Sourdough Cheesy Garlic Bombs
These sourdough garlic cheese bombs are naturally fermented and packed with gooey mozzarella cheese! You’ll love the flavor thanks to the buttery garlic sauce brushed over these golden brown rolls. You’ve got to make these for your next gathering.
You guys, these garlic bombs are SO GOOD!! I’d been craving these for a while now and knew I had to make them. I was so pleased with how they turned out, that I made them twice in one weekend.
These are great for game day, parties, the Super Bowl, or along with soup. Looking for another sourdough appetizer? These sourdough soft pretzels are insanely delicious.
Finally sharing these with you and hope you’ll love them just as much!
Looking for other sourdough recipes? Check out these ones:
- Simple Sourdough Bread Recipe
- Sourdough Marble Rye Bread
- Sourdough Discard Apple Walnut Coffee Cake
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Chocolate Cupcakes
What Makes These Garlic Cheese Bombs Ah-mazing
- Naturally fermented: I used active sourdough starter to make these garlic bombs. I let them long ferment in the fridge overnight.
- Perfect garlic flavor: They have garlic salt in the dough and also brushed on top alongside dried parsley and melted butter. Yum.
- Great for parties, game day, or as a fun appetizer: These are great for an appetizer, potluck or for dinner alongside pasta or soup!
Ingredients
- active sourdough starter – Active, bubbly starter is needed for this recipe to be fermented. You could use sourdough discard as there is no rise time in this recipe.
- milk – Milk of choice is fine here. I used whole milk.
- melted butter – I used salted butter.
- granulated sugar
- garlic salt – Make sure to use garlic salt and not garlic powder!
- dried parsley
- bread flour
- fresh mozzarella – Alternatively, you could use shredded mozzarella or mozzarella cheese sticks.
Step-by-Step Instructions
Step One: Prepare the dough: Using the paddle attachment on a stand mixer, combine the active sourdough starter, milk, melted butter, sugar, garlic salt, and parsley in the mixing bowl. Mix on medium speed, gradually adding the flour one cup at a time, until the ingredients are just combined.
Step Two: Attach the dough hook and knead the dough on medium speed for 7–10 minutes.
Step Three: Divide the dough equally into 10 dough balls. Flatten them out and add mozzarella cheese to the center.
Step Four: Fold and pinch the dough together.
Step Five: Roll the dough into round balls.
Step Six: Place the dough balls in a cast iron prepared with parchment paper. Cover with a damp tea towel and place in the fridge overnight. The next day, preheat the oven to 400 degrees Fahrenheit. Then combine melted butter, dried parsley, and garlic salt. Brush the melted butter mixture over the dough balls and bake for 25 minutes.
Sourdough Cheesy Garlic Bombs
Ingredients
- 1/2 cup active sourdough starter 100 grams
- 1 cup milk 240 grams
- 3 tablespoons melted butter salted
- 3 tablespoons granulated sugar
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 3 1/2 cups bread flour 450 grams
- 5 ounces fresh mozzarella cheese
- 4 tablespoons melted butter salted
- 2 teaspoons dried parsley
- 2 teaspoons garlic salt
Instructions
- Prepare the active starter: Prepare 100 grams of active sourdough starter by mixing 20 grams of existing starter, 40 grams of flour, and 40 grams of water. It will be ready to use once it has doubled in size and is bubbly (about 4-6 hours).
- Make the dough: In the bowl of a stand mixer, combine the active sourdough starter, milk, melted butter, sugar, garlic salt, and parsley with the paddle attachment. Mix on medium speed as you gradually add the flour one cup at a time until just combined.
- Knead the dough: Switch to the dough hook attachment and knead on medium speed for 7-10 minutes.
- Make the cheesy garlic bombs: Prepare a cast iron skillet (or other baking dish) with parchment paper. Divide the dough into 10 equal dough balls. To ensure accuracy, measure the ball of dough (about 850 grams) and divide by 10, bringing each dough ball to 85 grams.
- Stuff the garlic bombs: Divide the mozzarella cheese into 10 equal pieces. Use a rolling pin or your hands to flatten out each dough ball and add the mozzarella to the middle. Fold the dough into the center over the cheese, then pinch the dough together. Use your hands to roll the dough into balls.
- Chill overnight: Place all the dough balls into the prepared dish. Cover with a damp tea towel and place in the fridge overnight (8-12 hours).
- Bake the garlic bombs: When you're ready to bake, preheat the oven to 400℉. Remove the garlic bombs from the fridge. Melt the butter and add the garlic salt and dried parsley. Brush the seasoned melted butter over the top of the garlic bombs. Bake for 25 minutes or until they are golden brown on top. Dip in marinara sauce or on their own. Enjoy!
