Cheeseburger Pretzel Bombs (Printable)
Soft pretzel dough wrapped around seasoned beef and cheddar for ultimate cheesy bites.
# What You 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:
01 - Combine flour, yeast, salt, and sugar in a large mixing bowl. Pour in warm water and melted butter, stirring until a shaggy dough forms. Knead by hand or stand mixer for 5–7 minutes until smooth and elastic. Cover the bowl and let the dough rest for 15 minutes.
02 - While the dough rests, brown the ground beef and diced onion in a skillet over medium heat for approximately 5 minutes. Drain excess fat from the pan. Season with salt, black pepper, and garlic powder. Stir in ketchup, mustard, and chopped pickles. Remove from heat and let cool slightly, then fold in shredded cheddar cheese.
03 - Preheat oven to 425°F and line a baking sheet with parchment paper. Divide the rested dough into 16 equal portions. Flatten each piece into a small round, placing 1 tablespoon of the cooled cheeseburger filling in the center. Pinch the edges tightly to seal and roll into smooth balls.
04 - Bring 6 cups of water to a rolling boil in a large pot. Carefully stir in baking soda. Boil each dough ball for 20 seconds, then remove with a slotted spoon and transfer to the prepared baking sheet.
05 - Brush each pretzel bomb with beaten egg and sprinkle generously with coarse salt. Bake for 12–15 minutes until deep golden brown. Serve warm with extra ketchup and mustard for dipping.
# Expert Tips:
01 -
- That moment when you bite through the chewy pretzel exterior and hit the cheesy beef center is pure happiness
- They freeze beautifully and reheat in just 10 minutes for emergency snacks
02 -
- The baking soda bath is not optional, it is what transforms regular dough into pretzel dough with that distinctive flavor and color
- Sealing the dough tightly around the filling prevents cheese explosions during baking
03 -
- Work quickly when shaping the bombs since the filling can make the dough soggy if it sits too long
- Let the boiled pretzel balls drain on the slotted spoon for a few seconds before placing on the baking sheet