Smoked Brisket and Beer Cheese Pretzel Bombs

Smoked Brisket & Beer Cheese Pretzel Bombs
Soft, chewy pretzel dough stuffed with smoky brisket and creamy beer cheese — perfect for game day or parties!
🛒 Ingredients (Makes 10–12 bombs)
🥨 For the Pretzel Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1 cup warm water (about 110°F / 43°C)
2 tbsp melted butter
1 tbsp brown sugar
1 tsp salt
🧂 Baking Soda Bath:
6 cups water
1/4 cup baking soda
🥩 Filling:
1 ½ cups chopped smoked brisket
1 cup thick beer cheese sauce (store-bought or homemade)
🥚 For Topping:
1 egg (for egg wash)
Coarse sea salt or pretzel salt
🧀 Quick Beer Cheese (Optional Homemade)
2 tbsp butter
2 tbsp flour
3/4 cup milk
1/2 cup beer (lager works great)
1 1/2 cups shredded sharp cheddar
1/2 tsp garlic powder
Salt to taste
Melt butter → whisk in flour (1 minute) → slowly whisk in milk and beer → simmer until thick → stir in cheese until smooth.
👩‍🍳 Instructions
1️⃣ Make the Dough
In a large bowl, combine warm water, yeast, and brown sugar. Let sit 5 minutes (until foamy).
Add melted butter and salt.
Gradually mix in flour until dough forms.
Knead 6–8 minutes until smooth and elastic.
Cover and let rise 45–60 minutes until doubled.
2️⃣ Prepare Filling
Mix chopped brisket with about 1/2 cup of the beer cheese (keep the rest for dipping).
3️⃣ Shape the Bombs
Preheat oven to 425°F (220°C).
Divide dough into 10–12 equal pieces.
Flatten each into a small circle.
Add 1–2 tbsp brisket mixture in the center.
Spoon a little extra thick beer cheese inside.
Pinch tightly to seal and form a ball.
4️⃣ Baking Soda Bath
Bring 6 cups water + baking soda to a gentle boil.
Drop each dough ball into the water for 20–30 seconds.
Remove with slotted spoon and place on lined baking sheet.
5️⃣ Bake
Brush with egg wash.
Sprinkle with coarse salt.
Bake 15–18 minutes until deep golden brown.
6️⃣ Serve
Let cool slightly and serve warm with extra beer cheese for dipping.