Irresistible golden garlic pockets with molten cheese that stretch for days — ready in under 20 minutes.Crispy, buttery Air Fryer Cheese Pull Garlic Bombs filled with gooey melted cheese and roasted garlic. Easy, crowd-pleasing appetizer recipe with step-by-step air fryer instructions, tips, and delicious variations.
Why this recipe will steal the show
These Garlic Bombs hit everything a snack should: a crisp, buttery exterior, intense garlic flavor, and a lava-flow of hot, stretchy cheese when you bite in. They’re quick (no rise time), made in the air fryer for perfect browning, and built to be shareable content — those long cheese pulls practically beg for a reel. Perfect for game day, potlucks, or as a decadent side with pasta.
Ingredients
- 1 package (8 oz / 225 g) pizza dough or store-bought refrigerated biscuit dough (see notes).
- 8 oz (225 g) shredded mozzarella (or a 50/50 mozzarella + provolone blend)
- 4 oz (115 g) cream cheese, softened
- 4–5 garlic cloves, finely minced (or 1½–2 tbsp roasted garlic paste)
- 3 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tbsp finely chopped fresh parsley (plus extra for garnish)
- 1 tbsp grated Parmesan (optional, for topping)
- Optional: pinch of red pepper flakes for heat
Equipment
- Air fryer (basket or drawer style)
- Small bowl, pastry brush, spoon, and a small baking tray or plate for assembling
Step-by-step: How to make Cheese Pull Garlic Bombs in the Air Fryer
Prep (5–8 minutes)
- Preheat your air fryer to 360°F (182°C) for 3–4 minutes. Preheating helps achieve an even golden crust.
- Prepare the garlic butter: In a small bowl, mix melted butter, olive oil, minced garlic, Italian seasoning, salt, and pepper. Reserve ~1 tbsp for brushing after cooking.
- Mix cheeses: In another bowl, combine shredded mozzarella and softened cream cheese until well blended. Stir in half the chopped parsley.
Assemble (6–8 minutes)
- Portion the dough: Divide dough into 10–12 equal pieces (about golf-ball size for larger bombs or ping-pong size for bite-sized). Flatten each into a 3–4 inch (7–10 cm) round with your fingers.
- Fill: Spoon about 1–1½ tbsp of the cheese mixture into the center of each round. Sprinkle a little extra minced garlic or a small dab of roasted garlic on top of the cheese if you like stronger garlic flavor.
- Seal: Pull the edges up and pinch to seal tightly, forming a smooth ball. Tuck seams under so they don’t open while cooking. Brush each ball lightly with the garlic butter mixture.
Air fry (8–10 minutes)
- Arrange: Place bombs seam-side down in a single layer in the air fryer basket. Don’t overcrowd — leave space for air circulation (cook in batches if needed).
- Cook: Air fry at 360°F (182°C) for 8–10 minutes, flipping once at about 5 minutes for even browning. Time depends on dough type and your air fryer — look for a deep golden color.
- Finish: Immediately brush with the reserved garlic butter, sprinkle with Parmesan and remaining parsley, and let rest 1–2 minutes (cheese will be molten and very hot).
Quick substitutions & notes
- Dough: Pizza dough gives a chewier crust and handles the cheese better; biscuit dough makes puffier bombs. You can also use frozen dinner roll dough — thaw first.
- Cheese: Use high-moisture low-mozzarella for the best pull. Add a bit of shredded cheddar for a sharper bite. Avoid pre-shredded cheeses with anti-caking agents if you want maximum meltiness.
- Garlic: For milder, sweeter garlic use roasted garlic (toss cloves in olive oil and roast 30–40 minutes at 200°C/400°F). For punchy fresh garlic, mince raw.
- Make-ahead: Assemble, refrigerate on a tray, then air fry right before serving.
Serving suggestions
- Serve with warm marinara for dipping, garlic aioli, or a spicy sriracha-mayo.
- Pair them with a fresh arugula salad and lemon vinaigrette to cut the richness.
- Make them part of a sharing board with cured meats and olives for entertaining.
Tips & troubleshooting
- Sealing is key. If seams open, cheese will leak. Pinch tightly and tuck seams under the ball.
- Cheese leakage: If you get leaks, reduce filling slightly or chill filled bombs 10 minutes before frying to firm them up.
- Crispier crust: Brush a little oil on the outside instead of butter. For extra crunch, sprinkle with panko before cooking.
- Even browning: Flip halfway through cooking and avoid overcrowding.
- Avoid under-cooked centers: If dough browns too fast but feels doughy, lower temp to 340°F (170°C) and cook a couple minutes longer.
Variations (easy swaps to remix the idea)
- Buffalo Garlic Bombs: Mix shredded chicken and buffalo sauce into the cheese. Serve with ranch.
- Herby Parmesan: Add chopped rosemary and thyme; top with extra Parmesan.
- Pesto & Sun-dried Tomato: Swirl a teaspoon of pesto and chopped sun-dried tomato into the filling.
- Mexican: Use pepper jack + cheddar, add a pinch of cumin and cilantro; serve with salsa.
- Vegan option: Use vegan mozzarella and dairy-free cream cheese; swap butter for vegan spread.Storage & reheating
- Refrigerate: Store cooled bombs in an airtight container for up to 3 days.
- Freeze: Assemble but don’t air fry; freeze on a tray until solid then bag. Air fry from frozen at 360°F (182°C) for 12–15 minutes (check and adjust).
- Reheat: Air fry at 320°F (160°C) for 3–5 minutes until warmed through and crisp. Microwave will melt but won’t keep the crisp exterior.
Estimated nutrition (per bomb — approximate)
Calories: ~180–260 kcal (depends on dough and cheese amounts)
Fat: ~10–16 g • Carbs: ~14–20 g • Protein: ~7–10 g
(These are estimates — use ingredient labels if you need precise values.)
Frequently Asked Questions
Q: Can I bake them in the oven instead?
A: Yes — bake at 400°F (200°C) for 12–16 minutes on a parchment-lined tray until golden.
Q: My bombs burst while air frying — what went wrong?
A: Likely undersealed seams or overfilling. Make sure you pinch the dough well and don’t overfill.
Q: Can I make them smaller for party bites?
A: Absolutely. Make 18–24 small bombs and reduce cook time by 1–2 minutes — watch closely.
Q: How do I stop the cheese from being stringy and droopy?
A: High-moisture mozzarella gives the best stretch. If you want less run, add a small amount of flour to the cheese mix or use lower-moisture cheeses.
