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everything bagel sourdough biscuit bombs
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Everything Bagel Cheddar Sourdough Biscuit Bombs (easy discard recipe!)

These Everything Bagel Cheddar Sourdough Biscuit Bombs are an easy sourdough discard appetizer made with savory everything bagel seasoning and gooey cheddar cheese, perfect for game day or entertaining.

Prep Time 20 mins
Cook Time 20 mins
Resting time 30 mins
Total Time 1 hr 10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Everything Bagel Cheddar Sourdough Biscuit Bombs
Servings: biscuit bombs

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Equipment

  • Mixing bowl
  • Food scale
  • Cheese grater
  • 1 9x9 inch baking pan
  • Parchment paper

Ingredients

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

For the filling

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

Topping

  • 2 tablespoons (28 grams) unsalted butter (melted )
  • 1 tablespoon shredded cheddar cheese & everything bagel seasoning (for topping before baking)

Instructions

  1. *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.

  2. 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.
  3. In a separate bowl whisk together the honey, sourdough discard, and buttermilk or heavy cream.

  4. 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

  1. 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.
  2. Lightly flour your work surface and weigh the dough and cut it into 12 equal pieces.
  3. 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.

  4. 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

  1. Preheat the oven to 425 degrees F once ready to bake the sourdough biscuit bombs.
  2. Brush each biscuit bomb with the melted butter and top with some shredded cheddar cheese and a little more everything bagel seasoning.

  3. 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.

  4. Optional finishing touch: brush with more melted butter and everything bagel seasoning. They pair wonderfully with cream cheese or marinara sauce!
  5. 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.
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