Smoked Brisket & Beer Cheese Pretzel Bombs

Here’s a recipe for Smoked Brisket & Beer Cheese Pretzel Bombs — perfect for a game day snack or party appetizer.

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Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients:

For the brisket filling:

• 2 cups smoked brisket, shredded or chopped

• 1/2 cup barbecue sauce (optional, for extra flavor)

For the beer cheese filling:

• 2 cups sharp cheddar cheese, shredded

• 4 oz cream cheese, softened

• 1/2 cup beer (lager or ale works great)

• 1 tbsp Dijon mustard

• 1/2 tsp garlic powder

• Salt and pepper to taste

For the pretzel dough:

• 4 cups all-purpose flour

• 1 tbsp sugar

• 2 tsp kosher salt

• 1 tbsp instant yeast

• 1 1/2 cups warm water

• 2 tbsp unsalted butter, melted

For boiling:

• 10 cups water

• 2/3 cup baking soda

For topping:

• Coarse sea salt

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Instructions:

1. Prepare the Beer Cheese Filling:

1. In a medium saucepan, combine beer and cream cheese over medium heat.

2. Stir until cream cheese is melted.

3. Add shredded cheddar, Dijon mustard, garlic powder, salt, and pepper.

4. Stir until cheese is melted and smooth.

5. Remove from heat and let cool. Refrigerate until firm enough to scoop into balls.

2. Prepare the Brisket:

• Mix the shredded brisket with barbecue sauce (if using).

• Set aside.

3. Make the Pretzel Dough:

1. In a large bowl, combine flour, sugar, salt, and yeast.

2. Add warm water and melted butter, stir to combine.

3. Knead dough on a floured surface for about 7-10 minutes until smooth and elastic.

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

4. Assemble the Pretzel Bombs:

1. Preheat oven to 450°F (230°C).

2. Divide dough into 12-16 equal pieces.

3. Roll each piece into a ball, then flatten into a small disc.

4. Take about 1 tbsp of beer cheese and form into a small ball.

5. Place the cheese ball and about 1 tbsp of brisket in the center of the dough disc.

6. Wrap the dough around the filling, pinching to seal completely, forming a tight ball.

5. Boil and Bake:

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

2. Carefully drop each pretzel bomb into boiling water for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.

3. Sprinkle tops with coarse sea salt.

4. Bake for 12-15 minutes until deep golden brown.

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Serve warm and enjoy!