These Smoked Brisket & Beer Cheese Pretzel Bombs are an explosion of flavor and texture, combining the irresistible chewiness of a soft pretzel with the smoky richness of slow-cooked brisket and the creamy, savory tang of a homemade beer cheese sauce, all encased in a delightful, bite-sized package. Perfect as an appetizer for game day, a party snack, or even a unique light meal, these bombs are designed to impress. The concept takes inspiration from classic pub fare, elevating it into a gourmet experience. The pretzel dough offers a slightly sweet, malty flavor with that signature golden-brown, slightly chewy crust and coarse salt topping that we all love. Inside, you’ll find tender, shredded smoked brisket, infused with a deep, robust flavor that can only come from hours of low-and-slow cooking. The star of the filling, however, is the velvety beer cheese sauce, which adds a layer of luxurious creaminess and a subtle hint of malty beer, perfectly complementing the richness of the brisket. Each bomb is a harmonious blend of savory, smoky, cheesy, and slightly sweet notes, making them incredibly addictive. The process involves creating a simple pretzel dough, stuffing it with the flavorful filling, and then giving it the traditional pretzel bath before baking, which is what gives them their distinctive crust and color. This recipe is a fantastic way to utilize leftover smoked brisket, transforming it into something new and exciting. It’s a culinary adventure that promises to be a crowd-plepleaser and a memorable addition to any gathering.
Ingredients:
For the Pretzel Dough:
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 ½ – 5 cups all-purpose flour, divided
- 2 tablespoons unsalted butter, melted
For the Pretzel Bath:
- 8 cups water
- ½ cup baking soda
For the Brisket Filling:
- 2 cups cooked, shredded smoked brisket (preferably from the point or well-marbled sections)
- ½ cup of the beer cheese sauce (made below), or more to taste
For the Beer Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 12 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- ½ cup beer (lager, ale, or non-alcoholic beer works well)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
For Topping:
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt
Equipment:
- Large mixing bowl
- Stand mixer with dough hook (optional, but recommended)
- Large pot for pretzel bath
- Baking sheets
- Parchment paper
- Wire rack
Instruction:
1. Prepare the Pretzel Dough: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates the yeast is active. Add the salt and 4 cups of the all-purpose flour to the yeast mixture. Using the dough hook attachment (or a wooden spoon), mix on low speed until a shaggy dough forms. Gradually add the melted butter and continue mixing. Increase the speed to medium-low and knead for 5-7 minutes (or 8-10 minutes by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until it reaches the right consistency. Lightly grease a clean large bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
2. Prepare the Beer Cheese Sauce: While the dough is rising, prepare the beer cheese sauce. In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm whole milk until smooth. Bring the mixture to a gentle simmer, stirring continuously, until it thickens slightly. Reduce the heat to low. Add the shredded sharp cheddar cheese and softened cream cheese, stirring until they are completely melted and smooth. Gradually whisk in the beer until fully incorporated and the sauce is creamy. Stir in the Dijon mustard, garlic powder, and smoked paprika. Season with salt and black pepper to taste. Keep the sauce warm over very low heat, stirring occasionally, or set aside and gently reheat when ready to assemble. Remember to reserve about ½ cup of this sauce to mix with the brisket for the filling.
3. Prepare the Brisket Filling: In a medium bowl, combine the 2 cups of cooked, shredded smoked brisket with approximately ½ cup of the prepared beer cheese sauce. Mix well until the brisket is thoroughly coated and moist. You can add a little more sauce if you prefer a creamier filling. Set aside.
4. Assemble the Pretzel Bombs: Once the dough has doubled in size, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 16-20 equal pieces (depending on your desired bomb size). Roll each piece into a smooth ball. Flatten one dough ball into a circle about 3-4 inches in diameter. Place a generous spoonful of the brisket and beer cheese filling in the center of the dough circle. Carefully gather the edges of the dough around the filling, pinching them tightly together at the top to seal completely. Roll the sealed dough into a smooth ball again, ensuring the filling is fully enclosed. Repeat with the remaining dough and filling. Place the assembled bombs on a parchment-lined baking sheet, leaving some space between them.
5. Prepare the Pretzel Bath: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the ½ cup of baking soda and stir until dissolved. The water will foam up slightly. Reduce the heat to a gentle simmer.
6. The Pretzel Bath and Baking: Working in batches of 2-3, carefully place the pretzel bombs into the simmering baking soda bath for 20-30 seconds per side, for a total of 40-60 seconds. Do not overcrowd the pot. This bath is what gives pretzels their characteristic chewy crust and golden-brown color. Using a slotted spoon, carefully remove the bombs from the bath, allowing excess water to drain off. Place them back onto the prepared parchment-lined baking sheets. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the tops of each pretzel bomb generously with the egg wash. Immediately sprinkle the tops with coarse sea salt or pretzel salt. Bake for 18-25 minutes, or until the pretzel bombs are deep golden brown and cooked through. Once baked, transfer the pretzel bombs to a wire rack to cool slightly before serving. Serve warm with any remaining beer cheese sauce for dipping, if desired. These Smoked Brisket & Beer Cheese Pretzel Bombs are best enjoyed fresh, but can be stored in an airtight container at room temperature for a day, or refrigerated for up to 3 days and reheated.