Description
Cheeseburger Pretzel Bombs Recipe offers warm, savory bites of ground beef and cheese wrapped in soft pretzel dough. Perfect for a fun meal or snack.
Ingredients
Scale
- Main Filling Ingredients:
- 1 lb ground beef (85/15 or leaner)
- 1/2 yellow onion, finely diced
- 1 tsp Worcestershire sauce
- 1 cup sharp cheddar cheese, grated or cubed
- Salt and black pepper to taste
- Pretzel Dough Essentials:
- 1 1/2 cups warm water (105-115°F / 40-46°C)
- 1 tbsp brown sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 4 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- Finishing Touches:
- 1/2 cup baking soda (for the bath)
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
- Optional Flavor Boosters:
- 1/2 tsp garlic powder (for beef filling)
- 1/4 tsp smoked paprika (for beef filling)
Instructions
- Sizzle Your Filling:: First things first, get that ground beef sizzling in a skillet over medium heat. Break it up with a spoon, you know the drill. Once it’s mostly browned, drain any excess fat—I usually just tilt the pan and scoop it out with a spoon. Then, toss in your finely diced yellow onion. Let it cook down until it’s soft and slightly translucent, even a little caramelized. Stir in the Worcestershire sauce, a pinch of salt, and a good grind of black pepper. This is where the magic starts for your Cheeseburger Pretzel Bombs Recipe; the smell is honestly incredible, a comforting aroma that just screams “dinner.”
- Whip Up the Dough:: In a large bowl, whisk together your warm water, a tablespoon of brown sugar, and the active dry yeast. Let it sit for about 5-10 minutes until it gets foamy – that’s how you know your yeast is alive and happy! Then, gradually add the flour and a teaspoon of salt, mixing until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 5-7 minutes. It should be smooth and elastic. Honestly, I always forget to set a timer, but you’ll feel it. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for about an hour, or until doubled. This is a crucial step for the best pretzel bombs.
- Assemble the Bombs:: Once your dough has risen, punch it down gently. Turn it out onto a lightly floured surface and divide it into about 24 equal pieces. I usually roll it into a log and slice it up. Take each piece, flatten it into a small circle, and place a spoonful of your beef filling and a little cube of sharp cheddar cheese in the center. Carefully pinch the edges together to seal the bomb, forming a neat little ball. Make sure it’s sealed tight, or you’ll have cheesy explosions everywhere, and while fun, it’s messy! This step is a bit fiddly, but totally worth it.
- The Pretzel Bath Ritual:: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Now, for the crucial pretzel bath! In a wide, shallow pot, bring 8 cups of water to a rolling boil, then add ½ cup of baking soda. This is what gives the bombs their signature pretzel flavor and chew. Carefully drop 3-4 bombs into the boiling water for about 30 seconds per side. Use a slotted spoon to remove them, letting any excess water drain off, and place them on your prepared baking sheets. Don’t crowd them, please!
- Egg Wash and Salt:: Once all your bombs have had their baking soda bath, brush each one generously with the beaten egg wash. This gives them that beautiful sheen and helps the salt stick. Then, sprinkle a good pinch of coarse sea salt over each bomb. I like a lot of salt, honestly, it just makes the pretzel experience! This step is where they really start to look like the delicious snack you’ve been dreaming of. Don’t be shy with the salt if you’re like me!
- Bake to Golden Perfection:: Pop those baking sheets into your preheated oven. Bake for 15-20 minutes, or until the Cheeseburger Pretzel Bombs Recipe are beautifully golden brown and puffed up. Keep an eye on them, ovens can be quirky! When they come out, they’ll smell absolutely incredible – a mix of savory cheeseburger and fresh-baked pretzel. Let them cool for just a few minutes before diving in, as the filling will be super hot. They’re best enjoyed warm, straight from the oven, honestly!