Cheeseburger Pretzel Bombs (Printable)
Soft pretzel dough wrapped around seasoned beef and cheddar for ultimate handheld comfort food.
# What You'll Need:
→ Pretzel Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) instant yeast
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 1 cup warm water
06 - 2 tablespoons unsalted butter, melted
→ Cheeseburger Filling
07 - 1/2 pound ground beef
08 - 1/2 small onion, finely diced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon garlic powder
12 - 1/2 cup shredded cheddar cheese
13 - 2 tablespoons ketchup
14 - 1 tablespoon yellow mustard
15 - 2 tablespoons dill pickles, finely chopped
→ Pretzel Bath & Topping
16 - 6 cups water
17 - 1/4 cup baking soda
18 - 1 egg, beaten
19 - 1 tablespoon coarse salt
# How To Make It:
01 - Combine flour, yeast, salt, and sugar in a large bowl. Stir in warm water and melted butter until a shaggy dough forms. Knead by hand or mixer for 5–7 minutes until smooth. Cover and let rest for 15 minutes.
02 - While dough rests, cook ground beef and onion in a skillet over medium heat until beef is browned and onion softens, about 5 minutes. Drain excess fat. Add salt, pepper, garlic powder, ketchup, mustard, and pickles. Remove from heat, cool slightly, then stir in shredded cheddar.
03 - Preheat oven to 425°F. Line a baking sheet with parchment. Divide dough into 16 equal pieces. Flatten each into a round. Place 1 tablespoon filling in center, pinch edges to seal, and roll into a smooth ball.
04 - Bring water to a boil in a large pot. Carefully add baking soda. Boil each dough ball for 20 seconds, then remove with slotted spoon and place on prepared baking sheet.
05 - Brush each bomb with beaten egg and sprinkle with coarse salt. Bake for 12–15 minutes until deep golden brown.
06 - Serve warm with extra ketchup or mustard for dipping.
# Expert Tips:
01 -
- That moment when you bite through the chewy, salty pretzel crust and hit the molten cheeseburger center is honestly better than it has any right to be
- These disappear faster than any appetizer I have ever made, and I have stopped apologizing for making double batches
02 -
- The baking soda bath will bubble violently when you add it, so use a larger pot than you think you need and add it slowly
- Sealing the dough completely is crucial or your filling will leak into the water bath and you will end up with cheesy pretzel soup instead of bombs
03 -
- Room temperature filling is much easier to work with than hot, so do not rush the cooling step or your butter will melt the dough
- A pizza cutter makes dividing the dough into 16 equal pieces so much faster and more precise than a knife