Description
Smoked Brisket & Beer Cheese Pretzel Bombs are soft pretzel dough bites filled with tender smoked brisket and creamy beer cheese sauce. These flavorful, chewy snacks are perfect for game days, parties, or any gathering, offering a bold combination of smoky, cheesy, and savory tastes in every bite.
Ingredients
Scale
Filling
- 2 cups shredded smoked brisket
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup beer (preferably malt amber or lager)
- 2 cups shredded sharp cheese (cheddar, gouda, or pepper jack)
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional or to taste)
Pretzel Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 tablespoon sugar
- 1 1/2 cups warm water (110°F/45°C)
- 1 teaspoon salt
Baking & Topping
- 10 cups water
- 2/3 cup baking soda
- 2 tablespoons unsalted butter, melted (for brushing)
- Coarse salt, for sprinkling
Optional Seasonings
- Garlic butter or mixed herbs (rosemary, thyme) for brushing
- Diced jalapeños for spice
- Cinnamon sugar (for sweet variation)
- Alternative fillings: sautéed mushrooms, seasoned jackfruit, smoked ham and cream cheese
Instructions
- Prepare the Pretzel Dough: In a large bowl, combine warm water, sugar, and yeast. Let it activate for about 5 minutes until foamy. Add flour and salt, then mix and knead until you have a smooth, elastic dough. Cover and allow it to rise until doubled in size, approximately 1 hour.
- Make the Beer Cheese Sauce: In a saucepan over medium heat, melt butter and stir in flour to make a roux. Slowly whisk in beer and shredded cheese until the mixture is smooth and thick. Season with mustard powder, garlic powder, and cayenne pepper. Allow it to cool slightly to thicken and prevent dough sogginess.
- Combine Smoked Brisket and Cheese: In a bowl, mix the shredded smoked brisket with the cooled beer cheese sauce thoroughly to create the filling.
- Shape the Pretzel Bombs: Punch down the risen dough and divide it into small equal portions. Flatten each piece and place a spoonful of the brisket and cheese filling in the center. Pinch and fold the edges securely to form tight balls, fully sealing the filling inside.
- Boil in Baking Soda Bath: Preheat oven to 425°F (220°C). Bring 10 cups of water and baking soda to a boil. Carefully drop each pretzel ball into the boiling solution for 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Bake Until Golden: Sprinkle the pretzel bombs with coarse salt and brush with melted butter or optional garlic butter/herbs. Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.
Notes
- Seal the dough tightly to prevent leaks during baking.
- Use cold or room temperature filling to avoid soggy dough.
- Don’t skip the baking soda bath for authentic pretzel texture and gloss.
- Choose bold cheeses for depth and balance with smoky brisket.
- Brush with melted butter after baking to enhance flavor and help salt stick.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pretzel bombs
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg