These delicious pretzel bombs are filled with a creamy seafood filling reminiscent of that in a crab rangoon. They are sure to be a crowd pleaser.
It seems everyone loves pretzel bites these days, and recently we discovered just how easy they are to make at home. We seriously cannot stop making them. They are so so so very tasty. You need to try them if you haven't! Now I don't have anything against more typical varieties (cinnamon sugar, salted, Parmesan...), but I decided I wanted to try something a little different... something creamy with a filling reminiscent of maybe a crab rangoon, or even this dip, but stuffed inside chewy pretzel bread bites. I'm so glad I did, they are delicious! You can't ever go wrong with chewy pretzel bites! RIght?!? Let's get stated.
First, set a dozen frozen rolls on a baking sheet that's been sprayed with nonstick cooking spray and let them thaw for about 45 minutes or just until soft.
While the rolls are thawing prepare the filling. Mix together some softened cream cheese, crab meat or diced clams, sliced green onions, diced Anaheim peppers, and a splash of Sriracha sauce.
Also, you need to add 1/3 cup baking soda to 8 or 9 cups of water and put it on high heat so that it will be ready for the pretzel bombs when they are finished and preheat your oven to 375 degrees. And make your filling. To do this
Roll each dough into a circle, just like so.
Scoop one good sized tablespoon of your seafood filling into the middle of each dough circle.
Now you need to fold up the edges. Start with one side and then roll up the opposite side, kind of like a taco.
Then fold in the other ends. Make sure to pinch and seal all the ends a best you can. You shouldn't be able to see any filling at all.
Use floured hands to roll the pretzel bomb into a ball. Press and seal together any places where filling is shows through.
You'll end up with yummy dough bombs, just waiting to take a soak in a baking soda bath.
In batches of three or four, use tongs to place the pretzel bombs into the boiling baking soda bath. They should sink. Wait for a bit, maybe 30-45 seconds until they float to the top.
Then remove them and put them back onto the baking sheet. They will look glossy and slightly puffy. When all 12 bombs have taken their bath, bake them for about 15 minutes. They will be starting to just turn brown. Some of them might have the filling bursting out, but that's ok. Sprinkle each bomb with a little shredded cheese as a garnish and pop them back into the oven for a few minutes to let it melt.
They'll look like this and taste super delicious! Let them cool slightly and serve warm.
Creamy Seafood Pretzel BombsServings: 12 | Skills: Beginning | Prep Time: 25 min (not including thaw time) | Bake Time: 15 min
Creamy Seafood Pretzel Bombs
12 frozen Rhodes Dinner Rolls
8 oz. cream cheese, softened
6.5 oz can chopped clams OR crab meat, rinsed and drained well
2 green onions, sliced
1 Anaheim pepper, seeded and diced
1/3 cup baking soda
2 Tablespoons butter
Shredded cheese as garnish
Place 12 frozen dinner rolls on a baking sheet that's been sprayed with non-cook spray or greased. Let them sit just long enough to thaw so that they are soft, but haven't started to rise much. usually 30-45 minutes.
Now let's back up just a bit. While the rolls are softening, add 1/3 cup baking soda to 8 or 9 cups of water and put it on high heat so that it will be ready for the pretzel bombs after they are stuffed. Also, preheat your oven to 375 degrees.
This is also the time to make the filling. Mix together the softened cream cheese, seafood, sliced green onions, and diced peppers. Add a splash of siracha sauce – only to taste.
When they rolls have softened, roll each piece of dough into a flat circle. Place a heaping tablespoon of seafood mixture in the middle of the dough. Fold in opposite ends, pinching to seal. Fold in remaining two sides and pinch to seal. Dip fingertips into flour and gently roll dough into a ball. Make sure to seal any spots where filling shows through.
Once the water starts boiling use tongs to place the pretzel bombs into the boiling water with a slotted spoon in batches of about 3. They will sink to the bottom. After about 30-45 seconds, they will pop back to the top and float. They will have be glossy, and may puff just a bit. That's when you will know they are done. Use a slotted spoon to remove them.
Place them back on the baking sheet. Repeat until you have given every pretzel bomb a soak in the soda bath. Bake them for about 15 minutes. While they are baking, melt 2 Tablespoons of butter in the microwave. Use short intervals of time to keep it from spattering all over, 15 seconds at time works well. When they are starting to turn brown, brush the pretzel bombs with melted butter and sprinkle with shredded cheese. Pop back in the oven for just a few minutes or until the cheese has melted. Let cool for a few minutes and serve right away. Enjoy!