yes, use 1.5 pounds thawed pizza or pretzel dough. Skip yeast activation and mixing steps. Divide, fill, and proceed with baking soda bath and baking.