Smoked Brisket & Beer Cheese Pretzel Bombs

Here’s a Smoked Brisket & Beer Cheese Pretzel Bombs recipe that blends smoky meat, creamy beer cheese, and soft pretzel dough into a bite-sized, crave-worthy appetizer or snack.

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🔥 Smoked Brisket & Beer Cheese Pretzel Bombs

🧀 Ingredients

For the Filling:

• 1 cup chopped smoked brisket (leftovers work great)

• 1 cup beer cheese (recipe below or use store-bought)

• Optional: finely diced jalapeños or caramelized onions for added flavor

For the Pretzel Dough:

• 1 ½ cups warm water (110–115°F)

• 1 tbsp granulated sugar

• 2 ¼ tsp (1 packet) active dry yeast

• 4 cups all-purpose flour

• 1 tsp salt

• 2 tbsp unsalted butter, melted

For the Pretzel Bath:

• 10 cups water

• 2/3 cup baking soda

Topping:

• 1 egg yolk + 1 tbsp water (egg wash)

• Coarse sea salt

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🧀 Beer Cheese (Quick Version)

• 2 tbsp butter

• 2 tbsp flour

• ¾ cup milk

• ½ cup beer (lager or ale)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• 1 ½ cups shredded sharp cheddar cheese

• Salt & pepper to taste

Instructions:
Melt butter in a saucepan, whisk in flour to make a roux. Slowly whisk in milk and beer. Stir in mustard and garlic powder. Simmer until thick, then stir in cheese until melted and smooth. Let cool before using.

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👩‍🍳 Instructions

1. Make the Pretzel Dough:

1. In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5–10 mins until foamy.

2. Stir in flour, salt, and melted butter. Knead until smooth (5–7 mins).

3. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.

2. Prep the Filling:

1. Combine chopped brisket with cooled beer cheese in a bowl.

2. Refrigerate for 15–20 mins so it firms up, making it easier to stuff.

3. Assemble Pretzel Bombs:

1. Preheat oven to 425°F (218°C). Line baking sheet with parchment.

2. Punch down dough and divide into 16 equal pieces.

3. Flatten each piece into a 3–4” circle. Spoon 1 tbsp of brisket beer cheese filling into center.

4. Pinch edges closed tightly and roll into a ball.

5. Repeat with remaining dough.

4. Pretzel Bath:

1. In a large pot, bring 10 cups of water + baking soda to a boil.

2. Gently drop each dough ball in for 30 seconds, remove with slotted spoon, and place on baking sheet.

5. Bake:

1. Brush each bomb with egg wash and sprinkle with coarse salt.

2. Bake 12–15 mins or until deep golden brown.

6. Serve:

Let cool slightly before serving. Great with extra beer cheese for dipping!