Cheeseburger Pretzel Bombs (Printable)

Chewy pretzel dough stuffed with seasoned ground beef, cheddar cheese, and all the classic burger toppings for the ultimate handheld snack.

# 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 Steps:

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 stand mixer for 5 to 7 minutes until smooth and elastic. Cover the bowl and let dough rest for 15 minutes.
02 - Brown ground beef and diced onion in a skillet over medium heat for approximately 5 minutes, breaking up beef as it cooks. Drain excess fat. Season with salt, pepper, and garlic powder. Stir in ketchup, mustard, and chopped pickles. Remove from heat and let cool slightly, then fold in shredded cheddar cheese.
03 - Preheat oven to 425°F and line a baking sheet with parchment paper. Divide dough into 16 equal portions. Flatten each piece into a round disc. Place 1 tablespoon of cooled filling in the center, pinch edges tightly to seal, and roll into a smooth ball.
04 - Bring 6 cups of water to a boil in a large pot. Carefully stir in baking soda. Using a slotted spoon, lower each dough ball into the boiling water for 20 seconds, then transfer to the prepared baking sheet.
05 - Brush each boiled bomb with beaten egg and sprinkle generously with coarse salt. Bake for 12 to 15 minutes until deep golden brown. Serve warm with extra ketchup and mustard for dipping.

# Expert Tips:

01 -
  • The soft pretzel outside gives way to that unmistakable cheeseburger taste inside
  • They freeze beautifully so you can always have homemade game day food ready
  • The baking soda bath creates that deep glossy crust that makes pretzels so addictive
02 -
  • Seal the dough edges really well or the filling will leak out during the baking soda bath
  • Let the beef mixture cool before wrapping, otherwise the dough becomes difficult to work with
  • The baking soda bath is not optional, it creates the distinctive pretzel flavor and texture
03 -
  • Use a kitchen scale to divide the dough evenly, this helps all bombs bake at the same rate
  • Do not skip draining the beef thoroughly, too much grease makes the dough soggy inside

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