Caprese Pretzel Bombs

Caprese Pretzel Bombs

Caprese Pretzel Bombs are Mozzarella, tomato and basil stuffed pretzels, and they’re just as delicious as you can imagine. 

Caprese Pretzel Bombs



I know it’s the dead ass of winter. 

But I love tomatoes.

And I really love Mozzarella (but not nearly as much as my husband; he’ll eat a one pound ball like an apple and finish it, and it honestly grosses me out).

I’ve learned to keep a good stash of petite diced tomatoes in my pantry; I do so much with them.


And I really, really love basil.

Maybe I’m trying to convince summer to get here early.

Now wouldn’t it be great if we had the ability to do things like that…

I’m pretty damn sick of the cold weather already. It’s January and I’m praying that we make it through until Spring without an ice storm like last year, when I got stuck at work for 3 solid days. 

I had to wear underwear and scrubs handed out by the hospital and I didn’t sleep at all.

Seriously – very little – maybe a 20-30 minute nap two or three times.

Caprese Pretzel Bombs

Thank you Tiny Baby Jesus they had plenty of toothbrushes. It was traumatic, to say the least.

And my poor husband had to deal with my frustrated and exhausted ass when he picked me up after driving through the ice to get to me when I could finally break free.

Let’s all hope that it will be more like about three years ago when we got an early spring in February (well, here in Alabama we did) when it spiked into the ’70’s in February and winter just never looked back.


That kinda winter needs to come back more often.

Make Caprese Pretzel Bombs So You Can Show Off

These pretzel bombs are definitely a good substitute for the real deal Caprese during the blah winter to hold you over until summer. Don’t be intimidated by the pretzel recipe; it’s fool proof.

I’ve made it twenty bazillion dozen times.

If I can do it, you can do it. Then, you can call your friends, your mom, your sister and brag about what you just did.

The balsamic dipping sauce is pretty much the bomb; I could probably drink it. Really try not to skip that part, because it’s definitely a crucial element, in my opinion.

Here’s your printable-

Caprese Pretzel Bombs
Yield: 8 Pretzel Bombs

Caprese Pretzel Bombs



  • 1 ½ cup warm water
  • 1 package rapid rise yeast
  • 2 teaspoons white sugar
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 4 tablespoons unsalted butter, melted
  • 1/4 cups baking soda
  • 1 large egg, whisked slightly
  • Coarse salt

Pretzel Bombs

  • 1 14.5 oz. can petite diced tomatoes
  • 1/2 lb. Mozzarella cheese, cubed
  • 1 package basil leaves (you can find them in the refrigerated produce section), chiffonaded (is that a word??)

Balsamic Sauce

  • 1/2 stick salted butter
  • 2 tbsp balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream


  1. Add the dough attachment to your stand mixer, and line a baking sheet with parchment paper.
  2. To your stand mixer bowl add water, yeast and sugar. Stir on low, just until combined and let sit for 10 minutes.
  3. Add the flour, salt and butter and mix on low until combined well.
  4. Cover with a clean towel and let rest for 45 min-1 hour, or until doubled in size.
  5. Punch the dough down and lie it on a floured work surface.
  6. Cut the dough into 8 pieces.*
  7. Flatten the dough balls out, then fill with about a tsp each of tomatoes, cheese and basil.
  8. Pull the dough around the filling, pinching together, making sure all of the filling is covered, placing each on baking sheet.
  9. Cover again with a towel and let rise for 30 minutes.
  10. Preheat oven to 425 degrees.
  11. Bring a large pot of water (about 2 quarts) to a boil, reduce heat to low and add 1/4 cup baking soda.
  12. Poach each pretzel bomb for 30 seconds on each side, remove with a slotted spoon and place on a parchment paper lined baking sheet.
  13. Bake for 15-20 minutes.
  14. Balsamic Sauce
  15. Place butter in a sauce pan over medium heat until melted.
  16. Add vinegar and chicken broth and simmer for about 5 minutes, stirring.
  17. Reduce heat to low and add cream.
  18. Whisk together and simmer for another 5 minutes and remove from heat.
  19. Serve with pretzel bombs.


*For smaller (golf ball size) bombs, make 16 instead of 8.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 521Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 2851mgCarbohydrates: 59gFiber: 3gSugar: 4gProtein: 16g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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This Post Has One Comment

  1. Ginnie

    These look so good! Perfect for pretending it’s summer even though it’s miserable out;)

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