Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

  • 1 pound smoked brisket, finely chopped
  • 1 cup beer cheese (store-bought or homemade)
  • 1 can (16 oz) refrigerated pizza dough (or pretzel dough if available)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon coarse sea salt or pretzel salt
  • 1 tablespoon baking soda
  • 4 cups water
  • Optional: Dijon mustard or ranch dressing, for dipping

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare Dough: Roll out the pizza or pretzel dough on a lightly floured surface. Cut into about 12 equal squares.
  3. Fill: Place about 1 tablespoon of chopped smoked brisket and 1 tablespoon of beer cheese in the center of each dough square.
  4. Seal: Bring the corners of the dough up and pinch tightly to seal, forming a ball. Place seam side down on the prepared baking sheet.
  5. Boil: Bring 4 cups of water and baking soda to a simmer in a large pot. Carefully drop each dough ball into the water for about 20–30 seconds. Remove with a slotted spoon and place back on the baking sheet.
  6. Brush & Sprinkle: Brush each pretzel bomb with melted butter and sprinkle with coarse salt.
  7. Bake: Bake for 12–15 minutes, or until golden brown.
  8. Serve: Let cool slightly. Serve warm with extra mustard or ranch for dipping!

Tip: For extra flavor, brush with garlic butter when they come out of the oven.

If you’d like, I can help you with a homemade beer cheese recipe too — just say so!

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