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Cheeseburger Pretzel Bombs

Enjoy the delightful combination of soft, chewy pretzel dough wrapped around a juicy cheeseburger filling, creating the ultimate comfort food experience.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12 pretzel bombs
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pretzel Dough
  • 2 and 1/4 teaspoons active dry yeast (one standard packet)
  • 1 and 1/2 cups warm water (around 110 degrees F)
  • 1 teaspoon granulated sugar
  • 1 teaspoon fine salt
  • 4 cups all-purpose flour, plus extra for dusting
  • 2 tablespoons unsalted butter, melted
For the Cheeseburger Filling
  • 1 pound ground beef (80/20 blend works best for flavor)
  • 1/2 cup finely diced yellow onion
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 and 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons cream cheese (this keeps the filling creamy)
For the Pretzel Bath and Topping
  • 8 cups water
  • 1/3 cup baking soda
  • 1 large egg, beaten (for egg wash)
  • Coarse pretzel salt or flaky sea salt for topping
  • 1 tablespoon sesame seeds or everything bagel seasoning (optional)

Method
 

Make the Pretzel Dough
  1. Combine warm water with sugar in a large bowl and sprinkle in the yeast, letting it sit for 5 to 7 minutes until foamy.
  2. Add in salt and melted butter, then mix in flour one cup at a time until well combined.
  3. Knead for about 8 to 10 minutes until smooth and elastic, then place in a lightly oiled bowl and cover. Let it rise for 1 hour.
Cook the Cheeseburger Filling
  1. In a skillet over medium-high heat, cook ground beef while breaking it into small crumbles.
  2. Add diced onions and cook until softened. Then mix in garlic powder, Worcestershire sauce, smoked paprika, salt and pepper.
  3. Drain excess fat, then mix in cheddar and cream cheese until creamy. Let cool completely.
Assemble the Pretzel Bombs
  1. Divide the dough into 12 pieces. Shape each piece into a disc and place about 2 tablespoons of filling in the center.
  2. Pinch the dough together to seal, making sure there are no gaps. Roll gently to smooth out.
The Baking Soda Bath
  1. Bring water to a boil and stir in baking soda. Carefully lower each pretzel bomb into the pot.
  2. Boil for 30 seconds on each side, then place on parchment-lined baking sheet.
Top Them and Bake
  1. Preheat oven to 425°F. Brush each bomb with egg wash and sprinkle with salt or seasoning.
  2. Bake for 15 to 18 minutes until golden brown. Let cool for 5 minutes before serving.

Notes

These are best served hot with dipping sauces such as mustard, Thousand Island, or garlic aioli.