Gouda and Chorizo Pretzel Bombs With Bourbon Honey-Mustard Sauce Recipe
Stuffed with melted, gooey Gouda and spicy chorizo, these soft, pillowy pretzel bombs are topped with melted butter and a sprinkling of salt to make the most irresistible party snack.
How to Make the Best Gouda and Chorizo Pretzel Bombs With Bourbon Honey-Mustard Sauce
These Gouda and Chorizo Pretzel Bombs are the ultimate crowd-pleasing appetizer that combines the soft, chewy goodness of pretzels with a savory filling of melted Gouda cheese and spicy chorizo. What makes them truly irresistible is the traditional pretzel-making process—boiling in a baking soda bath—which gives them that authentic, restaurant-quality crust and soft interior.
Whether you’re hosting a party, game day gathering, or just looking for an impressive snack that feels more gourmet than it actually is, these pretzel bombs deliver on flavor and texture. The Bourbon Honey-Mustard Sauce adds a sophisticated sweet-spicy-tangy complement that elevates the whole experience. The bourbon gives it depth, the honey adds sweetness, and the mustard brings that peppery kick.
These are perfect for making ahead—you can prepare and boil them, then simply pop them in the oven when guests arrive. Serve them warm with the sauce on the side for dipping, and watch them disappear in minutes.
Gouda and Chorizo Pretzel Bombs With Bourbon Honey-Mustard Sauce
Stuffed with melted, gooey Gouda and spicy chorizo, these soft, pillowy pretzel bombs are topped with melted butter and a sprinkling of salt to make the most irresistible party snack.
Ingredients
Pretzel Dough
Filling & Toppings
Bourbon Honey-Mustard Sauce
Instructions
Make the Pretzel Dough
- Combine beer, water, sugar, and salt in a large bowl. Sprinkle yeast on top and let sit for 5 minutes until foamy.
- Add flour and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.
- Coat a bowl with oil, place dough inside, and turn to coat. Cover with a damp towel and let rise in a warm place for 45 minutes until doubled in size.
Shape the Bombs
- Preheat oven to 425°F (220°C).
- Divide dough into 20 equal pieces and roll each into a ball.
- Flatten each ball slightly and add about 1 teaspoon of shredded Gouda and 1 teaspoon of diced chorizo in the center.
- Fold the edges up and seal tightly, ensuring no filling escapes. Roll gently to smooth out the seams.
Boil and Bake
- Bring 10 cups of water to a boil and stir in baking soda (it will foam up).
- Working in batches, carefully place 3-4 pretzel bombs into the boiling water. They should sink then float to the surface. Boil for about 30 seconds after they float, then remove with a slotted spoon.
- Place boiled bombs on a parchment-lined baking sheet. Brush with melted butter and sprinkle generously with pretzel or coarse kosher salt.
- Mix egg yolk with 1 tablespoon water and brush over each bomb for a golden finish.
- Bake for 15-20 minutes until golden brown.
Make the Bourbon Honey-Mustard Sauce
- In a small bowl, whisk together mustard, honey, and bourbon until well combined.
- Taste and adjust bourbon amount to preference.
- Serve warm or at room temperature with the pretzel bombs.
Notes
- These pretzel bombs are best served warm and fresh from the oven, but can be reheated gently before serving.
- The dough requires good kneading—use an electric mixer if you have one to save time and effort.
- For a larger batch, this recipe doubles easily.
- The bourbon honey-mustard sauce can be made ahead and stored in the refrigerator for up to a week.