Go Back
Pretzel bombs have taken the culinary world by storm, captivating snack enthusiasts with their delightful combination of fluffy dough and gooey fillings. These bite-sized wonders are perfect for gatherings, game days, or simply an indulgent treat at home. Among the many variations, cheese stuffed pretzel bombs stand out as a crowd-pleaser, offering a rich, savory filling that pairs exquisitely with the warm, soft exterior of the pretzel.

Cheese Stuffed Pretzel Bombs

Indulge in the ultimate snack with cheese stuffed pretzel bombs! These delightful bites combine warm, soft dough with gooey cheese filling, perfect for sharing at parties or cozy nights at home. Discover how to make these easy-to-follow pretzel bombs, from perfecting the dough to achieving the perfect golden crust.
Print Recipe Pin Recipe

Ingredients
  

1 and ½ cups warm water (110°F to 115°F)

2 teaspoons sugar

2 teaspoons active dry yeast

4 cups all-purpose flour

½ cup baking soda

1 tablespoon salt

1 tablespoon butter, melted

1 cup shredded mozzarella cheese (or a cheese blend of your choice)

1 egg, beaten (for egg wash)

Coarse sea salt, for sprinkling

Optional: Spicy mustard or cheese dip for serving

Instructions
 

In a mixing bowl, combine warm water and sugar; sprinkle yeast over the top. Allow it to sit for 5-10 minutes until frothy.

    In a large mixing bowl, combine flour and salt. Slowly pour in the yeast mixture and melted butter, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth.

      Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

        Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.

          Once the dough has risen, punch it down and divide it into 12 equal portions. Flatten each piece into a disk, place about a tablespoon of shredded mozzarella in the center, and fold the dough over the cheese, sealing it tightly.

            In a large pot, bring 10 cups of water to a boil and add baking soda to create a lye solution.

              Using a slotted spoon, gently lower each cheese-stuffed pretzel ball into the boiling water, cooking for about 30 seconds on each side. Remove and place on the prepared baking sheet.

                Brush the tops of the pretzel bombs with the beaten egg wash and sprinkle with coarse sea salt.

                  Bake in the preheated oven for 12-15 minutes or until golden brown.

                    Let them cool slightly before serving. Enjoy with spicy mustard or cheese dip if desired.

                      Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 12

                        - Presentation Tips: Arrange the pretzel bombs on a wooden board and serve with small bowls of mustard and cheese dip for an inviting party platter.