These Sourdough Pizza Bombs are exactly what they sound like—soft, golden sourdough dough stuffed with melty cheese, saucy pepperoni, and all the pizza goodness, but in a handheld bite. Perfect for snacking, dinner, or even game day. They’re super fun to make and even better to eat.
Why I Love This Recipe
I started making these when I had extra sourdough starter to use up and wanted something savory, cheesy, and portable. The first time I made them, my friends literally tore them apart while they were still hot—zero leftovers.
- That sourdough flavor adds a tangy twist to regular pizza
- You can totally customize the fillings
- They freeze well and reheat like a dream
- The crust gets golden and crisp on the outside, soft on the inside
- No need for a whole pizza pan or fancy tools
Servings:
Makes 12 pizza bombs
Cook Time:
Prep: 25 min
Rest: 1 hour
Bake: 20 min
What You’ll Need
- 2 cups active sourdough starter (fed and bubbly)
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- ¾ cup shredded mozzarella cheese
- 24 slices pepperoni
- ½ cup marinara sauce (thick, not watery)
- 1 tsp dried oregano
- 1 egg (for egg wash)
- 1 tbsp grated parmesan (optional, for topping)
Tools You’ll Need
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Small rolling pin
- Baking tray
- Parchment paper
- Pastry brush
- Small bowl for egg wash
Pro Tips
- Use thick marinara so it doesn’t leak out during baking
- Chill your pepperoni and cheese a bit—they’re easier to stuff that way
- Don’t skip the egg wash—it makes the crust super golden and shiny
- Use parchment paper to prevent sticking
- Let them cool slightly before biting in—lava cheese alert!
Substitutions and Variations
- No sourdough starter? Try using pizza dough or crescent roll dough
- Swap pepperoni with cooked sausage, mushrooms, or spinach
- Use cheddar or provolone instead of mozzarella
- Add a pinch of red pepper flakes inside for heat
Make Ahead Tips
- Shape the bombs and refrigerate overnight before baking
- Freeze unbaked bombs on a tray, then bag them for later
Why This Recipe Works (Quick Science)
The natural fermentation in sourdough helps the dough puff up, gives it flavor, and creates a crispy crust while staying soft inside. The thick filling stays in place because the dough seals tightly. The egg wash locks in moisture and helps with browning.
Common Mistakes
- Overfilling: Too much filling causes leaks
- Using runny sauce: It will make the dough soggy
- Not letting the dough rest: The gluten needs time to relax so you can shape it
- Skipping egg wash: You’ll miss out on that golden crust
What to Serve With
- Garlic butter for dipping
- Caesar salad
- Roasted broccoli or green beans
- Iced tea or lemonade
Instructions
1. Make the Dough
In a large mixing bowl, combine 2 cups active sourdough starter, 1 ½ cups all-purpose flour, 1 tsp salt, and 1 tbsp olive oil. Stir with a wooden spoon until a rough dough forms.
2. Knead and Rest
Knead the dough right in the bowl for 3–4 minutes until smooth. Cover with a towel and let rest for 1 hour at room temp.
3. Prep the Fillings
While the dough rests, get your filling ready. In three small bowls, place ¾ cup shredded mozzarella, 24 pepperoni slices, and ½ cup thick marinara.
4. Divide Dough
Once rested, divide the dough into 12 equal pieces. Roll each into a ball, then flatten into a small circle, about 3 inches wide.
5. Fill and Seal
In the center of each dough round, add 1 tsp marinara, 2 slices pepperoni, and 1 tbsp shredded mozzarella. Fold up the edges and pinch to seal into a ball.
6. Bake
Place all sealed balls seam side down on a parchment-lined baking tray. Brush with beaten egg and sprinkle with oregano and parmesan. Bake at 400°F for 20 minutes until golden.
7. Cool Slightly and Serve
Let the pizza bombs cool for 5–10 minutes before serving. They’ll be hot and gooey inside.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for 3–4 days
- Reheat in the oven at 350°F for 8–10 minutes
- Freeze baked bombs and reheat straight from frozen at 375°F for 15 minutes
Nutrition Info (Per Bomb – Approximate)
- Calories: 180
- Protein: 7g
- Carbs: 22g
- Fat: 7g
- Fiber: 1g
- Sugar: 1g
FAQ
Can I use discard sourdough starter?
Nope. You want active, bubbly starter for rise and flavor.
Can I make these gluten-free?
Only if you use a gluten-free sourdough starter and flour substitute—it’s tricky though.
Do I have to use egg wash?
No, but the tops won’t get golden and shiny.
Final Thoughts
Sourdough pizza bombs are a fun, delicious twist on pizza night. They’re easy to customize, freeze, and perfect for sharing. Once you make them once, you’ll definitely want to make them again. Give them a try, and let me know in the comments how yours turned out or if you have any questions!