Cheeseburger Pretzel Bombs (Printable Version)

Soft pretzel bites stuffed with seasoned ground beef and melted cheddar cheese.

# What You 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

# How To Make It:

01 - In a large bowl, combine flour, yeast, salt, and sugar. Stir in warm water and melted butter. Mix until a shaggy dough forms, then knead by hand or mixer for 5–7 minutes until smooth. Cover and let rest 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. 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 of filling in the center, pinch edges to seal, and roll into a ball.
04 - Bring water to a boil in a large pot. Carefully add baking soda (it will bubble). Boil each dough ball for 20 seconds, then remove with a slotted spoon and place on prepared baking sheet.
05 - Brush each bomb with beaten egg and sprinkle with coarse salt. Bake 12–15 minutes until deep golden brown.
06 - Serve warm, optionally with extra ketchup or mustard for dipping.

# Expert Suggestions:

01 -
  • The pretzel dough creates that perfect chewy exterior while keeping the juicy cheeseburger filling safely inside
  • These freeze beautifully before baking so you can always have homemade party ready snacks on hand
  • The baking soda bath is the secret restaurant technique that gives them authentic pretzel flavor and color
02 -
  • The baking soda bath seems like a fussy step but it is absolutely non negotiable for authentic pretzel flavor and texture
  • Sealing the dough tightly around the filling prevents juicy explosions during boiling and baking
  • Let the filling cool before stuffing or the heat will start cooking the dough and make it difficult to seal
03 -
  • Work quickly when removing bombs from the baking soda bath and use a slotted spoon to drain excess water
  • Space them at least 2 inches apart on the baking sheet to prevent sticking during the boil and bake
  • The egg wash is essential for that glossy shine but do not over brush or the salt will slide off

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