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Cheeseburger Pretzel Bombs

Savory ground beef and gooey cheddar cheese stuffed inside a soft, golden-brown pretzel dough shell. The perfect game day appetizer or fun family dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 bombs
Course: Appetizer, Dinner, Snack
Cuisine: American, Party Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Dough
  • 1 tube refrigerated biscuit dough or pizza dough (or homemade yeast dough)
  • 4 cups water for boiling
  • 0.5 cup baking soda
  • 1 large egg beaten with 1 tbsp water
  • 1 tbsp coarse sea salt
  • 2 tbsp unsalted butter melted (for brushing)
Burger Filling
  • 1 lb lean ground beef
  • 0.5 cup onion finely diced
  • 1 tsp garlic powder or 2 cloves minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tbsp yellow mustard
  • 4 oz cheddar cheese cut into 8 cubes or thick slices
  • Salt and pepper to taste

Equipment

  • Large Skillet
  • Large Pot
  • Baking sheet
  • Slotted spoon
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it.
  2. In a skillet over medium-high heat, cook ground beef and onion until meat is browned and onion is soft. Drain excess fat.
  3. Stir in garlic, Worcestershire sauce, ketchup, mustard, salt, and pepper. Cook for 1 minute more, then remove from heat and let cool slightly.
  4. Divide dough into 8 equal portions. Flatten each piece into a 4-inch circle.
  5. Place a spoonful of beef mixture in the center of each dough circle and top with a cube of cheese.
  6. Pull the edges of the dough up around the filling and pinch tightly to seal. Roll gently to form a smooth ball.
  7. In a large pot, bring water to a boil. Carefully add baking soda (it will bubble).
  8. Boil the bombs in batches for 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
  9. Brush the tops with egg wash and sprinkle with coarse salt.
  10. Bake for 12-15 minutes until deep golden brown. Brush with melted butter immediately before serving.

Notes

Ensure you pinch the dough seams very tightly, or the cheese will leak out during the boiling or baking process.