Go Back
A handheld smartphone photo of a plate of golden-brown Cheeseburger Pretzel Bombs sprinkled with coarse sea salt on a wooden surface.

Cheeseburger Pretzel Bombs: The Ultimate Melty Stuffed Appetizer

Savory seasoned ground beef and melted yellow cheddar cheese encased in soft, airy pretzel dough with a glossy golden-brown crust and coarse sea salt. The perfect handheld game day appetizer or family snack.
Print Recipe Save Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 16 bombs
Course: Appetizer, Dinner
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Dough
  • 1.5 cups warm water 105-110°F
  • 1 tbsp granulated sugar
  • 2.25 tsp active dry yeast 1 packet
  • 4.5 cups all-purpose flour Divided
  • 2 tbsp unsalted butter Melted and cooled
  • 1 tsp fine sea salt
Cheeseburger Filling
  • 1 lb ground beef 80/20 lean
  • 8 oz yellow cheddar cheese Cut into 1/2 inch cubes
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
Baking Soda Bath & Toppings
  • 0.5 cup baking soda For boiling water
  • 1 large egg Beaten for wash
  • 2 tbsp coarse sea salt crystals For topping
  • 0.5 cup yellow mustard For dipping

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Large pot For the baking soda bath
  • 1 Baking Sheet Lined with parchment paper

Method
 

Make the Dough
  1. Combine warm water, sugar, and yeast in a stand mixer. Let sit for 5-10 minutes until foamy.
  2. Add butter, salt, and flour. Knead for 5 minutes. Let rise in an oiled bowl for 60 minutes until doubled.
Prepare Filling
  1. Cook ground beef in a skillet until browned. Drain fat and stir in Worcestershire sauce, garlic powder, and onion powder. Let cool completely.
Assemble and Bake
  1. Divide dough into 16 balls. Flatten each, add beef and a cheddar cube. Pinch seams tightly to seal.
  2. Boil dough balls in a water and baking soda bath for 30 seconds per side.
  3. Brush with egg wash, sprinkle with coarse sea salt, and bake at 425°F (220°C) for 12-15 minutes until glossy and golden-brown.

Notes

Always ensure the meat is completely cool before filling the dough to prevent steam blowouts.
Pinch the seams extra tight to keep the cheddar cheese from leaking during the baking process.