Cheeseburger Pretzel Bombs (Printable)

Soft pretzel bites filled with seasoned beef, cheddar, and classic toppings.

# Ingredient List:

→ 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

# Directions:

01 - Combine flour, yeast, salt, and sugar in a large bowl. 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 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 soft, approximately 5 minutes. Drain excess fat. Add salt, pepper, garlic powder, ketchup, mustard, and chopped pickles. Remove from heat and let cool slightly, then stir 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 piece into a round disc. Place 1 tablespoon of filling in the center of each disc, pinch edges tightly to seal, and roll into smooth balls.
04 - Bring 6 cups of water to a boil in a large pot. Carefully stir in 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 generously with coarse salt. Bake for 12-15 minutes until deep golden brown. Serve warm with additional ketchup or mustard for dipping.

# Expert Tips:

01 -
  • The pretzel exterior gets that perfect chewy, salty crust while staying pillowy soft inside
  • Each bite delivers all the classic cheeseburger flavors without needing a bun or utensils
  • They freeze beautifully and reheat in minutes for instant party food
02 -
  • Let the filling cool completely before stuffing, otherwise hot meat will melt the cheese and make sealing impossible
  • The baking soda bath is non-negotiable for that distinctive pretzel flavor and glossy crust
  • Pinch seams extremely tightly or they will burst open during boiling
03 -
  • Use a kitchen scale to divide dough evenly for consistent baking times
  • Wear gloves when handling the baking soda bath to protect your skin

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