1block(8 ounces) sharp cheddar cheese,cut into 16 cubes
5cupswater
¼cup(55 g) baking soda
1largeegg,room temperature, beaten
1teaspoonkosher 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!