Smoked Brisket & Beer Cheese Pretzel Bombs

That sounds amazing! Here’s a full recipe for Smoked Brisket & Beer Cheese Pretzel Bombs — a perfect combination of smoky, cheesy, and salty goodness wrapped in soft pretzel dough.

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🔥 Smoked Brisket & Beer Cheese Pretzel Bombs

🧀 Ingredients:

For the Filling:

• 1 to 1½ cups chopped smoked brisket (leftover or freshly smoked)

• 1 cup beer cheese (see below or use store-bought)

• Optional: chopped jalapeños, caramelized onions

For the Beer Cheese:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• ¾ cup beer (lager or ale)

• ½ cup whole milk

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• 1½ cups shredded sharp cheddar cheese

• Salt and pepper to taste

For the Pretzel Dough:

• 1½ cups warm water (110°F)

• 1 packet (2¼ tsp) active dry yeast

• 1 tbsp sugar

• 4 cups all-purpose flour

• 1 tsp salt

• 2 tbsp unsalted butter, melted

Baking Soda Bath:

• 10 cups water

• ⅔ cup baking soda

Toppings:

• Coarse salt for sprinkling

• Optional: melted butter for brushing after baking

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🧑‍🍳 Directions:

1. Make the Beer Cheese:

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour to form a roux; cook for 1 minute.

3. Slowly whisk in beer, then milk.

4. Add mustard, garlic powder, salt, and pepper.

5. Stir until smooth and thickened (~3–5 mins).

6. Turn off heat and stir in shredded cheese until melted.

7. Let cool slightly. Mix in chopped brisket.

2. Make the Pretzel Dough:

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 mins until foamy.

2. Stir in flour, salt, and melted butter. Knead until smooth (~5–7 mins).

3. Cover and let rise in a warm place until doubled in size (~1 hour).

3. Form the Bombs:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Punch down dough and divide into 12–16 pieces.

3. Flatten each piece, add a spoonful of the brisket beer cheese mix, and pinch edges to seal tightly.

4. Set aside seam-side down.

4. Baking Soda Bath:

1. Bring 10 cups water + baking soda to a boil.

2. Carefully drop each dough ball in for 30 seconds, then remove with a slotted spoon and place on baking sheet.

5. Bake:

1. Sprinkle pretzel bombs with coarse salt.

2. Bake 15–18 minutes until deep golden brown.

3. Brush with melted butter while warm (optional).