Monday, September 8, 2014

Outrageously Cheesy Stuffed Pretzel Bombs

Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests.  Pretzel bites are loaded with cheddar cheese and baked to perfection.  All of this comes together in under an hour.

Finding the perfect finger food to blow your friends minds is a tough feat, whether its for game day or card night.  But these certainly fit the bill.  Chad has been begging for pretzels since we made out Pretzel Rolls last year.  Well I finally decided to make them.  I don't know what I was waiting for.  I guess I needed to create something outrageous and simple at the same time.  With these cheesy stuffed pretzel bites, I have succeeded! They are crazy good.

These Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests.  Pretzel bites are loaded with cheddar cheese and baked to perfection.  All of this comes together in under an hour. Truth be told I even had my 3 year old hanging on my apron strings, if you know what I mean, so you might whip these up even faster.

She loves to help and I cherish every little moment, even when I am tripping over her in the kitchen.  She was armed with her very own ingredients and she was making her very own batch of pretzels.  Rolling the dough and stuffing it with cheese saying "look at me Mommy".

We create fabulous dishes together and these pretzel bombs are no different.  Although we may have had good intentions to share these with friends...  Not this time.  We devoured them.  Sorry guys maybe next time.

Dinner's Ready!

With love from our kitchen table to yours!  XO

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Outrageously Cheesy Pretzel Bombs
makes 36
Active time:  42 minutes
Total time: 50 minutes

2¼ teaspoons active dry yeast
1¼ cups warm water (110°-120°)
2 tablespoons granulated sugar
3¼ cup all purpose flour
1 pound block mild cheddar cheese
1 teaspoon kosher salt
½ cup baking soda
1 large egg
course salt

Preheat oven to 450°.  Line a baking sheet with parchment paper or spray with cooking spray.

Pour water into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready.

Meanwhile cut cheese into 36 even pieces, less than ½ ounce each.  Fill an 8 quart pot with water and bring to a boil over medium high heat.  In a small bowl beat egg and 2 tablespoons water with a fork.  Set aside.  Sprinkle clean countertop with ¼ cup flour. 

Add flour and salt to mixer.  Knead for 3- 5 minutes until the dough comes together in one ball.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.

Place dough on floured countertop and knead in flour until it is no longer tacky, just a minute or two.  Form dough into a ball.  We are going to cut this ball into 36 (somewhat) even pieces.  First quarter the ball of dough.  Roll each quarter into a fat log.  Cut that into 3 pieces.  Roll each piece into a log and cut into 3 pieces.  When you are done you will have 36 pieces.

Roll each dough piece (one at a time) into a ball and then flatten it into a circle.  Add a piece of cheese in the center.  Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball.  Be careful to make sure you can not see the cheese through the dough.  Tap fingers in flour, pinch any tears and roll again.  Set aside and repeat until all you have 36 stuffed dough balls.

Carefully, a sprinkle at a time, add baking soda to boiling water.  USE CAUTION:  IT WILL BUBBLE UP.  Place dough balls into boil water a few at a time.  Remove with a slotted spoon after 30 seconds.  Place on parchment paper to cool and repeat.

Arrange all pretzel balls on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with course salt.

Bake for 8-10 minutes until the tops are browned.

The ooey gooey cheese may escape some of your pretzel bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.


COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.

Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 9/18/13


  1. I have just died and gone to heaven. I'm obsessed with pretzels. I love to get the cheese dip for the bites they sell at the mall. These is like the perfect pretzel cheesy bite with not little cup to worry about spilling. Brilliant my friends!

  2. Replies
    1. I love love love my ooey gooey cheese. Let us know if you make it.

  3. OMG!!!! these look amazing i was just talking to my mom about doing something like this yesterday but not having a recipe for em this just answered my wishes lol soo gonna try these

  4. so you don't need to let the balls rise at all?

  5. So you don't need to let the dough rise at all?

    1. No, no rise time at all. Enjoy and let us know how it goes.

  6. We made these earlier today and they were incredible. I did struggle with keeping the cheese inside the pretzel after cooking it in the oven but they were so good, we didn't care!

  7. These looked so good I had to make them and they were amazing! I was a little skeptical about adding 1/2 a cup baking soda to the boiling water and that it would give them a baking soda taste but they just tasted like a pretzel.

  8. Turned out great!! I don't have a stand mixer so followed the directions for by hand. So easy. I decided to make these as black olive & cheese poppers, b/c I love black olives - having the whole pitted olive in the center made it so easy to roll into little balls (I used shredded mozzarella and cheddar cheese). When I got tired of stuffing (b/c I am impatient) I simply tore the rest of the dough off and tossed in the water and made plain pretzel bites. Sprinkled parmesan and salt over tops towards end of baking. Great with red dipping sauce too. Thanks so much, will share.

  9. I'm so gonna make these! I just have to clarify one thing, I think the recipe reads to drop pretzel balls into boiling water twice, is that correct? I would also like to know if I can make them with whole wheat flour...

    1. I substitute Whole Wheat flour for some things and have made Bagels and Pretzels with it before

  10. Although these tasted good, most of the cheese oozed out.

  11. Oh my goodness. My husband will love these. I've been seeing some recipes for making pretzels, but this is the one that will be my first.

  12. These were Aaamazingly delicious. I couldn't stop eating them. And my son loved them too.

  13. These look so yummy! Just a fyi, if you're in a hurry, refrigerated pizza dough works great! I use the canned kind, and proceed w the boiling process. :)

  14. Gluten sensitvities suuuuck! Jus sayin...

  15. These were fantastic!!!! I've been itching to find a homemade version of this favorite comfort food. Thanks so much for posting. I created a blog post with images on my experience with these. Feel free to check it out, I made sure to link back to give credit where credit is due! :)

  16. These were Aaamazingly delicious. I couldn't stop eating them i will try soon

  17. That picture is so freakin' good. I'm staring at it since the last 15 mins. Seriously.

  18. in the event that not all of them are eaten, should they be refrigerated or will they be ok in a bag sitting on the counter?

    1. I have not left them on the counter. I have refrigerated them or froze them and then reheated. I can not think of any reason that they could not be left on the counter if you would leave bread on the counter. They would last longer in the fridge though.

      Enjoy and let us know how it goes.

    2. thanks! i wasnt sure if the cheese would spoil if they were left out..i'll just be safe and pop them in the fridge.

  19. is there anyway of making these ahead of time and freeze and at what point would you do it.

    1. So far I have made them completely and then frozen and reheated from that point. I think it is possible to freeze them after assembled, but I have not tried it yet. As soon as I do I will update the post with the info or if you get a chance to try it, let me know.


  20. Just made the, and they are by far the best pretzels Ive made at home! They taste amazing and look exactly like they do on the website (Im literally eating them right now) This is definitely a recipe I will re use.....

    I followed the recipe exactly, except I did half cheese and half cut up hotdogs inside the pretzels. Both turned out well and were identical outside (I covered the cheese bits in sea salt, and the hot dogs in Pink Himalyan sea salt to tell the two apart) I did cook them a bit longer than suggested, but I believe that this is because I made them in a toaster oven. (Its really hot in TX still and I didn't want to heat up the whole house)


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