If you’re looking for a warm, cheesy, pull-apart kind of snack, these Everything Bagel Cheddar Sourdough Biscuit Bombs are about to be your new favorite. Made with sourdough discard and infused with everything bagel seasoning, the dough bakes up soft and savory, then reveals a gooey cheddar cheese center in every bite.

They’re simple, comforting, and just a little bit addictive, the kind of appetizer that disappears fast. Perfect for game day, cozy weekends, or anytime you need an easy crowd-pleaser that feels a little extra special!

If you love these, check out my Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)

Why I love this recipe

• It comes together fast—perfect for using up sourdough discard without needing a long rise or rest.

• The biscuit dough is buttery, flaky, and tender with just the right amount of tang.

• They’re versatile—serve them as a side, party snack, or indulgent afternoon bite.

• Each bite is filled with melty cheese… need I say more?

What is a biscuit bomb?

I first started seeing people take canned biscuit dough, you know, the Pillsbury kind and stuff it with cheese, bake it up golden, and call them “biscuit bombs.” And I thought… why not make a sourdough version?

This discard dough is so soft, buttery, and flaky, it makes the perfect base for holding melty cheese, savory meats, fresh herbs, you name it. Honestly, now my brain’s swirling with sweet ideas too. Jam? Chocolate? Cinnamon sugar? The possibilities are endless once you’ve got this dreamy dough.

Frequently Asked Questions

Can I long ferment the dough?
Yes! After mixing the dough, cover it tightly and place it in the refrigerator for up to 24 hours. This adds a little extra depth of flavor and makes prep even easier.

Can I make these ahead of time?
Definitely. You can prepare the dough (or even stuff the biscuit bombs) ahead of time and store them covered in the fridge until you’re ready to bake.

What kind of cheddar works best?
Sharp cheddar is my favorite for maximum flavor, but mild or medium cheddar work great too. Just be sure to use a block of cheese and cut it into cubes for the best melt.

Can I use active sourdough starter instead of discard?
Yes! Active starter works just fine in this recipe. The texture will be very similar, with a slightly milder sourdough flavor.

Can I swap or add fillings?
Absolutely. Try pepper jack, mozzarella, or even a little cream cheese. You can also add cooked bacon bits or jalapeños for a fun twist.

How to make Everything Bagel Cheddar Sourdough Biscuit Bombs: step-by-step

Ingredients

• 250 grams all-purpose flour
• 8 grams (2 teaspoons) baking powder
• 1/4 teaspoon salt
• 1 tablespoon everything bagel seasoning
• 113 grams cold unsalted butter, grated
• 21 grams honey
• 200 grams sourdough discard (cold)
• 80 grams cold buttermilk (or heavy cream)

For the filling:

• 120 grams (4 oz) sharp cheddar cheese cheese cut into 1 inch cubes
• optional add-ins: bacon bits, jalapenos, chives, etc.

Topping:

• 2 tablespoons (28 grams) unsalted butter (melted)
• Shredded cheddar cheese and everything bagel seasoning

Equipment

• Mixing bowl
• Food scale
• Cheese grater
•  1 9×9-inch baking pan (8×8 inch works too)
• Parchment paper

Instructions

*Place the butter in the freezer for 15-20 minutes

• In a large bowl whisk together the flour, baking powder, salt, and everything bagel seasoning.

• Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.

• In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.

• Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.

Need more time? Everything bagel cheddar sourdough biscuit bomb dough can be refrigerated for up to 24 hours.

Shaping the everything bagel cheddar sourdough biscuit bombs

• Before shaping the biscuit bombs ensure your cheese has been cut into 1 inch cubes and line your baking pan with parchment paper or spray a little non-stick oil in it.

• Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces.

• Take each piece of dough, flatten it out a bit, and add a cube or 2 of cheese (around 10 grams) to the center. Pinch the dough around the filling and gently roll into a ball.

• Place each sourdough biscuit bomb into the baking pan, cover the pan and refrigerate the dough for 30-60 minutes.

Why do we refrigerate the dough? Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.

Brush & Bake the biscuit bombs

• Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.

• Brush each biscuit bomb with the melted butter and top with some shredded cheddar cheese and a little more everything bagel seasoning.

• Bake for 15-20 minutes or until desired golden brown. Rotate the pan halfway through for even browning.

Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.

• Optional finishing touch: brush with more melted butter and everything bagel seasoning. They pair wonderfully with cream cheese or marinara sauce!

• Everything bagel cheddar sourdough biscuit bombs are best served warm but can be reheated in a toaster oven or air fryer. Keep them in an airtight container for 1-2 days on the counter.

More sourdough recipes like this

• Sourdough Cheese-Stuffed Biscuit Bombs (discard recipe)
• Savory Sourdough Discard Muffins (cheese & chives!)
• Everything Bagel Sourdough Scones (with cheese!)
• Sourdough Discard Pizza Sticks (protein-packed!)