Introduction
If comfort food had a showstopper, these Smoked Brisket & Beer Cheese Pretzel Bombs would steal the spotlight. Combining tender smoked brisket, rich beer-infused cheese, and soft pretzel dough baked to golden perfection, this recipe delivers bold flavors in every bite. Perfect for game days, parties, or when you want to elevate snack time into something unforgettable, these pretzel bombs are crispy on the outside, gooey on the inside, and packed with smoky goodness.
Ingredients
For the Pretzel Bombs
2 cups smoked brisket, finely chopped
1 ½ cups beer cheese sauce (homemade or store-bought)
1 package refrigerated pizza dough or pretzel dough
6 cups water
¼ cup baking soda
2 tablespoons unsalted butter, melted
Coarse pretzel salt (for topping)
Optional Garnishes
Chopped fresh parsley
Extra beer cheese sauce for dipping
Instructions
Prepare the Filling
In a bowl, mix the chopped smoked brisket with the beer cheese sauce until well combined. Set aside in the refrigerator to firm up slightly—this makes stuffing easier.
Prepare the Dough
Roll out the dough on a lightly floured surface and cut it into equal squares (about 3×3 inches).
Fill the Bombs
Spoon a generous tablespoon of brisket and beer cheese mixture into the center of each dough square. Carefully pull the edges together and pinch tightly to seal, forming a ball.
Baking Soda Bath
Preheat the oven to 425°F (220°C). Bring the water to a boil and slowly add baking soda. Drop each dough ball into the water for about 20–30 seconds, then remove and place seam-side down on a parchment-lined baking sheet.
Bake to Perfection
Brush each bomb with melted butter and sprinkle with pretzel salt. Bake for 12–15 minutes or until deep golden brown.
Finish & Serve
Remove from the oven, garnish if desired, and serve warm with extra beer cheese for dipping.
Serving and Storage Tips
Best Served Hot: These pretzel bombs are at their peak when served fresh from the oven.
Make Ahead: Assemble and refrigerate unbaked bombs for up to 24 hours. Bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best texture.
Variations
