Save to Pinterest Soft Pretzel Biscuit Bombs are my go-to when I want an easy, crowd-pleasing snack that combines that classic soft pretzel flavor with gooey cheese and buttery biscuit dough. They are especially perfect for game days, movie nights, or when you just want to WOW everyone without spending hours in the kitchen.
I started making these on a whim one weekend, and honestly, my friends now beg for them every single time they visit. First time I baked these was for an impromptu girls night and we devoured the whole tray with spicy mustard on the side. Now it is tradition in my house for cozy movie marathons or appetizer night.
Ingredients
- All purpose flour: gives the dough its soft structure use a fresh bag for fluffiest results
- Granulated sugar: brings a touch of sweetness to balance the salt in the pretzel topping
- Baking powder and baking soda: work together to give the dough its rise and classic biscuit texture be sure yours are fresh for best lift
- Salt: controls the flavor and balances both dough and pretzel bath I prefer fine salt for the dough and chunky kosher salt on top
- Cold unsalted butter: delivers the rich biscuit flavor cut it into small cubes straight from the fridge to get those flaky layers
- Buttermilk: hydrates and tenderizes the dough for that ultra soft crumb you want it ice cold for the fluffiest bombs
- Mozzarella cheese: makes the inside super melty go for a block rather than pre shredded for better ooze
- Cheddar cheese: adds a sharp, savory punch sharp or medium both work I like to mix for flavor depth
- Water plus baking soda: creates the essential pretzel bath that gives each bomb its chewy crust and signature golden look
- Melted unsalted butter: finishes the bombs with a shiny, buttery glow do not skip this step
- Coarse kosher salt: for sprinkling is what transforms plain biscuit bombs into something magical grab the biggest flaky salt you can find
Instructions
- Prepare the Oven and Baking Sheet:
- Set your oven to 425 Fahrenheit and make sure the rack is in the center for even browning. Line a rimmed sheet with parchment to avoid sticking.
- Mix the Dry Ingredients:
- In a big mixing bowl whisk together flour sugar baking powder baking soda and salt until everything is evenly mixed. This prevents clumps and ensures even rise.
- Cut in the Butter:
- Add your cold cubed butter into the dry mix. Using a pastry cutter or your fingertips pinch the butter into the flour until you see a sandy texture with peasized butter bits. These cold butter pockets are key for a tender crumb.
- Add the Buttermilk:
- Pour cold buttermilk over the mixture and stir just until combined. Do not overmix or you risk a tough dough.
- Shape the Dough:
- Turn the dough onto a lightly floured surface and knead it gently just two or three turns to bring it together. Pat it into a three quarter inch rectangle that is as even as you can manage.
- Cut and Fill:
- Slice dough into twelve equal pieces. Flatten each into a small circle with your fingers. Place one mozzarella and one cheddar cube inside and pinch the dough up and over to seal tightly so cheese does not leak during baking.
- Prepare the Pretzel Bath:
- Bring water and baking soda to a gentle simmer in a medium saucepan. Baking soda bath creates the signature pretzel crust.
- Dip Each Bomb:
- Drop three to four biscuit bombs at a time into the simmering bath for twenty seconds only. Use a slotted spoon to lift them out and place seam side down on your lined baking sheet.
- Add Butter and Salt:
- Brush each bomb with melted butter while they are still hot from the bath it helps the coarse salt stick and gives that bakery shine. Sprinkle generously with salt.
- Bake to Perfection:
- Slide the tray into the oven and bake for twelve to fifteen minutes or until bombs are puffed and deep golden brown. Rotate tray halfway for even color if your oven has hot spots.
- Cool and Serve:
- Let them cool for just a few minutes so the cheese stays molten but not scalding. Serve warm for best gooey bite.
Save to Pinterest The cheddar makes these so nostalgic for me I remember sneaking extra cubes while my mom shaped the dough as a kid and now I do the same with my own children they love getting creative with fillings and toppings.
Storage Tips
Once baked and cooled store these biscuit bombs in an airtight container in the fridge for up to three days. Reheat on a baking sheet at 350 Fahrenheit just until warm and the crust perks back up. They also freeze beautifully just wrap them well individually and thaw overnight before warming up again.
Ingredient Substitutions
Feel free to swap in Gruyere or fontina for the cheese or add a spoonful of cream cheese for extra richness. Use dairyfree butter and plantbased cheese to make a vegan version just check that your biscuit base is also dairyfree. If you have no buttermilk just add a teaspoon of vinegar or lemon juice to regular milk and let it sit for five minutes.
Serving Suggestions
Serve these pretzel biscuit bombs with classic yellow or spicy brown mustard for dipping. Ranch dressing and warm marinara are always a hit with kids. For a more grown up party set out a board with different dips and fresh veggies.
Cultural Context
Soft pretzels are a classic American snack with roots in German baking traditions. The baking soda bath is what makes a pretzel truly a pretzel and gives that unmistakable color and chew. Biscuit dough brings a downhome twist making these accessible to any American kitchen.
Seasonal Adaptations
In the fall stuff bombs with pumpkin and cream cheese. For the holidays use cranberry sauce and brie as your filling. In summer try a pizza filling of fresh mozz tomatoes and basil.
Save to Pinterest Make these for your next get-together and watch them disappear. They bake up golden and gooey every time and always bring big smiles.
Common Recipe Questions
- → How do I get the golden pretzel crust?
Simmer each biscuit bomb briefly in the baking soda bath before baking for the classic pretzel effect.
- → Can I use different cheeses for the filling?
Yes, you can swap in your favorite cheeses or add extras like jalapeños or cooked bacon for a twist.
- → Is buttermilk necessary for the dough?
Buttermilk creates a tender, flavorful dough. You may substitute with milk plus a splash of vinegar if needed.
- → What are the best dipping sauces?
Mustard, ranch, and marinara pair well with these biscuit bombs and complement their savory flavor.
- → Any tips for sealing the dough bombs?
Pinch the edges tightly to prevent cheese from leaking during baking and ensure even, round shapes.
- → Can these be made ahead of time?
Yes, assemble the bombs and refrigerate before baking; bake just before serving for best texture.