Cheeseburger Pretzel Bombs (Printer-friendly)
Soft pretzel dough wrapped around seasoned cheeseburger filling with melted cheddar
# 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 and elastic. Cover and let rest for 15 minutes.
02 - Cook ground beef and diced onion in a skillet over medium heat until beef is browned and onion is softened, approximately 5 minutes. Drain excess fat. Add salt, pepper, garlic powder, ketchup, mustard, and pickles. Remove from heat and let cool slightly. Fold in shredded cheddar cheese.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Divide dough into 16 equal portions. Flatten each portion into a round disc. Place 1 tablespoon of filling in the center, pinch edges tightly to seal, and roll into a smooth ball.
04 - Bring 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 bomb with beaten egg and sprinkle generously with coarse salt. Bake for 12–15 minutes until deep golden brown. Serve warm with ketchup or mustard for dipping.
# Expert Tips:
01 -
- The pretzel exterior gives you that chewy, salty crunch you crave from mall pretzels, but with a surprise inside
- These freeze beautifully before baking, so you can have fresh bombs anytime the craving strikes
02 -
- Seal the dough edges extremely well or the cheeseburger filling will escape during boiling and baking
- The baking soda bath is non negotiable, it creates the distinctive pretzel flavor and color
03 -
- Let the filling cool completely before stuffing, otherwise the dough becomes difficult to seal
- Work with one dough ball at a time while keeping the others covered with a damp towel