Garlic cheese bombs
Garlic cheese bombs are little pockets of soft, fluffy dough filled with gooey melted cheese and a burst of rich garlic flavor. They’re golden on the outside, tender inside, and…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Garlic cheese bombs are little pockets of soft, fluffy dough filled with gooey melted cheese and a burst of rich garlic flavor. They’re golden on the outside, tender inside, and all around a delicious, cheesy treat that’s hard to resist. If you love cheesy bread or garlic knots, these are like the best mix of both!
I love making garlic cheese bombs when I want a snack that feels a little special but doesn’t take forever to prepare. The best part is that when you pull them apart, the cheese stretches right out, and you get that warm garlic taste with every bite. I always keep extra garlic butter on hand to brush on top—it makes them even more flavorful and shiny.
These are perfect for sharing with friends during a movie night or serving alongside a simple salad or pasta dinner. I like to dunk them in marinara sauce for a little extra kick, but honestly, they’re tasty on their own. If you want to impress without much effort, garlic cheese bombs are a guaranteed crowd-pleaser.
Key Ingredients & Substitutions
Yeast: Active dry yeast is key for fluffy dough. If you only have instant yeast, you can use it directly without proofing, but the texture might change slightly.
Mozzarella Cheese: Fresh shredded mozzarella melts well and gives that stretchy texture. You can swap with provolone or Monterey Jack for a different flavor.
Garlic Butter: Butter mixed with fresh garlic, parsley, and Parmesan makes the coating flavorful. If you’re out of fresh garlic, garlic powder works, but fresh always tastes best.
Flour: All-purpose flour forms soft, easy-to-handle dough. For a chewier texture, try bread flour. Gluten-free flour blends can work but may alter texture.
How Do You Get the Dough Soft and Puffy?
The dough’s texture makes or breaks these cheese bombs. Here’s how to get it perfect:
- Use warm water (not too hot) to activate the yeast without killing it.
- Proof the yeast properly: wait until foamy before adding other ingredients.
- Knead enough (8-10 mins) to develop gluten, which traps air and makes dough stretchy.
- Let the dough rise in a warm, draft-free spot until doubled. This can take about an hour, so be patient.
- After shaping with cheese inside, let rise again briefly to keep them airy and light.
These tips ensure soft, puffy dough that holds melted cheese without bursting too early. And brushing garlic butter before and after baking keeps them shiny and flavorful.
Equipment You’ll Need
- Mixing bowl – perfect for proofing yeast and mixing dough without making a mess.
- Wooden spoon or spatula – makes stirring the dough easy and gentle on your bowl.
- Baking sheet – to bake the cheese bombs evenly on a flat surface.
- Parchment paper – stops the cheese bombs from sticking and helps clean-up.
- Pastry brush – great for brushing on garlic butter before and after baking for extra flavor.
- Measuring cups and spoons – for accurate ingredient amounts to get the dough just right.
Flavor Variations & Add-Ins
- Swap mozzarella for sharp cheddar or pepper jack cheese to add a tangy or spicy twist.
- Mix cooked bacon bits or pepperoni inside the cheese for a meaty, savory surprise.
- Add chopped spinach or sun-dried tomatoes to the filling for a fresh, colorful boost.
- Try brushing with herb-infused butter (like rosemary or thyme) instead of plain garlic butter to change up the aroma.
Garlic Cheese Bombs
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 2 tbsp sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp olive oil
For the Filling and Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup unsalted butter, melted
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- Optional: 1 tsp Italian seasoning or dried oregano for extra flavor
How Much Time Will You Need?
The total time for making garlic cheese bombs is about 2 hours. This includes about 15 minutes of active preparation, 1 hour for the first dough rise, 20-30 minutes for the second rise, and 15-20 minutes for baking. The resting times are important to get soft, fluffy dough and gooey melted cheese inside.
Step-by-Step Instructions:
1. Proofing the Yeast:
In a large bowl, mix the warm water and sugar. Sprinkle the yeast over the surface and let it sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active and ready to use.
2. Making the Dough:
Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a rough dough forms. Turn it onto a floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
3. First Rise:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
4. Preparing the Garlic Butter:
While the dough rises, mix the melted butter, minced garlic, chopped parsley, and grated Parmesan cheese in a small bowl. Set this flavorful mixture aside.
5. Shaping the Cheese Bombs:
Punch down the risen dough and divide it into about 12 equal pieces. Flatten each piece slightly, add about 1 tablespoon of shredded mozzarella in the center, and pinch the edges carefully to seal the cheese inside, forming tight balls. Arrange them seam side down on a baking sheet lined with parchment paper.
6. Second Rise:
Cover the dough balls loosely with plastic wrap and let them rise for another 20 to 30 minutes until puffy.
7. Baking:
Preheat your oven to 375°F (190°C). Brush the garlic butter mixture generously over each ball. Bake for 15 to 20 minutes until they’re golden brown and the cheese inside is melted and gooey.
8. Finishing Touches:
Right after baking, brush the bombs again with garlic butter and sprinkle extra fresh parsley on top for flavor and color.
9. Serving:
Serve warm and enjoy pulling apart the cheesy, soft garlic bombs. They’re delicious alone or dipped in warm marinara sauce for an extra tasty treat.
Can I Use Frozen Dough to Make Garlic Cheese Bombs?
Yes, you can! Just thaw the dough overnight in the fridge and let it come to room temperature before shaping and baking. This helps the dough rise properly and keeps the texture soft.
What Can I Substitute for Mozzarella Cheese?
Shredded provolone, cheddar, or Monterey Jack work great as substitutes. They melt well and add different flavors to your cheese bombs.
How Should I Store Leftovers?
Store cooled garlic cheese bombs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the crust crispy and cheese gooey.
Can I Make These Ahead of Time?
Absolutely! You can prepare the dough and shape the cheese bombs, then refrigerate them after the second rise. Bake them fresh when ready, adding a few extra minutes to the baking time if chilled.