Soft Pretzel Biscuit Bombs (Print Version)

Fluffy dough wrapped around melty cheese cubes, baked golden and brushed with buttery pretzel topping.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 3/4 teaspoon salt
06 - 1/4 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk

→ Filling

08 - 4 ounces mozzarella cheese, cut into 12 cubes
09 - 4 ounces cheddar cheese, cut into 12 cubes

→ Pretzel Bath

10 - 4 cups water
11 - 1/4 cup baking soda

→ Topping

12 - 2 tablespoons unsalted butter, melted
13 - Coarse kosher salt, for sprinkling

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Incorporate cold butter cubes using a pastry cutter or fingers until mixture forms coarse crumbs.
04 - Stir in cold buttermilk until a soft dough forms, taking care not to overmix.
05 - Turn dough out onto a lightly floured surface, gently knead 2–3 times, then pat into a 3/4-inch thick rectangle.
06 - Cut dough into 12 equal pieces and flatten each into a small circle.
07 - Place one cube of mozzarella and one cube of cheddar in the center of each circle, then pinch dough edges to seal tightly, forming a ball.
08 - Bring water and baking soda to a gentle simmer in a saucepan.
09 - In batches, carefully lower biscuit bombs into the simmering bath for 20 seconds. Remove using a slotted spoon and set seam-side down on lined baking sheet.
10 - Brush bombs with melted butter and sprinkle with coarse kosher salt.
11 - Bake for 12–15 minutes until golden brown.
12 - Let cool slightly before serving.

# Additional Tips::

01 -
  • Uses just staple fridge and pantry ingredients you probably have on hand
  • Ready in a half hour from start to finish
  • Fun to make and totally hands-on great for cooking with kids or beginners
  • Customizable with different cheeses or add-ins like herbs and bacon
  • No complicated techniques just a simple dough and a quick pretzel bath
02 -
  • High in protein and calcium from the cheese inside
  • Each bomb is portioned perfectly for passing at a party
  • This recipe is perfect for making ahead and reheating later
03 -
  • Chill your shaped bombs for ten minutes before bathing for even puffiness
  • Add herbs like chives or parsley to the dough or butter brush for a new layer of flavor
  • If your cheese leaks out do not panic the crispy bits are chef snacks

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