Loaded Pretzel Bombs

In a large, cold skillet, cook bacon over medium heat, turning occasionally, about 8-12 minutes or until crisp. Transfer to a paper towel-lined plate. Discard all but 1 tsp. bacon fat.

Reduce heat to medium-low. Cook scallions, stirring occasionally, until softened, about 2 minutes. Transfer to a small bowl. Let bacon and scallions cool. Transfer bacon to a cutting board and finely chop. (Alternatively, crumble bacon with fingers.) Transfer back to a paper-towel-lined plate or to a small bowl.

In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth, about 1 minute. Add mustard, pepper, and cooled scallions and mix with a spoon or spatula until just combined. Add cheddar, mozzarella, salt, and bacon and mix until just combined.

Transfer dough onto a lightly floured surface and divide into 4 equal pieces (about 158 g each). Form each into a smooth ball. Cover and let rest for 15 minutes.

Working one piece at a time, roll dough into a 6” rope, starting from the center and working toward the ends. Divide rope into 3 equal pieces (about 53 g each), tucking any added dough underneath to reach the correct volume. Roll each piece into a smooth ball.

Turn dough balls smooth side down. Flatten or stretch to a 3” round. Using a small cookie scoop, place 1 ½ tsp. filling in the center. Bring 3 edges of dough up and over the filling, firmly pinching seams to seal. Turn dough seam side down and gently shape dough until smooth and taut.

Transfer filled balls to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate at least 30 minutes and up to 12 hours.

Prepare a paper-towel-lined baking sheet and set aside. In a large pot, bring water and baking soda to a boil. Carefully add each dough ball, smooth side down, until floating, about 10 seconds. Using a fine-mesh sieve, transfer to the paper-towel-lined baking sheet, smooth side up. Let drain for 10 minutes.

Arrange a rack in center of oven; preheat to 350°. Double-stack 2 baking sheets and line each with 2 pieces of parchment. Spray parchment with cooking spray.

Arrange 6 balls on each prepared sheet. Brush each dough ball with egg wash, coating all sides. Using sharp scissors, snip an “X” onto top of each round. Generously sprinkle with coarse salt.

Bake for 20 minutes, then increase oven temperature to 400° and continue to bake until deeply golden brown, about 10 minutes more. Serve warm.