(watch carefully).
Method C — Air fryer (faster)
1. Preheat air fryer to 360°F (180°C). Prepare bombs as in Method A or B.
2. Place in basket with small gaps; cook 8–12 minutes for dough-wrapped (time depends on size), flipping halfway. For bacon-wrapped, cook 10–12 minutes until bacon crisp.
Tips & troubleshooting
Prevent sogginess: Pat pickles very dry. If pickles are very wet, briefly blot with kitchen paper after cutting. You can also quickly pat the cut surface with a paper towel after filling to remove excess brine.
If filling leaks: Don’t overfill; press seams tight. Chill filled bombs 10–15 minutes before baking to help them hold shape.
Cheese choices: Cheddar is classic. Pepper jack adds heat. Mix in a bit of grated parmesan for umami.
Make-ahead: Assemble and refrigerate for up to 6 hours before baking. For longer storage, freeze assembled (on a tray), then transfer to freezer bags; bake from frozen — add a few minutes to time.
Vegetarian: Use vegetarian bacon or skip bacon. Use plant-based cream cheese/cheddar as needed.
Spicy version: Mix a little chopped jalapeño or Sriracha into the filling.
Nutrition / allergens
Contains dairy, gluten (if using dough), and possibly pork (if bacon used). Adjust for allergies with gluten-free dough or omit bacon.
