Cheese Stuffed Pretzel Bombs are soft pretzel dough, baked full of ooey-gooey melted cheddar. Outrageously good recipe – and it’s perfect food for any party!!
Cheese Stuffed Pretzels
Homemade soft pretzels are much easier to make than you think, and they can be enjoyed in a variety of different ways.
If you don’t like pretzels with cheese inside, try regular Soft Pretzel Bites instead. They’re ready in just 30 minutes and make an easy, portable snack.
Homemade Pretzel Dogs are great for dinner any night of the week and can be made ahead of time and frozen.
How to Make Soft Pretzel Dough
Wrap cubes of cheddar cheese inside homemade dough balls, then boil quickly in water with baking soda.
Doing so allows the pretzel balls to darken in the oven and gives them the crispy, yet chewy texture they’re known for.
Once cooled, brush the cheese filled pretzels with egg wash and sprinkle with coarse salt. Then, bake until browned and enjoy!
3 Ways to Make the Pretzel Bread
- With a stand mixer – Not only does it do the hard work for you, but it also frees up your hands to prep the other ingredients.
- By hand – You can mix the dough by hand if needed. Combine the water, yeast, and sugar. Once the yeast bloom, stir in the salt and flour and mix well. Then, turn out the dough onto a floured surface and knead for 3-5 minutes until tacky.
- Ready to use frozen dough – To save both time and effort, feel free to use a package of frozen dinner rolls instead. Just thaw and use in place of the dough recipe. I like to use Rhodes, but any brand will work just fine.
Essentials for Making Soft Pretzels
Stand Mixer – A good stand mixer makes all your recipes easier. You’ll need the dough hook attachment for this recipe.
Wooden dowel rolling pin – Perfect for small jobs like making any of our stuffed bread bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
Basting Brush – I like this one over the silicone ones.
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Enjoy the cheese pretzel bites as-is, or dip them in your favorite dipping sauces.
Or, serve alongside a warm bowl of chili or soup as a replacement for traditional dinner rolls!
Storage and Freezing
Cheese stuffed pretzels will stay fresh in the refrigerator for up to 5 days if covered. Or, freeze in an airtight container for up to 2 months.
Reheat in the microwave or oven until soft and warmed through.
Cheese Stuffed Pretzels FAQ
Can I stuff pretzels with any type of cheese?
Mild cheddar is less aged so it melts better than older cheddars like medium or sharp, but feel free to give it a try. Pepper Jack or jalapeno cheddar is a great choice for a little extra kick.
You could even use cream cheese, or low moisture mozzarella, then dip the soft pretzels in marinara sauce!
Can this recipe be doubled?
Absolutely! This stuffed bread recipe is super versatile and can be adjusted to feed any size crowd.
You may need to make the dough in two separate batches, depending on the size of your stand mixer. But once the dough is formed, you can easily make all of the pretzel bombs at the same time.
With love, from our simple kitchen to yours.
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Outrageous Cheese Stuffed Pretzel Bombs + Video
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water, 110°-120°
- 2 tablespoons granulated sugar
- 3 1/4 cups all-purpose flour
- 1 pound block mild cheddar cheese
- 1 teaspoon kosher salt
- 1/2 cup baking soda
- 1 large egg
- Coarse salt
- Preheat oven to 450°F. 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 1/4 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 the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
- Place dough on a 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 it 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 coarse 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2013, updated and republished June 2022.
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