Introduction
Smoked Brisket and Beer Cheese Pretzel Bombs are the ultimate comfort food bite, bringing together rich smoky barbecue flavors with gooey, creamy cheese tucked inside a golden pretzel crust. Inspired by classic pub fare and game-day snacks, these savory bombs combine the tenderness of slow-smoked brisket with the tangy sharpness of beer cheese, all wrapped in soft, chewy pretzel dough. Perfect for parties, tailgates, or family gatherings, each bite delivers a burst of bold flavor and satisfying texture. Whether enjoyed as a hearty appetizer or a fun snack, these pretzel bombs are a delicious way to turn simple ingredients into a crowd-pleasing favorite.
Ingredients
For the Pretzel Dough:
- 1 ½ cups warm water (110°F / 45°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted)
For the Filling:
- 1 cup cooked smoked brisket (chopped finely)
- 1 cup shredded cheddar cheese
- ½ cup cream cheese (softened)
- ¼ cup beer (lager or ale works best)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
For Boiling & Topping:
- 10 cups water
- ⅔ cup baking soda
- 1 large egg (beaten, for egg wash)
- Coarse pretzel salt (or flaky sea salt)
Instructions
- Prepare Dough
- In a mixing bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add flour, salt, and melted butter. Mix and knead until smooth (about 7–8 minutes).
- Cover and let rise for 1 hour, or until doubled in size.
- Make the Beer Cheese Brisket Filling
- In a bowl, mix chopped brisket, cheddar, cream cheese, beer, Dijon mustard, garlic powder, and smoked paprika until creamy and well blended.
- Shape the Bombs
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down dough and divide into 12–14 equal pieces.
- Flatten each dough ball into a disc, place 1–2 tablespoons of filling in the center, and pinch edges tightly to seal.
- Boil the Pretzel Bombs
- Bring 10 cups of water and baking soda to a boil.
- Carefully drop each stuffed dough ball into the water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet.
- Bake
- Brush each pretzel bomb with egg wash, sprinkle with pretzel salt, and bake for 15–18 minutes until golden brown.
Storage Method
- Room Temperature (short-term):
Keep cooled pretzel bombs in an airtight container at room temperature for up to 1 day. Best eaten the same day for peak freshness. - Refrigeration (medium-term):
Store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to restore crispness. Avoid microwaving, as it can make them soggy. - Freezing (long-term):
Pretzel bombs freeze well. Wrap each in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
- To reheat: Bake frozen bombs at 350°F (175°C) for 15–20 minutes, or thaw overnight in the fridge before reheating.
👉 Tip: If you plan on freezing, slightly underbake them (by 2–3 minutes) during the first bake, then finish baking after reheating to keep them soft and golden.