Garlic Cheese Stuffed Pretzel Bombs Recipe

Garlic Cheese-Stuffed Pretzel Bread Bombs are bite-sized pieces of homemade pretzel dough filled with gooey, garlicky cheese. Crispy on the outside and meltingly soft inside, these savory little bombs are perfect for parties, snacks, or a fun weeknight treat.

After a month of updating the site—new hosting, refreshed layout, improved plugins and my very first logo—I’m excited to share recipes again. To celebrate the relaunch, I’m starting with one of my favorite indulgent bites: Garlic Cheese-Stuffed Pretzel Bombs. These were inspired by photos and the desire to post something memorable for the new site. Homemade pretzel bread dough makes these especially irresistible; when you wrap seasoned, melting cheese in tender pretzel bread and bake it to a golden brown, the result is pure comfort food.

These Garlic Cheese-Stuffed Pretzel Bombs are simple to make if you already have a pretzel bread dough recipe on hand. Each ball is filled with a small cube of garlic-and-herb cheese (or another melty variety), briefly boiled in a baking soda bath to create that classic pretzel crust, then brushed with an egg wash and baked until browned. Expect some cheese to seep out while they bake — that caramelized cheddar is part of the appeal and can be scooped up or enjoyed as a crispy topping.

Garlic Cheese-Stuffed Pretzel Bombs

Garlic Cheese-Stuffed Pretzel Bread Bombs are bite-sized rounds of pretzel dough packed with creamy, garlicky cheese. They bake up with a shiny, browned crust and an oozy center that makes them addictive.

Ingredients

• 1 recipe Pretzel Bread Dough (use your preferred pretzel bread dough recipe)
• All-purpose flour (for dusting)
• 1 egg
• Garlic and herb cheese, cut into 1-inch cubes (see Notes)
• 1 cup baking soda
• Coarse sea salt for sprinkling

Instructions

1. Once the pretzel dough has finished rising, preheat the oven to 400°F (200°C).
2. Fill a large pot about halfway with water and add the baking soda. Bring the water to a rolling boil.
3. Turn the risen dough out onto a lightly floured surface and divide it into 32 equal pieces. Place a 1-inch cube of garlic-and-herb cheese on each piece and wrap the dough around the cheese, pressing seams firmly to fully enclose the cheese.
4. Work in batches and poach the filled dough balls in the boiling baking soda water for about 1 minute. Remove them with a slotted spoon and place them on a well-greased baking sheet (grease thoroughly so the rolls don’t stick as they bake).
5. Using a sharp knife, make a small, shallow “X” on the top of each ball—be careful not to cut through to the cheese. Lightly beat the egg with about 2 teaspoons of water and brush the tops with the egg wash. Sprinkle coarse sea salt over each roll.
6. Bake for 15–20 minutes at 400°F (200°C), or until the pretzel bombs are deep golden brown. Remove from the oven and let cool briefly before serving. Yield: about 32 bites.

Notes

Some cheese may leak out while the pretzel bombs bake. This usually happens because steam forces the cheese out as it melts. It’s normal — the escaped cheese crisps up and tastes delicious, so don’t worry about it.

For best melting, choose a cheese that melts smoothly. I’ve tried both garlic-and-herbed cheddar and garlic-and-pesto Monterey Jack; the Monterey Jack tends to produce a silkier, more uniform melt. Still, any flavorful, melty cheese will work and will taste great wrapped in pretzel dough.

These pretzel bites are flexible for serving: present them warm as an appetizer with mustard or a tangy dip, include them on a game-day spread, or enjoy them as a savory snack. They freeze well before baking—freeze the sealed dough balls on a tray, then transfer to a freezer bag; when ready to bake, thaw briefly, poach, and proceed with the recipe.