Description
These pretzel bombs feature a chewy, golden pretzel exterior stuffed with smoky brisket and creamy beer cheese, making them the ultimate game-day snack. Perfect for sharing, they’re hearty, comforting, and packed with bold flavors.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 3/4 cup warm water (about 110°F)
- 2 tbsp unsalted butter, melted
- Cooking spray or oil (for greasing)
- 1 cup sharp cheddar cheese, shredded
- 2 oz cream cheese, softened
- 1/4 cup beer (lager or ale; non-alcoholic beer if preferred)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt & black pepper to taste
- 1 cup smoked brisket, chopped or shredded (cold, leftover works great)
- 1 tbsp barbecue sauce (optional)
- 4 cups water
- 1/4 cup baking soda
- 1 large egg, beaten (for egg wash)
- Flaky sea salt or pretzel salt
- 2 tbsp melted butter mixed with 1 tbsp beer (for brushing after baking)
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm water and melted butter. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and slightly tacky. Cover and let rise in a warm spot for 30-40 minutes until doubled.
- While dough rises, combine cheddar, cream cheese, beer, garlic powder, smoked paprika, salt, and pepper in a bowl. Blend until smooth and creamy. Chill in the fridge.
- Chop or shred smoked brisket into very small pieces. Toss with barbecue sauce if using. Set aside.
- Punch down risen dough and divide into 12 equal pieces. Flatten each into a disk about 3 inches wide. Spoon 1 tsp beer cheese and 1 tbsp brisket onto the center. Pinch edges tightly and roll into a ball. Place seam-side down on a lined baking sheet.
- In a small saucepan, bring 4 cups water and 1/4 cup baking soda to a boil. Reduce heat to simmer. Dip each pretzel bomb into the bath for 30 seconds using a slotted spoon. Return to baking sheet.
- Brush each bomb with beaten egg and sprinkle with flaky sea salt or pretzel salt. Preheat oven to 400°F.
- Bake on the middle rack for 18-22 minutes until deep golden brown and bottoms sound hollow when tapped. Rotate pan halfway through for even color.
- As soon as bombs come out of the oven, brush with melted butter mixed with beer for a glossy finish.
- Let cool for 5-10 minutes before serving. Enjoy warm, with extra beer cheese dip if desired.
Notes
Chill the beer cheese filling before assembling to prevent leaks. Don’t overfill the bombs and pinch seams tightly. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegetarian, substitute brisket with smoked mushrooms or jackfruit. Leftover bombs can be reheated in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel bomb
- Calories: 210
- Sodium: 410
- Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 10
Keywords: pretzel bombs, brisket, beer cheese, game day, appetizer, snack, party food, barbecue, comfort food