Description
These savory pretzel bombs offer a delightful combination of classic cheeseburger flavors encased in a soft, chewy pretzel dough. Each golden-brown bite reveals seasoned ground beef and melted cheddar cheese, creating a satisfying and comforting experience. The exterior is lightly salted, providing a characteristic pretzel finish. They are typically baked to achieve their signature texture and color.
Ingredients
- *For the Pretzel Dough:*
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (105-115°F)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
- *For the Baking Soda Bath:*
- 8 cups water
- ½ cup baking soda
- *For the Filling:*
- 1 pound lean ground beef
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 8 slices cheddar cheese, cut into quarters
- *For the Topping:*
- 1 large egg, beaten
- 2 tablespoons pretzel salt or coarse sea salt
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- **Prepare the Dough:** In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Stir in salt and melted butter. Gradually add flour, mixing until a shaggy dough forms.
- **Knead and Rise:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Cook the Beef:** While the dough rises, brown the ground beef in a skillet over medium heat. Drain any excess fat. Stir in onion powder, garlic powder, salt, and pepper. Cook for another 1-2 minutes. Remove from heat and let cool completely.
- **Preheat Oven and Prepare Bath:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a rolling boil, then carefully stir in the baking soda. Reduce heat to a simmer.
- **Assemble the Bombs:** Punch down the risen dough and divide it into 16 equal pieces. Roll each piece into a ball. Flatten one ball into a 3-4 inch disc. Place about 1 tablespoon of cooked ground beef in the center, top with two pieces of cheddar cheese. Carefully gather the edges of the dough around the filling and pinch firmly to seal, forming a tight ball. Repeat with remaining dough and filling.
- **Baking Soda Bath:** Working in batches, carefully drop 2-3 pretzel bombs into the simmering baking soda bath for 20-30 seconds, flipping halfway through. Remove with a slotted spoon and place on the prepared baking sheet.
- **Egg Wash and Bake:** Brush the tops of the pretzel bombs with the beaten egg and sprinkle generously with pretzel salt and chopped parsley (if using). Bake for 15-20 minutes, or until golden brown and cooked through.
- **Serve:** Let cool slightly before serving.
Notes
* Ensure the ground beef filling is completely cooled before assembling to prevent the dough from becoming soggy or cooking prematurely.
* Do not over-knead the dough; it should be smooth and elastic, not tough.
* The baking soda bath is crucial for achieving the characteristic pretzel flavor and golden-brown crust.
* For best results, serve these pretzel bombs warm, when the cheese is still gooey.
* Experiment with different types of cheese, such as Monterey Jack or a sharp white cheddar.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220 (estimated per bomb)
- Fat: 10g (estimated per bomb)
- Carbohydrates: 20g (estimated per bomb)
- Protein: 12g (estimated per bomb)