Savory Cheeseburger Pretzel Bombs

This savory fusion of two American classics brings together the beloved flavors of a cheeseburger wrapped in soft pretzel dough for an irresistible handheld treat. The soft, chewy exterior gives way to a perfectly seasoned beef filling with all the classic burger fixings and melty cheese that will have everyone reaching for seconds.

I first made these for a football viewing party and they disappeared faster than any other dish on the table. My friend's teenage son asked if I could teach him how to make them which led to a fun cooking afternoon that's now become our tradition before big games.

Ingredients

• Ground beef creates the hearty base for the filling use 80/20 for best flavor
• Onion adds aromatic sweetness that balances the savory beef
• Ketchup brings classic burger tanginess and a touch of sweetness
• Mustard provides that essential zingy flavor no burger should be without
• Pickle relish delivers brightness and acidity to cut through the richness
• Cheddar cheese use sharp for best flavor but any melting cheese works
• Active dry yeast ensures a proper rise for fluffy pretzel dough
• Sugar feeds the yeast and balances the pretzel's savory notes
• All purpose flour provides structure choose unbleached for best flavor
• Baking soda bath creates that distinctive pretzel crust and flavor
• Egg wash gives the bombs their gorgeous golden brown exterior
• Coarse sea salt adds the quintessential pretzel finish and flavor burst

Step-by-Step Instructions

Prepare the Filling

Cook the ground beef and onions thoroughly until no pink remains about 8 minutes. The browning process creates deep flavor compounds so don't rush this step. After draining excess fat stir in condiments and let the flavors meld together for the full 2 minutes. Allow the mixture to cool slightly before adding cheese this prevents the cheese from completely melting before baking.

Make the Pretzel Dough

Activate the yeast by dissolving it with sugar in warm water the temperature is crucial here too hot will kill the yeast too cold will keep it dormant. The mixture should become foamy after 5 minutes indicating active yeast. When mixing in the flour start with 3 cups and add the remaining cup gradually until you achieve a slightly tacky but not sticky dough. The kneading process develops gluten which gives the pretzel bombs their characteristic chew.

First Rise

Place the dough in a well oiled bowl and cover with a damp cloth not plastic wrap as this can cause condensation. Let the dough rise in a draft free warm spot ideally around 75°F until doubled in size about 60 minutes. This slow rise develops flavor and texture in the dough.

Shape and Fill

Divide the dough into 16 equal pieces using a bench scraper or knife. When flattening each piece leave the center slightly thicker than the edges. Add filling to the center about a tablespoon ensuring there is enough dough around the edges to fully seal. Pinch the seams firmly then roll between your palms to create a smooth ball.

Baking Soda Bath

The alkaline bath is what gives pretzels their distinctive flavor and chewy brown exterior. The water should be at a rolling boil when you add the baking soda which will cause dramatic bubbling. Use a large slotted spoon to gently lower and remove each pretzel bomb limiting bath time to exactly 30 seconds any longer can make the crust too alkaline.

Bake to Perfection

Brush generously with egg wash covering all surfaces for an even golden color. The salt should be applied immediately after the egg wash while still wet so it adheres properly. Bake in the middle rack of your preheated oven watching closely after 10 minutes as oven temperatures can vary. They're done when deeply golden brown and the bottoms sound hollow when tapped.

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The pickle relish in this recipe is my secret weapon. I discovered its importance when I once made these without it and my husband immediately noticed something was missing. That bright acidity cuts through the richness and brings all the flavors into perfect balance just like on a great burger.

Storage and Reheating

These pretzel bombs maintain their quality for up to 3 days when stored in an airtight container in the refrigerator. For best results when reheating wrap each bomb loosely in foil and warm in a 325°F oven for about 10 minutes. This method preserves the soft interior while reviving the exterior chew. Avoid microwaving if possible as it can make the pretzel crust tough and chewy in an unpleasant way.

Clever Variations

The basic pretzel bomb concept opens up endless possibilities for creative fillings. Try pizza bombs with pepperoni mozzarella and marinara or breakfast bombs with scrambled egg cheese and bacon. For vegetarian options substitute the beef with a savory mushroom and walnut mixture that provides similar texture and umami flavor. The pretzel dough itself can be enhanced with herbs or garlic butter brushed on after baking for added dimension.

Serving Suggestions

While these bombs are delicious on their own they shine even brighter with dipping options. Offer small bowls of warm cheese sauce honey mustard ranch dressing or even marinara sauce. For a complete game day spread serve alongside a fresh salad crunchy vegetable platter and cool beverages. Present them on a wooden board or slate plate sprinkled with extra coarse salt and fresh herbs for an impressive presentation.

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Recipe FAQs

→ Can I make the dough for Cheeseburger Pretzel Bombs ahead of time?

Yes, you can prepare the pretzel dough up to 24 hours in advance. After kneading, place it in a greased bowl, cover with plastic wrap, and refrigerate. Let it come to room temperature for about 30 minutes before shaping and filling.

→ What can I substitute for ground beef in this recipe?

Ground turkey, chicken, or plant-based meat alternatives work well as substitutes. You can also use finely chopped mushrooms mixed with beans for a vegetarian option, though you may need to adjust seasonings accordingly.

→ Why do you boil the pretzel bombs in baking soda water?

The alkaline bath created by the baking soda is essential for developing the characteristic pretzel flavor, chewy texture, and dark brown exterior. This brief boiling process gelatinizes the starches on the surface, which helps create that distinctive pretzel crust when baked.

→ Can I freeze Cheeseburger Pretzel Bombs?

Absolutely! You can freeze them either before or after baking. To freeze before baking, prepare through the shaping step, freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to serve, thaw in the refrigerator, then proceed with the baking soda bath and baking. Already baked bombs can be frozen and reheated in a 350°F oven until warmed through.

→ What dipping sauces pair well with these pretzel bombs?

These versatile bites pair wonderfully with a variety of dips including honey mustard, spicy ketchup, beer cheese sauce, ranch dressing, or a creamy sriracha mayo. For a classic burger experience, try a special sauce made from mayo, ketchup, relish, and a dash of Worcestershire sauce.

→ How can I tell when the pretzel bombs are fully cooked?

The pretzel bombs are done when the exterior is a deep golden brown and the dough sounds hollow when tapped on the bottom. If you're concerned about the meat filling, you can use a food thermometer to ensure the internal temperature has reached 160°F for ground beef.