Description
Cheeseburger Pretzel Bombs are savory, chewy, and fun. Learn how to make these cheesy, beefy bites with a pretzel crust. A delicious twist on a classic!
Ingredients
Scale
- Base Ingredients:
- 1 lb ground beef (80/20 recommended)
- 1 can (16.3 oz) refrigerated flaky biscuit dough (8 biscuits)
- 1 cup shredded sharp cheddar cheese
- Flavor Boosters:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- Pretzel Coating:
- 8 cups water
- 1/2 cup baking soda
- 1 large egg, whisked with 1 tsp water (for egg wash)
- 2 tbsp coarse pretzel salt
- Optional Extras:
- 1 tbsp sesame seeds
- Dill pickle spears, for serving
Instructions
- Brown the Beefy Filling:: Alright, first things first! Grab a skillet and brown your ground beef over medium heat. Break it up with a spoon as it cooks. Once it’s no longer pink, drain any excess fat—I usually just tilt the pan and use a spoon to scoop it out. Then, stir in your onion powder, garlic powder, Worcestershire sauce, ketchup, and mustard. Let it simmer for a couple of minutes until it smells absolutely delicious. This is where the magic starts for our Cheeseburger Pretzel Bombs!
- Prepare the Dough Discs:: Now for the biscuit dough! Pop open that can and separate each biscuit. Gently flatten each one into a thin disc, maybe about 3-4 inches wide. Don’t worry if they’re not perfectly round; mine never are, honestly. This is where you’ll be wrapping up all that savory goodness, so make sure they’re thin enough to seal but not so thin they tear. I always make a bit of a mess with flour here, but it’s part of the fun!
- Fill and Form Your Bombs:: Spoon about a tablespoon of your seasoned ground beef mixture into the center of each flattened biscuit disc. Top that with a sprinkle of shredded cheddar cheese. Now, carefully gather the edges of the dough up and over the filling, pinching them together tightly to seal. You want to make sure there are no gaps, or your cheesy beef will try to escape during baking! Roll it gently between your palms to form a nice, neat ball. This step is key for perfect pretzel bombs.
- Pretzel Bath Time:: Get a pot of water boiling, then carefully stir in the baking soda. This is our “pretzel bath” and it’s what gives these bombs their signature chew! Once the baking soda is dissolved, reduce the heat to a gentle simmer. Using a slotted spoon, carefully drop a few of your dough balls into the simmering water for about 20-30 seconds. Don’t overcrowd the pot; I usually do 3-4 at a time. This step is super important for that authentic pretzel texture.
- Egg Wash & Salt Sprinkle:: After their quick bath, lift the bombs out with your slotted spoon, letting any excess water drip off. Place them on a wire rack set over a baking sheet. In a small bowl, whisk your egg with a tiny splash of water to make an egg wash. Brush each bomb generously with the egg wash, then immediately sprinkle with coarse pretzel salt. If you’re feeling fancy, now’s the time to add those sesame seeds for that classic burger bun look!
- Bake to Golden Perfection:: Transfer your prepared bombs to a baking sheet lined with parchment paper. Pop them into your preheated oven at 375°F (190°C) for about 18-22 minutes, or until they’re beautifully golden brown and puffed up. When they come out, they should smell absolutely incredible—like a pretzel shop met a burger joint! Let them cool for just a few minutes before diving in; the cheese inside will be molten hot. Enjoy your warm, savory Cheeseburger Pretzel Bombs!