Introduction
These Smoked Brisket & Beer Cheese Pretzel Bombs are the ultimate crowd-pleasing appetizer or game-day snack.
Each soft pretzel bite is stuffed with tender smoked brisket and creamy beer cheese, then baked to golden perfection.
Think of it as a comfort-food fusion of BBQ and pub fare—savory, cheesy, and irresistibly good.
Ingredients
For the Pretzel Dough:
2 1/4 tsp (1 packet) active dry yeast
1 1/2 cups warm water (110°F)
1 tbsp sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted
For the Filling:
1 1/2 cups chopped smoked brisket (can be leftovers or store-bought)
1 cup beer cheese (homemade or store-bought—see variation below)
For the Baking Soda Bath:
4 cups water
1/4 cup baking soda
For Topping:
1 egg, beaten (for egg wash)
Coarse salt (pretzel salt or flaky sea salt)
Instructions
Prepare the Dough:
In a bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. Add flour, salt, and melted butter. Mix and knead until smooth (about 8 minutes). Cover and let rise in a warm place for 1 hour.
Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Filling:
Mix chopped brisket with beer cheese in a bowl. Chill the mixture for easier handling if needed.
Assemble Pretzel Bombs:
Punch down dough and divide into 12-16 equal pieces. Flatten each piece into a circle, place a spoonful of the brisket-cheese mix in the center, and pinch dough around the filling to seal into a ball.
Soda Bath:
Boil water and baking soda in a saucepan. Drop each pretzel bomb in the bath for 20 seconds, then remove and place on the baking sheet.
Bake:
Brush each bomb with egg wash and sprinkle with coarse salt. Bake for 12–15 minutes until golden brown.
Description
These pretzel bombs combine smoky, tender brisket with the creamy tang of beer cheese, all wrapped in a chewy, salty pretzel crust. The contrast of textures and bold, savory flavors make them a standout appetizer or indulgent snack. Perfect for parties, tailgates, or just treating yourself.
Tips
Use chilled filling to prevent cheese leakage.
Don’t skip the baking soda bath—it gives pretzels their classic flavor and texture.
Let bombs cool slightly before serving; cheese inside will be hot.
Use parchment paper to avoid sticking.
Variations
No brisket? Use shredded chicken, pulled pork, or crumbled bacon.
Beer cheese alternative: Blend cream cheese, shredded cheddar, garlic powder, mustard, and a splash of beer.
Spicy twist: Add jalapeños or pepper jack to the filling.
Mini version: Make smaller bombs for bite-sized party snacks.
Correction (Common Mistakes to Avoid)
Overfilling can cause leakage—use about 1 tablespoon of filling per bomb.
Make sure dough seals tightly around the filling to prevent it from bursting.
Avoid underbaking—they should be deep golden brown.
Enjoy
Serve warm with extra beer cheese for dipping, a cold beer on the side, and plenty of napkins—you’re gonna need them. These are rich, gooey, smoky, and worth every bite.