Smoked Brisket & Beer Cheese Pretzel Bombs

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INGREDIENTS

For the Dough:

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

For the Filling:

  • 1 cup cooked smoked brisket, shredded or chopped
  • ¾ cup beer cheese (store-bought or homemade; see note below)
  • ½ cup shredded cheddar cheese (optional for extra gooeyness)

For Boiling:

  • 8 cups water
  • ½ cup baking soda

For Topping:

  • 1 egg (beaten, for egg wash)
  • Coarse salt (pretzel or kosher salt)

INSTRUCTIONS

  1. Prepare the Dough:
    • In a large bowl, mix warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy.
    • Add flour, salt, and melted butter. Mix and knead until a smooth dough forms (about 7–10 minutes by hand or 5 minutes in a stand mixer).
    • Cover and let rise in a warm place for 1 hour, or until doubled in size.
  2. Make the Filling:
    • In a bowl, mix smoked brisket and beer cheese until well combined. Add cheddar if using.
    • Chill filling in the fridge for 10–15 minutes to firm up (makes stuffing easier).
  3. Shape the Bombs:
    • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
    • Punch down dough and divide into 12 equal pieces.
    • Flatten each piece into a circle, spoon 1 tbsp of filling into the center, and pinch to seal tightly into a ball. Place seam-side down.
  4. Boil the Pretzel Bombs:
    • Bring water and baking soda to a boil in a large pot.
    • Boil each dough ball for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
  5. Bake:
    • Brush each bomb with beaten egg and sprinkle with coarse salt.
    • Bake for 12–15 minutes or until golden brown.
  6. Serve:
    • Let cool slightly. Serve warm with extra beer cheese or mustard for dipping.

Beer Cheese (Quick Homemade Version):

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • ¾ cup milk
  • ½ cup beer (lager or ale)
  • 1 tsp Dijon mustard
  • 1 ½ cups sharp cheddar, shredded
  • Salt and pepper to taste

Directions:
Melt butter, whisk in flour to make a roux. Add milk and beer slowly, whisking until smooth and thick. Stir in mustard and cheese until melted. Season to taste.

Let me know if you’d like a dipping sauce suggestion or an air fryer version too!

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