Ingredients
- 1 can (8-count) buttermilk biscuits, not flaky
- 1 block (8 ounces) sharp cheddar cheese, cut into 16 cubes
- 5 cups water
- ¼ cup (55 g) baking soda
- 1 large egg, room temperature, beaten
- 1 teaspoon kosher salt, divided
Instructions
- Preheat the oven to 375°F and lightly spray a 12-inch, oven-safe skillet with nonstick cooking spray.
- Remove the biscuits from the can and place them on a clean work surface. Cut each biscuit in half and shape each half into a ball. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
- Top each biscuit with 1 cube of cheddar cheese.
- Pinch each biscuit tightly around the block of cheese, making sure there are no holes or gaps in the dough.
- To a medium saucepan over medium heat, add water. Bring the water to a light boil. Add the baking soda and stir until dissolved.
- Working in batches of 3-4, add the pretzel bombs to the boiling water. Boil for 20-30 seconds. Using a slotted spoon, remove and place the pretzel bombs into the skillet, seam side down. Repeat with the remaining pretzel bombs.
- Use a pastry brush to brush the outside of each with the beaten egg. Sprinkle each evenly with salt.
- Bake for 15-18 minutes*, or until the biscuits are golden brown. Enjoy!
Course: Appetizer, Snack
Keyword: Cheese Stuffed Pretzel Bombs, Cheesy Pretzel Bites, Pretzel Bites, Pretzel Bombs {Cheese Stuffed}
