Cheeseburger Pretzel Bombs

Imagine biting into a warm, golden-brown pretzel pocket bursting with juicy, seasoned ground beef and melty cheddar cheese. These Cheeseburger Pretzel Bombs perfectly combine the nostalgic flavors of a classic cheeseburger with the irresistible chewiness of soft pretzels. They are ideal for parties, snacks, or anytime you crave an indulgent handheld treat.

Each bite offers a harmonious blend of savory beef, sharp cheese, and the slightly salty, tender pretzel exterior. Whether paired with ketchup, mustard, or a cheesy dipping sauce, these bombs deliver comfort food in a fun, bite-sized form.

Ingredients

• Warm water (1 ½ cups): Essential for activating yeast, held at 110–115 °F for optimal fermentation.
• Active dry yeast (2 ¼ tsp): Provides the natural leavening to make the pretzel dough rise and become airy.
• Sugar (1 tbsp): Feeds the yeast to promote a fluffy, light dough texture with slight sweetness.
• All-purpose flour (4 cups): Forms the sturdy yet soft structure of the pretzel dough.
• Salt (2 tsp): Enhances the dough’s flavor balance and complements the savory filling.
• Unsalted butter, melted (2 tbsp): Adds richness and moisture for a tender dough crumb.
• Water (10 cups) and Baking soda (⅔ cup): Used to boil dough balls briefly, creating the pretzel’s iconic chewy crust.
• Ground beef (1 lb): The hearty protein filling, seasoned to replicate classic cheeseburger flavors.
• Small onion, finely chopped: Adds subtle sweetness and texture to the beef mixture.
• Garlic powder (1 tsp): Provides savory depth and aroma to the filling.
• Worcestershire sauce (1 tsp): Imparts umami richness enhancing the beef’s flavor.
• Salt and pepper: Key for seasoning the beef filling to taste.
• Shredded cheddar cheese (1 ½ cups): Melts perfectly inside, offering gooey cheeseburger goodness.
• Large egg, beaten: Acts as an egg wash for shiny, golden pretzel crust.
• Coarse salt: Sprinkled on top for authentic pretzel flavor and texture contrast.

Instructions

Activate Yeast and Mix Dough

Combine warm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active. Then whisk in flour, salt, and melted butter to create a rough dough.

Knead and Proof the Dough

Knead the dough on a floured surface for 5–7 minutes until smooth and elastic, which develops gluten for a chewy texture. Place it back in the bowl, cover, and let it rise in a warm spot for about 45 minutes until doubled in size.

Prepare the Savory Cheeseburger Filling

Cook ground beef with finely chopped onion in a skillet over medium heat until the beef browns and onions soften. Season with garlic powder, Worcestershire sauce, salt, and pepper. Remove from heat and allow to cool slightly before stirring in shredded cheddar cheese for that gooey center.

Shape the Dough into Bombs

Preheat your oven to 425 °F and line a baking sheet with parchment paper. Punch down the risen dough and divide into 12–16 equal pieces. Flatten each piece into a circle and spoon around 1 to 2 tablespoons of the cheeseburger filling into the center. Fold the edges up and pinch firmly to seal into a tight ball.

Boil the Pretzel Bombs

Bring 10 cups of water and baking soda to a rolling boil. Carefully drop each sealed dough ball into the boiling water for about 30 seconds on each side. This step creates the pretzel’s distinctive chewy crust and a rich brown color when baked.

Apply Egg Wash and Bake

Remove the boiled bombs using a slotted spoon and place them on the prepared baking sheet. Brush generously with beaten egg to promote a shiny, golden finish, then sprinkle coarse salt on top. Bake for 12–15 minutes until deep golden brown, ensuring a perfectly cooked pretzel exterior.

Serve Warm and Enjoy

Allow the pretzel bombs to cool for a few minutes so they’re safe to eat, then serve while warm. They pair beautifully with mustard, ketchup, or a cheesy dipping sauce to accentuate the cheeseburger flavors inside.

Storage Tips

Store leftover pretzel bombs in an airtight container at room temperature for up to two days. To reheat, warm them in a preheated oven to restore their crisp crust and melty filling.

Serving Suggestions

Serve these savory bites with classic burger condiments like mustard and ketchup, or elevate with a creamy beer cheese dip. They are fantastic finger foods for game days, potlucks, or casual dinner parties.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before, refrigerate it tightly covered, and let it come to room temperature before shaping and baking.

What’s the best cheese to use?

Cheddar and American cheese melt well and provide authentic cheeseburger flavor, but you can blend different cheeses for a richer taste.

Can I freeze the pretzel bombs?

Absolutely! Freeze uncooked shaped bombs on a tray, then transfer to a freezer bag. Bake directly from frozen adding a few extra minutes.

Why do I boil pretzel dough in baking soda water?

Boiling in baking soda solution sets the dough exterior quickly, giving pretzels their signature chewy texture and dark, golden crust after baking.

What dips go well with pretzel bombs?

Mustard, ketchup, ranch, or cheesy dips pair wonderfully and complement the savory cheeseburger filling perfectly.

Cheeseburger Pretzel Bombs

Savory pretzel pockets filled with seasoned ground beef and melted cheese, capturing classic cheeseburger flavors in a perfect snack or appetizer for any gathering.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 14 people

Calories 290 kcal

Equipment

• 1 large bowl
• 1 skillet
• 1 large pot
• 1 baking sheet lined with parchment paper

Ingredients

  

• 1 ½ cups warm water 110–115 °F
• 2 ¼ tsp active dry yeast 1 packet
• 1 tbsp sugar
• 4 cups all-purpose flour
• 2 tsp salt
• 2 tbsp unsalted butter melted

• 10 cups water
• ⅔ cup baking soda

• 1 lb ground beef
• 1 small onion finely chopped
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 1 ½ cups shredded cheddar cheese or American cheese

• 1 large egg beaten (egg wash)
• Coarse salt

Instructions

 

• Combine warm water, yeast, and sugar in a large bowl and let sit until foamy, about 5 minutes.
• Stir in flour, salt, and melted butter until a dough forms.
• Knead dough for 5 to 7 minutes until smooth and elastic, then cover and let rise for 45 minutes or until doubled.
• Cook ground beef and onion in a skillet over medium heat until beef is browned and onions are soft.
• Add garlic powder, Worcestershire sauce, salt, and pepper; stir and remove from heat, letting cool slightly.
• Mix shredded cheese into the beef mixture.
• Preheat oven to 425 °F and line a baking sheet with parchment.
• Punch down dough and divide into 12 to 16 equal pieces.
• Flatten each piece into a circle and place 1 to 2 tablespoons of the beef and cheese filling in the center.
• Fold edges up and pinch tightly to seal each dough ball.
• Bring water and baking soda to a boil in a large pot.
• Boil each sealed dough ball for about 30 seconds per side, then remove with a slotted spoon.
• Place boiled pretzel bombs on the baking sheet, brush with egg wash, and sprinkle with coarse salt.
• Bake for 12 to 15 minutes until deep golden brown.
• Let cool slightly before serving warm with mustard, ketchup, or cheesy dipping sauce.

Notes

• Add diced pickles or mustard inside for extra cheeseburger flavor.
• Use cheddar, American, or a cheese blend for best melty centers.
• Store leftovers in an airtight container up to 2 days and reheat in the oven to keep crisp.