Cheesy Garlic Butter Bombs

These are soft baked dough balls with mozzarella and Parmesan mixed through, brushed with egg for a golden top. There is no yeast and no rising time. You stir the dry ingredients, add the melted butter, cheeses, parsley and milk, knead for about a minute and shape 12 balls.

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Prep takes 15 minutes and baking takes 20, so the bombs are ready in 35 minutes. They are good warm, with marinara sauce for dipping.

What Goes in the Dough

The full list is on the recipe card at the bottom.

• All-purpose flour (2 cups) and baking powder (1 tablespoon): the flour gives the dough structure, and the baking powder makes it rise.
• Garlic powder (1 teaspoon) and salt (1 teaspoon): the seasoning for the whole batch.
• Unsalted butter (½ cup, melted): it adds richness and moisture.
• Mozzarella (1 cup, shredded) and Parmesan (½ cup, grated): the mozzarella melts and the Parmesan adds a sharp, nutty flavor.
• Parsley (¼ cup, chopped): for color and freshness. Dried herbs can stand in if needed.
• Milk (½ cup): it binds the dough and keeps it moist.
• Egg (1, beaten): brushed on the tops for the golden finish.

Mixing and Shaping

Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Stir the flour, baking powder, garlic powder and salt together, then add the butter, mozzarella, Parmesan, parsley and milk and mix until a dough forms. Knead it gently on a lightly floured surface for about 1 minute, until smooth. It should feel soft and slightly sticky.

Divide the dough into 12 equal pieces, roll each into a ball and set them on the baking sheet. Brush the tops with the beaten egg and bake for 15 to 20 minutes, until golden brown. Let them cool for a few minutes before serving.

Tips for Tender Bombs

• Do not overmix. Stir only until the dough comes together, since too much mixing makes tough bread bites.
• Use room-temperature ingredients. Let the butter and egg warm up before mixing for a smoother dough.
• Shred the cheese yourself. Freshly shredded cheese melts better than pre-shredded.
• Weigh the flour and cheese. A kitchen scale gives the most accurate results.
• Check early. Ovens vary, so look at the bombs a few minutes before the 15-minute mark.
• Add more flavor. Dried oregano or Italian seasoning can go into the dough.

Ways to Change Them

• Spicy: add ¼ teaspoon of red pepper flakes, or finely chopped jalapeños.
• Other cheeses: cheddar or pepper jack change the flavor. For cheddar and chive bombs, replace the mozzarella with sharp cheddar and add chopped chives.
• Herbs: rosemary, thyme or basil give an aromatic version.
• Pizza: mix mini pepperoni slices and Italian seasoning into the dough, and serve with marinara.
• Sweet and savory: add a touch of honey or a sugar substitute along with the garlic powder.
• Gluten-free: use a gluten-free flour blend that contains xanthan gum for the best texture.
• Vegan: use a plant-based butter substitute and dairy-free cheese.

What to Serve With Them

Marinara sauce is the obvious dip, and garlic aioli, a spicy ranch dressing or a herbed cream cheese dip also work. For the rest of the plate, try garlic butter zucchini noodles, cauliflower rice, stuffed mushrooms filled with cream cheese and herbs, or a spinach salad with olive oil, lemon juice and feta. A small platter of olives and pickles adds a tangy crunch. To drink, choose sparkling water with lemon or unsweetened iced tea.

Nutrition per Bomb

One bomb has 150 calories, 10 grams of fat (6 grams saturated), 12 grams of carbohydrates, 4 grams of protein and 300 milligrams of sodium. The recipe makes 12.

FAQ

Can I make them ahead of time?

Yes. Prepare the dough and refrigerate it for up to 24 hours. Shape it into balls before baking.

Can I freeze them?

Yes, as unbaked dough balls. Freeze them individually on a baking sheet, then move them to a freezer bag. Bake from frozen and add a few extra minutes to the cooking time.

How should leftovers be stored?

In an airtight container in the refrigerator for up to three days. Reheat them in the oven for a few minutes.

Can almond or coconut flour replace the all-purpose flour?

They can work, but they absorb moisture differently, so adjust the liquid in the dough.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us