Spaghetti Pretzel Bombs

Spaghetti Pretzel Bombs


Today was my Monday. I work tomorrow.

And the next.

Anyway, now that I have that off my chest, here’s a fun little recipe to add to your regular dinner rotation. I’m pretty proud of these.

They’re big pretzel-y salty pillows of cheesy spaghetti.

Or you could call them big, fat salty pretzel balls filled with spaghetti in meat sauce and mozzarella cheese.

I mean, what could be better than that?

Spaghetti Pretzel Bombs

Make the pretzel dough in advance, but keep in mind that it keeps in the fridge for several days for you to use when you need it. Also I made these changes to the recipe:

– I used half all purpose flour and half bread flour and only used 4 cups instead of 4 1/2.

– I was out of granulated sugar so I used two tsp. of powdered. Crazy, I know. But it worked.

Spaghetti with meat sauce is something everybody makes on a regular basis.

We all make our sauces differently and everyone has their own unique version, but it’s definitely a dinner staple.

I’ve learned SO much by making my sauce over the years. Sometimes it’s a major hit, and sometimes I ruin the shit out of it by getting too crazy with my experiments.

It’s all part of it, right?

There’s a few things I’ve learned just by trial and error that I don’t veer far from. (In case you’re interested).

1) I don’t use the very leanest cut of meat, but I definitely don’t use the fat ass meat, either. I do think you need a little fat for flavor. If you end up using cheap ground beef, make sure you DRAIN IT! Trust me, if it’s the fatty meat, it will continue to ooze a little more fat. I typically use 80/20, but 70/30 works, with some draining.

2) I usually add about 1/4 cup of full bodied red wine – like Cabernet or Shiraz. Shiraz is my favorite to use. It adds a depth to the flavor that I just can’t explain other than it tastes so damn good. Trust me.

3) I also add a splash of red wine or balsamic vinegar. Again, I can’t explain what it does other than it adds a little kick that you won’t get from anything else. Add this when your sauce has been simmering for a while and you’re about ready to serve it.

4) Don’t over salt! Taste, taste, and keep tasting. The longer your sauce cooks, the more your flavors will come together. You don’t want to ruin a whole batch of sauce by getting batshit crazy with the salt shaker. It’s just not worth it. Trust me, I’ve done it.

Now, I know this definitely looks like a big fat mess.

But it’s a big, fat delicious mess.

Spaghetti Pretzel Bombs

Here’s the printable-

Spaghetti Pretzel Bombs

Spaghetti Pretzel Bombs

Yield: 6
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours


  • This pretzel dough recipe from My Life as a Mrs. 
  • 1 lb. thin spaghetti
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tbsp onion powder
  • 1 lb. ground beef
  • 2 28 oz cans crushed tomatoes
  • 1 tbsp seasoned salt
  • 1 tsp pepper
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/4 cup red wine (like Shiraz)
  • 1 tbsp balsamic vinegar
  • 1/3 cup fresh Parmesan cheese, shredded
  • 2 cups whole milk Mozzarella cheese, shredded
  • 2 cups water
  • 1/3 cup baking soda
  • 1 egg, whisked
  • 1 tbsp. Sea salt
  • Parsley, dried or fresh


Make pretzel dough; refrigerate until ready to use.
Make spaghetti according to package instructions, make sure to drain it.
Heat olive oil over medium heat and add garlic; stir until fragrant and add onion powder and ground beef.
Stir, breaking up until browned.
Add crushed tomatoes through wine; stir until combined.
Bring to a boil, and cover, but give it a good stir every few minutes.
After about 20 minutes add vinegar and cheese, and continue to stir. Add drained pasta and combine thoroughly.
Take a handful of pretzel dough and stretch it out (you may need some flour if it's sticky), add about 1/2 cup of spaghetti and a handful of Mozzarella.
Carefully wrap the pretzel dough around the spaghetti and cheese to make a ball.
Continue with the rest of the ingredients, placing them on a foil lined baking sheet.
Preheat oven to 425 degrees.
Bring two cups of water to a boil in a dutch oven or large pan; remove from heat and add baking soda.
Put the water/baking soda back on the heat and bring to a slow boil (medium-high heat).
Add about 3 pretzel bombs to the boiling water and simmer 30 seconds each side.
Place back on foil lined baking sheet and brush with eggwash, sprinkle with salt and bake for 15-20 minutes; until golden brown.
Sprinkle with parsley

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 820Total Fat: 41gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 136mgSodium: 6379mgCarbohydrates: 70gFiber: 8gSugar: 13gProtein: 43g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 5 Comments

  1. Leia

    These look really yummy! Thanks for sharing at On Display Thursday!

  2. Audrey

    Wow, those look ooey gooey delicious! I bet my family will get a kick out of these.

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