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Garlic Butter Cheese Bombs Recipe

Indulge in these irresistible Garlic Butter Cheese Bombs Recipe—pillowy yeast dough pockets filled with molten cheese, brushed with a garlic‑herb butter glaze. Perfect for parties or snack time, these cheddar‑mozzarella bites are quick, crowd‑pleasing, and utterly delicious.
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Prep Time 30 minutes
Cook Time 18 minutes
Course Appetizer, Snack
Cuisine American
Servings 16
Calories 210 kcal

Ingredients
  

For the dough:

  • 4 cups 500 g all‑purpose flour, plus more for dusting
  • 2¼  tsp instant yeast one 7 g packet
  • 2  Tbsp granulated sugar
  • 1½  tsp salt
  • 1¼  cups warm water 105–115 °F / 40–46 °C
  • ½  cup warm whole milk
  • 2  Tbsp unsalted butter melted

For the cheese filling:

  • 12  oz block mozzarella cut into 1″ cubes
  • 4  oz cheddar cut into 1″ cubes (optional)
  • For the garlic butter:
  • 4  Tbsp unsalted butter
  • 4  cloves garlic minced
  • 2  Tbsp fresh parsley finely chopped
  • 2  Tbsp grated Parmesan optional
  • Pinch of salt & pepper

Instructions
 

  • Activate yeast: In a small bowl, stir warm water and sugar; sprinkle yeast on top. Let foam for 5–7 minutes.
  • Mix dough: In a large bowl or stand mixer, whisk flour and salt. Add yeast mixture, warm milk, and melted butter.
  • Knead: Knead on medium speed (or by hand on a floured surface) until smooth and elastic, about 6–8 minutes.
  • First rise: Place dough in a lightly oiled bowl, cover, and let rise until doubled, 1–1½ hours.
  • Prep filling: Cube cheeses and pat dry.
  • Shape bombs: Punch down dough. Divide into 12–16 pieces (~2 oz each). Flatten each into a disk, place a cheese cube inside, pinch edges to seal, and roll into a ball.
  • Second rise: Arrange on parchment‑lined sheets, cover, and let puff for 20–30 minutes.
  • Make garlic butter: Melt butter over low heat, add garlic, cook 1–2 minutes. Remove from heat, stir in parsley, salt, and pepper.
  • Bake: Preheat oven to 375 °F (190 °C). Brush bombs with garlic butter. Bake 15–18 minutes until golden.
  • Finish: Immediately brush again with remaining garlic butter and sprinkle Parmesan and extra parsley.

Notes

  • Tip: Keep dough slightly tacky for a softer texture—avoid adding too much extra flour.
  • Storage: Store cooled cheese bombs in an airtight container (room temp) for up to 2 days or freeze shaped (pre‑bake) for up to 2 months.
  • Reheat: Warm in a 350 °F oven for 5–7 minutes.
  • Variations: Add jalapeños for heat, swap cheeses (goat cheese, provolone), or stir herbs (rosemary, thyme) into dough.