Ingredients
Equipment
Method
- In the bowl of a stand mixer with a dough hook, combine warm water, sugar, and yeast. Let sit for 5-7 minutes until foamy.
- Add bread flour, 2 tsp kosher salt, and melted butter. Mix on low until a shaggy dough forms, then increase to medium and knead for 5-6 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- While the dough rises, prepare the filling. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Drain excess grease.
- Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in ketchup, mustard, Worcestershire sauce, ½ tsp salt, and ¼ tsp pepper. Fold in the shredded cheddar and optional pickles. Transfer to a bowl and let it cool completely.
- Once the dough has risen, punch it down and divide it into 12 equal pieces on a lightly floured surface.
- Flatten each piece into a 4-inch circle. Place about 2 tablespoons of the cooled filling in the center. Pull the dough edges up and over the filling, pinching tightly to seal. Roll into a smooth ball and place seam-side down on a parchment-lined baking sheet.
- Preheat oven to 425°F (220°C). Bring 10 cups of water to a rolling boil in a large pot. Carefully add the baking soda (it will fizz).
- Using a slotted spoon, boil 2-3 bombs at a time for 30 seconds, turning once. Remove from water, let excess drip off, and return to the baking sheet.
- In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of each boiled pretzel bomb with the egg wash and sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes, until deep golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.
Notes
Common Pitfalls: Ensure the filling is completely cool before assembling to prevent a sticky mess. Do not skip the baking soda bath, as it's essential for the authentic pretzel crust and flavor. Avoid overfilling the bombs (about 2 tablespoons is ideal) to prevent them from bursting.
Ingredient Swaps: You can substitute ground beef with ground turkey, chicken, or a plant-based crumble. Sharp cheddar can be swapped for Pepper Jack, Provolone, or American cheese. In a pinch, store-bought pizza dough can be used (skip the baking soda bath if you do).
Gourmet Variations: Try adding crumbled cooked bacon for a Bacon Cheeseburger Bomb, sautéed mushrooms and Swiss cheese for a Mushroom Swiss version, or cream cheese and diced jalapeños for a Jalapeño Popper twist.
Topping Idea: Instead of coarse salt, try sprinkling with everything bagel seasoning before baking for extra flavor and crunch.
Serving Suggestions: Serve with a classic 'special sauce' (mayo, ketchup, relish), warm queso dip, or various mustards.
Ingredient Swaps: You can substitute ground beef with ground turkey, chicken, or a plant-based crumble. Sharp cheddar can be swapped for Pepper Jack, Provolone, or American cheese. In a pinch, store-bought pizza dough can be used (skip the baking soda bath if you do).
Gourmet Variations: Try adding crumbled cooked bacon for a Bacon Cheeseburger Bomb, sautéed mushrooms and Swiss cheese for a Mushroom Swiss version, or cream cheese and diced jalapeños for a Jalapeño Popper twist.
Topping Idea: Instead of coarse salt, try sprinkling with everything bagel seasoning before baking for extra flavor and crunch.
Serving Suggestions: Serve with a classic 'special sauce' (mayo, ketchup, relish), warm queso dip, or various mustards.