Cheeseburger Stuffed Pretzel Bombs (Print Version)
Soft pretzel bites stuffed with seasoned beef, melted cheddar, and classic toppings for the ultimate handheld snack.
# 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
# Directions:
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. 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 Tips:
01 -
- That moment you bite through the chewy pretzel shell into warm cheesy beef bliss is worth every step
- These freeze beautifully before baking so you can have party food ready in 20 minutes any night
02 -
- The baking soda bath step is not optional, it creates the chemical reaction that gives pretzels their signature chewy crust and deep color
- Seal your dough balls really well or you will have cheese explosion situations in your oven that are funny but sad
03 -
- Weigh your flour if you can, cup measurements can be wildly inconsistent and affect your dough hydration
- Let your filling cool completely before stuffing, hot filling will melt your dough seal and create leaks