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Cheeseburger Pretzel Bombs

Crispy golden pretzel dough stuffed with juicy seasoned beef and gooey melted cheddar cheese. These Cheeseburger Pretzel Bombs are the ultimate party snack - ready in just 40 minutes!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 24 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

For the Pretzel Dough
  • 1 1/2 cups warm water 110F
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter melted
For the Cheeseburger Filling
  • 1 lb ground beef 80/20
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups sharp cheddar cheese shredded
For the Pretzel Bath and Topping
  • 8 cups water
  • 1/3 cup baking soda
  • 1 large egg beaten egg wash
  • coarse sea salt for topping

Equipment

  • Large Skillet
  • Baking sheet
  • Parchment paper
  • Slotted spoon
  • Mixing bowls
  • Pastry brush

Method
 

Make the Pretzel Dough
  1. Combine warm water, sugar, and yeast in a large bowl. Let sit 5-7 minutes until foamy.
  2. Add melted butter and salt. Gradually add flour and knead 5 minutes until smooth and elastic.
  3. Cover and let rise in a warm spot for 1 hour until doubled.
Prepare the Filling
  1. Brown ground beef in a skillet. Drain fat. Season with garlic powder, onion powder, paprika, salt, pepper, and Worcestershire sauce. Cool completely.
  2. Mix cooled beef with shredded cheddar until well combined.
Assemble and Bake
  1. Preheat oven to 425F (220C). Line baking sheets with parchment.
  2. Divide risen dough into 24 equal pieces. Flatten each into a 3-inch circle.
  3. Place 1 tablespoon filling in center. Pull edges up and pinch tightly to seal into a ball. Place seam-side down.
  4. Boil 8 cups water with baking soda. Drop bombs in batches for 30 seconds. Remove with slotted spoon.
  5. Brush with egg wash, sprinkle with coarse salt. Bake 12-15 minutes until deep golden brown.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350F for 8 minutes.
Make Ahead: Assemble and refrigerate unbaked for up to 24 hours.
Freezer Friendly: Freeze unbaked bombs, then bake from frozen at 425F for 18-20 minutes.