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Savory Cheese Stuffed Pretzel Bombs Recipe with Easy Creamy Beer Cheese Dip

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These savory cheese stuffed pretzel bombs feature a chewy pretzel crust with a gooey cheese center, paired perfectly with a creamy, tangy beer cheese dip. Ideal for quick, crowd-pleasing appetizers or cozy snacks.

Ingredients

Scale
  • 3 ½ cups (420 g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp unsalted butter, melted
  • 8 oz (225 g) sharp cheddar cheese, cut into small cubes
  • 4 oz (115 g) Monterey Jack cheese, shredded
  • ⅔ cup (160 g) baking soda
  • 10 cups (2.4 liters) water (for boiling)
  • 1 cup (115 g) sharp cheddar cheese, shredded (for dip)
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (120 ml) milk (whole or 2%)
  • ½ cup (120 ml) beer (mild lager or amber ale preferred)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tbsp coarse sea salt or pretzel salt
  • 1 large egg beaten with 1 tbsp water (egg wash)

Instructions

  1. Activate the yeast by combining warm water (1 ½ cups / 355 ml, about 110°F / 43°C) with sugar (2 tbsp). Sprinkle yeast (2 ¼ tsp) over the surface and let sit for 5–10 minutes until foamy.
  2. In a large bowl or stand mixer bowl, combine flour (3 ½ cups / 420 g) and salt (1 tsp). Add melted butter (2 tbsp) and the activated yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough on medium speed for 5–7 minutes or by hand for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
  4. Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Preheat oven to 450°F (230°C). In a large pot, bring 10 cups (2.4 liters) of water to a boil, then stir in ⅔ cup (160 g) baking soda. Maintain a gentle boil.
  6. Punch down the risen dough and turn onto a floured surface. Divide into 16 equal pieces (about 2 oz / 55 g each). Flatten each piece into a 3-inch (7.5 cm) circle.
  7. Place about 1 tablespoon each of sharp cheddar cubes and shredded Monterey Jack in the center of each dough circle. Fold edges up and pinch to seal tightly, rolling gently to form a smooth ball.
  8. Using a slotted spoon, drop 3-4 dough balls at a time into the baking soda bath. Boil for 30 seconds per side, then remove and drain on a wire rack or paper towels. Repeat with remaining dough balls.
  9. Place boiled pretzel bombs on a parchment-lined baking sheet. Brush each with egg wash and sprinkle with coarse salt.
  10. Bake for 12–15 minutes until deep golden brown, rotating pan halfway through baking.
  11. While baking, prepare the creamy beer cheese dip by melting cream cheese (4 oz) in a small saucepan over medium heat. Whisk in shredded cheddar (1 cup), milk (½ cup), and beer (½ cup) gradually.
  12. Stir in garlic powder (½ tsp), onion powder (½ tsp), Dijon mustard (1 tsp), salt, and pepper to taste. Keep warm on low heat, stirring occasionally.
  13. Let pretzel bombs cool slightly and serve warm with the creamy beer cheese dip.

Notes

If dough is sticky during shaping, wet hands slightly instead of adding more flour to keep dough soft. Do not boil dough balls for more than 30 seconds per side to avoid sogginess. Egg wash is key for a glossy, golden crust. Keep beer cheese dip warm but not boiling to prevent separation. Dough and shaped pretzel bombs can be refrigerated overnight before boiling and baking.

Nutrition

Keywords: pretzel bombs, stuffed pretzels, cheese stuffed pretzels, beer cheese dip, appetizer, snack, party food, comfort food

Find it online: https://bitefuljoy.com/savory-cheese-stuffed-pretzel-bombs-recipe-with-easy-creamy-beer-cheese-dip/