Ingredients
Equipment
Method
- In a small bowl, combine warm water, brown sugar, and yeast. Let sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together flour and 1 teaspoon salt. Add yeast mixture and melted butter. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- While dough rises, cook ground beef in a skillet over medium heat, breaking into crumbles. Drain excess fat. Stir in ketchup, mustard, pickle relish, and salt & pepper. Let cool slightly.
- Cut cheddar into 16 cubes. Set aside.
- Punch down dough and divide into 16 equal pieces. Flatten each into a 3-inch circle.
- Place about 1 tablespoon of meat mixture in the center of each circle, then top with a cheese cube. Gather edges and pinch firmly to seal. Roll gently between palms to smooth.
- Bring a large pot of water to a boil. Carefully add baking soda (it will bubble up). Drop 4-5 bombs into the boiling water for 30 seconds per side. Use a slotted spoon to transfer to a parchment-lined baking sheet.
- Preheat oven to 400°F.
- Beat egg with 1 tablespoon water to make an egg wash. Brush each bomb with egg wash and sprinkle generously with coarse sea salt.
- Bake for 15-18 minutes until deep golden brown. Let cool for 5 minutes before serving.
Notes
For the best pretzel texture, do not skip the baking soda bath. Seal the bombs tightly to prevent filling from leaking. Allow them to cool slightly so the molten cheese doesn’t burn your mouth. Freeze uncooked bombs on a tray, then transfer to a bag; boil and bake from frozen, adding 2-3 minutes to baking time. Variations include bacon cheeseburger, BBQ burger, mushroom Swiss, and breakfast burger twists. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-8 minutes.