Smoked Brisket & Beer Cheese Pretzel Bombs: A Bold Bite of BBQ Bliss
There are snacks… and then there are Smoked Brisket & Beer Cheese Pretzel Bombs — the kind of bite-sized flavor explosions that stop guests mid-chew, spark recipe requests, and disappear from the tray before halftime hits.
These savory bombs combine three great things:
Tender, smoky brisket
Velvety, tangy beer cheese
Soft, golden pretzel dough with a salty crust
They’re a little indulgent, a lot satisfying, and 100% the kind of snack that belongs at your next game-day gathering, backyard BBQ, or anytime you want to impress with something homemade and unforgettable.
Let’s break down the recipe, step by step.
🛒 Ingredients
For the Filling:
1 cup chopped smoked brisket (leftover or store-bought)
1/2 cup beer cheese (see homemade option below)
For the Pretzel Dough:
1 packet (2¼ tsp) active dry yeast
1 cup warm water (110°F)
1 tbsp brown sugar
2½ cups all-purpose flour
1 tsp salt
1 tbsp melted butter (plus more for brushing)
Baking Soda Bath:
6 cups water
¼ cup baking soda
Toppings:
Coarse salt or pretzel salt
Optional: garlic butter, smoked paprika, shredded cheese
🧀 Optional: Homemade Beer Cheese
Want to make your own beer cheese? Here’s a quick stovetop version:
Ingredients:
1 tbsp butter
1 tbsp flour
½ cup milk
½ cup lager or ale
1 cup shredded sharp cheddar
¼ tsp mustard powder
Pinch of cayenne
Instructions:
Melt butter, whisk in flour to make a roux, then slowly whisk in milk and beer. Stir until thickened, then add cheese and seasonings. Remove from heat once smooth.
🔪 Directions
1. Make the Dough
In a large bowl, dissolve yeast and brown sugar in warm water. Let sit 5–10 minutes until foamy.
Add flour, salt, and melted butter. Mix and knead for about 5 minutes until dough is smooth.
Cover and let rise in a warm place for about 1 hour, until doubled in size.
2. Prep the Filling
Chop brisket finely.
Stir together with beer cheese until thick and scoopable. Chill if too runny — cold filling is easier to work with.
3. Shape the Pretzel Bombs
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Punch down the dough and divide into 12 pieces.
Flatten each piece into a circle. Add a spoonful of brisket and cheese mixture to the center.
Fold the dough up and pinch to seal tightly. Place seam-side down.
4. Boil the Dough
Bring 6 cups of water and ¼ cup baking soda to a gentle boil.
Drop each pretzel bomb in for 20 seconds, then remove and place on the prepared baking sheet.
Sprinkle with pretzel salt or other toppings.
5. Bake
Bake for 12–15 minutes, until deep golden brown.
Brush with melted butter (garlic butter if you want to level up even more).
Let cool slightly before serving — the filling will be hot!
🍽️ Serving Suggestions
These are perfect as:
Party appetizers
Tailgate snacks
Side dish for BBQ dinners
Late-night munchies with a cold beer
Pair with:
Extra beer cheese for dipping
Pickles or slaw on the side
A light lager, IPA, or smoky porter
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze after baking and cooling. Reheat at 350°F for 10–12 minutes.
Air fryer tip: A quick blast in the air fryer revives the crust perfectly!
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