Cheeseburger Pretzel Bombs (Printable)
Soft pretzel dough wraps around seasoned beef, melted cheddar, and tangy toppings for handheld cheeseburger bliss.
# 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
# Directions:
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 to 7 minutes until smooth and elastic. 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 is soft, about 5 minutes. Drain excess fat. Stir in salt, pepper, garlic powder, ketchup, mustard, and pickles. Remove from heat and let cool slightly, then mix in shredded cheddar.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Divide dough into 16 equal pieces. Flatten each piece into a round, place 1 tablespoon of filling in the center, pinch edges tightly 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 a slotted spoon and place on the prepared baking sheet.
05 - Brush each bomb with beaten egg and sprinkle with coarse salt. Bake for 12 to 15 minutes until deep golden brown. Serve warm with ketchup or mustard for dipping.
# Expert Hints:
01 -
- The moment you bite through that chewy pretzel exterior into warm, cheesy beef filling is pure magic
- They disappear faster than you can bake them, so consider doubling the batch
02 -
- The baking soda bath is non negotiable, without it you just have regular bread rolls not pretzels
- Sealing the dough tightly prevents the cheesy filling from escaping during boiling
03 -
- Weighing your flour instead of using cup measurements will give you the most consistent dough
- If the dough feels too sticky while kneading, add flour one tablespoon at a time until it becomes manageable