Sourdough Pizza Bombs Recipe — Cheesy, Crispy Pizza Bombs

I fell in love with Sourdough Pizza Bombs the first time I made them for a Saturday game night. I’d been nursing a bubbly sourdough starter for weeks and wanted something fun that showcased the tangy starter without the fuss of shaping a full loaf. The result was a tray of golden, cheesy little parcels that disappeared in minutes — warm, comforting, and just the perfect marriage of sourdough tang and classic pizza flavors. There’s a long history behind sourdough as a living tradition — from ancient wild-yeast breads to modern home baking — and these pizza bombs are a playful, modern way to celebrate that heritage while enjoying the familiar flavors of pizza night.

Who is this recipe for?
This recipe is perfect for busy parents, snack lovers, party hosts, or anyone who wants an easy, hand-held pizza-style treat. It’s approachable for beginners but satisfying enough for seasoned home bakers.

Core ingredients overview:
This recipe combines sourdough starter, all-purpose flour, salt, garlic powder, mozzarella, pepperoni, and Italian seasoning to create a tangy, cheesy, pepperoni-filled bite with an olive oil-brushed golden crust. Serve warm with marinara sauce for dipping.

Tools & Ingredients

Tools

• Large mixing bowl — for combining and proofing the dough.
• Wooden spoon or dough scraper — to mix and handle the dough.
• Measuring cups and spoons — for accurate ingredient amounts.
• Kitchen scale (optional) — for precise measurements if you prefer.
• Baking sheet — to bake the pizza bombs.
• Parchment paper — prevents sticking and makes cleanup easy.
• Pastry brush — to brush olive oil on the tops.
• Oven — for baking.
• Rolling pin (optional) — helpful if you prefer to roll the dough pieces thin.

Ingredients (with benefits)

• 2 cups sourdough starter — adds tang, natural leavening, and depth of flavor.
• 2 cups all-purpose flour — provides structure and a tender crumb.
• 1 teaspoon salt — enhances overall flavor.
• 1 teaspoon garlic powder — brings savory garlic notes without extra prep.
• 1 cup shredded mozzarella cheese — melts for gooey, classic pizza texture.
• 1 cup diced pepperoni — adds savory, spiced meatiness and crunch around the edges.
• 1 teaspoon Italian seasoning — layers in oregano, basil, and herb balance.
• Olive oil for brushing — promotes a golden, flavorful crust.
• Marinara sauce for dipping — provides acidity and familiar pizza-sauce flavor.

Instructions

1. In a bowl, mix the sourdough starter, flour, salt, and garlic powder until combined. Use a spoon to bring the mixture together gently.
2. Knead the dough for about 5 minutes on a lightly floured surface until it becomes smooth and elastic. Please be patient and work the dough gently.
3. Let the dough rise in a warm place for 1–2 hours until doubled in size. Cover the bowl with a clean towel or plastic wrap.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Once the dough has risen, punch it down and divide it into small pieces (about the size of a golf ball). Keep the pieces evenly sized for consistent baking.
6. Flatten each piece and place a small amount of mozzarella cheese, pepperoni, and a sprinkle of Italian seasoning in the center. Avoid overfilling to make sealing easier.
7. Fold the dough over the filling and pinch to seal, making sure there are no gaps where cheese could leak.
8. Place the filled dough balls seam-side down on the prepared baking sheet. Space them an inch or so apart.
9. Brush the tops with olive oil to encourage golden color and a crisp finish.
10. Bake for 15–20 minutes, or until golden brown. Remove from the oven and let cool for a couple of minutes before serving. Serve hot with marinara sauce for dipping.

FAQ

Q: Can I freeze these?
A: Yes — freeze baked or unbaked bombs. For unbaked: assemble, freeze on a tray until solid, then transfer to a freezer bag; bake from frozen adding a few extra minutes. For baked: reheat from frozen in a 350°F (175°C) oven until warmed through.

Q: What can I use instead of pepperoni?
A: You can substitute cooked Italian sausage, ham, chopped roasted vegetables, or vegan pepperoni for a vegetarian option.

Q: How do I know if my sourdough starter is active enough?
A: An active starter should be bubbly and roughly doubled after a feed. If it’s sluggish, give it a couple of warm feeds before making this recipe for best rise.

Q: Can I make these smaller or larger?
A: Yes — smaller sizes make great appetizers, while larger ones are substantial handheld meals. Adjust baking time slightly: smaller = less time, larger = more time.

Tips & Tricks

• Avoid overfilling: Too much cheese or pepperoni makes sealing difficult and can cause leaks. Use modest amounts per bomb.
• Seal well: Pinch seams tightly and fold under slightly so they bake seam-side down to reduce leaks.
• Rotate the pan: If your oven has hot spots, rotate the baking sheet halfway through baking for even browning.
• Rest briefly before serving: Let bombs cool 2–3 minutes so the filling stops bubbling for easier, safer bites.

Conclusion

For more inspiration and variations on this idea, you might like the take on sourdough pizza bombs at Sourdough Pizza Bombs Recipe – A Chick And Her Garden, or a similar pocket-style approach in Sourdough Pizza Pockets – The Pantry Mama. If you want a pepperoni-focused version, check out Pepperoni Pizza Bombs – Flour On My Face for additional tips and photos.

Enjoy these warm, cheesy Sourdough Pizza Bombs with friends and family — they’re perfect for sharing.
Always add

tag after Directions.