Go Back

Cheeseburger Pretzel Bombs

Savory homemade soft pretzel dough stuffed with seasoned ground beef and gooey cheddar cheese, boiled in a soda bath and baked to golden perfection.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 bombs
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Dough
  • 1.5 cups warm water 110-115°F
  • 1 packet active dry yeast approx 2 1/4 tsp
  • 1 tbsp brown sugar
  • 2 tbsp unsalted butter melted
  • 1 tsp salt
  • 4.5 cups all-purpose flour
Filling
  • 1 lb ground beef lean
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 6 oz cheddar cheese cubed or shredded
  • 1 pinch salt and pepper to taste
Soda Bath & Topping
  • 10 cups water
  • 0.66 cup baking soda
  • 1 large egg beaten with 1 tbsp water
  • 1 tbsp coarse sea salt for sprinkling

Equipment

  • Stand Mixer
  • Large Pot
  • Baking sheet
  • Skillet

Method
 

  1. Combine warm water and sugar in a mixer bowl. Sprinkle yeast over top and let bloom for 5-10 minutes until foamy.
  2. Add melted butter and salt. Gradually mix in flour until a dough forms. Knead for 5 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  4. While dough rises, brown ground beef and onion in a skillet. Drain fat well. Stir in garlic, Worcestershire, salt, and pepper.
  5. Remove meat from heat and let cool completely. Once cool, stir in cheese.
  6. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper and grease lightly.
  7. Punch down dough and divide into 12-16 pieces. Flatten each into a disc, fill with meat mixture, and pinch tightly to seal into a ball.
  8. Bring water to a boil in a large pot and carefully add baking soda. Boil each dough ball for 30 seconds, then transfer to baking sheet.
  9. Brush with egg wash and sprinkle with coarse salt.
  10. Bake for 15-18 minutes until deep golden brown. Cool slightly before serving.

Notes

Ensure the meat mixture is cool before stuffing to prevent the dough from getting soggy.