Description
Cheeseburger Pretzel Bombs: Golden pretzel dough, savory beef, and cheese in one delicious bite! A fun, irresistible twist your family will adore.
Ingredients
Scale
- Dough Essentials:
- 1 packet (2 1/4 tsp) Active Dry Yeast
- 1 1/4 cups Warm Water (105-115°F / 40-46°C)
- 3 1/2 cups All-Purpose Flour, plus more for dusting
- 1 tbsp Granulated Sugar
- 1 tsp Salt
- Cheeseburger Filling:
- 1 lb Ground Beef (80/20 preferred)
- 1/2 cup Onion, finely diced
- 1 cup Cheddar Cheese, shredded
- Salt and Black Pepper, to taste
- Pretzel Finishers:
- 1/2 cup Baking Soda
- 1 large Egg, for egg wash
- 1 tbsp Water, for egg wash
- 2 tbsp Coarse Sea Salt, for topping
Instructions
- Get the Dough Ready:: First things first, let’s get that pretzel dough going. In a big bowl, sprinkle your active dry yeast over the warm water and a pinch of sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it looks foamy – that means your yeast is alive and happy! Then, stir in the rest of the sugar and the salt. Gradually add the flour, mixing until a shaggy dough forms. I usually do this by hand; it’s a bit messy, but you really get a feel for the dough. Knead it on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic. It should spring back when you poke it. Place it in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour, or until it’s doubled in size. This is where the magic starts to happen!
- Prepare the Cheeseburger Filling:: While your dough is doing its thing, let’s get that delicious cheeseburger filling ready. Heat a skillet over medium heat and crumble in your ground beef. Cook it until it’s nicely browned all over, breaking it up with a spoon as it cooks. Drain any excess grease – honestly, this step is crucial for preventing soggy pretzel bombs later, trust me on this one! Add the finely diced onion to the beef and cook for another 3-5 minutes, until the onion softens and becomes translucent. Season generously with salt and pepper, or any other burger seasonings you love. I sometimes add a dash of garlic powder here, just a little secret flavor booster. Let the mixture cool down a bit before you mix in the shredded cheddar cheese. You don’t want the cheese to melt just yet, or it’ll be a stringy mess when you try to form the bombs.
- Assemble the Cheeseburger Pretzel Bombs:: Once your dough has risen, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces – I usually eyeball it, but you can use a kitchen scale for precision if you’re feeling fancy. Roll each piece into a small ball, then flatten it into a disc, about 3-4 inches wide. Place a spoonful of your cooled cheeseburger filling in the center of each dough disc. Now, for the fun part: carefully gather the edges of the dough up and around the filling, pinching them together tightly at the top to seal it completely. Make sure there are no gaps, or your cheese might try to escape during baking! Roll it gently between your palms to form a smooth ball. This part can get a little messy, but it’s totally worth it for those perfect pretzel bombs.
- The Pretzel Bath Magic:: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This next step is what gives our Cheeseburger Pretzel Bombs their signature pretzel crust. In a large pot, bring 8 cups of water to a rolling boil. Carefully add 1/2 cup of baking soda to the boiling water – it’ll fizz up, so be gentle! Reduce the heat to a simmer. Using a slotted spoon, carefully drop 2-3 pretzel bombs into the simmering baking soda bath for about 20-30 seconds per side. Don’t overcrowd the pot, or the water temperature will drop too much. This short bath is key to that chewy exterior and gorgeous golden-brown color. I once left one in too long and it got a bit tough, so timing is important here!
- Egg Wash and Salt:: After their baking soda bath, carefully remove each pretzel bomb with the slotted spoon, letting any excess water drip off. Place them on your prepared baking sheet. In a small bowl, whisk one large egg with a tablespoon of water to make an egg wash. Brush the tops of each pretzel bomb generously with the egg wash. This helps with browning and makes the coarse salt stick. Now, sprinkle a good amount of coarse sea salt over each bomb. Don’t be shy with the salt; it’s what makes them taste like a real pretzel! I love how the salt crystals sparkle on the dough, it just looks so inviting.
- Bake to Golden Perfection:: Pop your baking sheet of Cheeseburger Pretzel Bombs into the preheated oven. Bake for 18-22 minutes, or until they’re puffed up, golden brown, and look absolutely irresistible. The kitchen will start to smell incredible, trust me! Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll be piping hot, so be patient! The crust will be wonderfully chewy, the inside will be soft, and that cheesy beef filling will be gooey and warm. It’s a truly satisfying sight, and the first bite? Pure bliss, I tell ya.