Smoked Brisket & Beer Cheese Pretzel Bombs

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INGREDIENTS


For the Dough:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water (110°F)
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp unsalted butter, melted

For the Filling:

  • 1 ½ cups cooked smoked brisket, chopped or shredded
  • 1 cup beer cheese (homemade or store-bought)
  • 1 cup shredded cheddar cheese

For the Pretzel Bath:

  • 8 cups water
  • ½ cup baking soda

For Topping:

  • 1 egg, beaten (for egg wash)
  • Coarse sea salt

INSTRUCTIONS

  1. Make the Dough:
    • In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
    • Add melted butter, salt, and flour. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic.
    • Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  2. Prepare the Filling:
    • In a small bowl, mix the chopped smoked brisket with beer cheese until evenly coated.
    • Keep the shredded cheddar cheese ready for assembly.
  3. Assemble the Pretzel Bombs:
    • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
    • Punch down the risen dough and divide into 12–14 equal pieces.
    • Flatten each piece into a disk, add 1–2 tablespoons brisket-beer cheese filling, and a pinch of cheddar.
    • Pinch edges together tightly to seal into a ball.
  4. Pretzel Bath:
    • Bring 8 cups water to a boil, then slowly add baking soda (it will bubble).
    • Drop pretzel bombs in batches for 20–30 seconds, remove with a slotted spoon, and place on baking sheet.
  5. Bake:
    • Brush each pretzel bomb with beaten egg, sprinkle with coarse salt.
    • Bake for 12–15 minutes, or until deep golden brown.
  6. Serve:
    • Serve warm with extra beer cheese or mustard for dipping.

If you want, I can also give you a smoked flavor hack so you can make these even if you don’t own a smoker. Would you like me to add that?

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