These Cheesy Pretzel Bombs are bursting with gooey cheddar cheese, wrapped in biscuit dough, boiled, and then baked to a golden brown. Sprinkled with a touch of salt, these Pretzel Bombs are a must-try for any cheese lover looking for a satisfying, homemade snack. Serve this crowd-pleasing appetizer at your next gathering or for game days. I will also let you know how to make these in an air fryer. Try my Pretzel Pigs in a Blanket for another party favorite!
Ingredients & Substitutions
Dough: Look for a tube of buttermilk biscuit dough to use in this recipe. If you are feeling motivated, use my homemade buttermilk biscuits recipe. Store-bought or homemade pizza dough would also work.
Cheese: Cut an 8-ounce block of sharp cheddar cheese into 16 cubes. Mozzarella cheese would be another cheese you could try. Or, go for gouda or brie cheese for different flavors. It’s all about preference, and it is fun to experiment with a variety of cheeses.
Baking Soda: The baking soda is the leavening agent added to the boiling water to give the dough its soft pretzel taste and texture.
Can I Make Pretzel Bombs Ahead of Time?
Yes! First, get the cubes of cheese wrapped in the dough. Next, cover the pretzel bombs with plastic wrap. Place them in the refrigerator overnight, or for up to 2 days. When ready to bake, let them come to room temperature before boiling and baking.
Air Fryer Cheese Stuffed Pretzel Bombs
Make delicious and crispy pretzel bombs at home using an air fryer. Our easy-to-follow recipe allows you to enjoy the same great taste and texture of traditional oven-baked pretzel bombs, with the added convenience of using an air fryer. Preheat your air fryer to 330°F and, working in batches, place the pretzel bombs into the basket, making sure not to overcrowd. Air fry for 8 minutes or until they are golden brown.
Storing & Freezing Cheese Stuffed Pretzel Bombs
Pretzel bombs filled with cheese are a delicious snack that can be stored and frozen for later. To store pretzel bombs, keep them in an airtight container or plastic bag to maintain freshness. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze pretzel bombs, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Be sure to label and date. They can be stored in the freezer for up to 3 months. When ready to eat, thaw the frozen pretzel bombs at room temperature before reheating them in the oven or microwave for the best results.
More Appetizers
Cheese Stuffed Pretzel Bombs
Ingredients
- 1 can (8-count) buttermilk biscuits, not flaky
- 1 block (8 ounces) sharp cheddar cheese, cut into 16 cubes
- 5 cups water
- ¼ cup (55 g) baking soda
- 1 large egg, room temperature, beaten
- 1 teaspoon kosher salt, divided
Instructions
- Preheat the oven to 375°F and lightly spray a 12-inch, oven-safe skillet with nonstick cooking spray.
- Remove the biscuits from the can and place them on a clean work surface. Cut each biscuit in half and shape each half into a ball. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
- Top each biscuit with 1 cube of cheddar cheese.
- Pinch each biscuit tightly around the block of cheese, making sure there are no holes or gaps in the dough.
- To a medium saucepan over medium heat, add water. Bring the water to a light boil. Add the baking soda and stir until dissolved.
- Working in batches of 3-4, add the pretzel bombs to the boiling water. Boil for 20-30 seconds. Using a slotted spoon, remove and place the pretzel bombs into the skillet, seam side down. Repeat with the remaining pretzel bombs.
- Use a pastry brush to brush the outside of each with the beaten egg. Sprinkle each evenly with salt.
- Bake for 15-18 minutes*, or until the biscuits are golden brown. Enjoy!
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Made these today, and they were great. My store was out of regular buttermilk biscuits, and I had to use butter biscuits and it was fine. Only difference is the butter melted off when in the boiled water, but again that is all they had. I’m sure it affected the texture a little bit. I did not get the beautiful brown on all sides. I think I’m going to roll them around in the oven to try and get that next time. However, the most important part… the taste… was excellent. Will get the right biscuits next time and make them again soon. Thank you.
Can’t wait to try these.
I cooked these tonight in my dutch oven and the dough was RAW!!! I finally had to take them out because the bottom of biscuits were burned after 6 extra minutes. This is the worst recipe I’ve seen on this site, one I usually, love by the way. I’m extremely disappointed.
Sorry that happened to you! Where was the dough raw? On the top, sides, inside? Were you checking the oven often, which lowers the temperature significantly each time? Did you use the same cheese type and size indicated in the recipe? Did you “flatten each biscuit to about ⅛-inch thickness.”? 1/8 thickness is pretty thin. Any variation in the instructions can result in less-than-appealing results. Please let me know what happened so we can troubleshoot! 🙂