Cheeseburger Pretzel Bombs (Print version)
Soft pretzel bites stuffed with seasoned ground beef, cheddar, and classic toppings.
# What you'll need:
→ Pretzel Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) instant yeast
03 - 1 tsp salt
04 - 1 tbsp sugar
05 - 1 cup warm water
06 - 2 tbsp unsalted butter, melted
→ Cheeseburger Filling
07 - 1/2 lb ground beef
08 - 1/2 small onion, finely diced
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 cup shredded cheddar cheese
13 - 2 tbsp ketchup
14 - 1 tbsp yellow mustard
15 - 2 tbsp dill pickles, finely chopped
→ Pretzel Bath & Topping
16 - 6 cups water
17 - 1/4 cup baking soda
18 - 1 egg, beaten
19 - 1 tbsp coarse salt
# Method:
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 onion in a skillet over medium heat until beef is browned and onion is softened, approximately 5 minutes. Drain excess fat. Stir in salt, pepper, garlic powder, ketchup, mustard, and pickles. Remove from heat and cool slightly, then mix in shredded cheddar.
03 - Preheat oven to 425°F and 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 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 additional ketchup or mustard for dipping.
# Expert advice:
01 -
- That first bite when the pretzel crust gives way to juicy cheeseburger filling is absolutely worth the effort
- They disappear faster than you can bake them, so consider doubling the batch for parties
02 -
- Seal the dough edges really well, or the cheese will escape during baking and create a mess
- The baking soda bath is non negotiable if you want that authentic pretzel flavor and shiny crust
03 -
- Work quickly when transferring dough from the boiling water to the baking sheet, as the pretzel crust starts forming immediately
- Leftover filling makes an amazing burger topping the next day