Smoked Brisket & Beer Cheese Pretzel Bombs

These Smoked Brisket & Beer Cheese Pretzel Bombs are the ultimate comfort food snack soft pretzel dough stuffed with smoky brisket and gooey beer cheese, baked golden, and brushed with butter and salt. Perfect for game day, parties, or just treating yourself like royalty.

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🧀 Smoked Brisket & Beer Cheese Pretzel Bombs

🔥 Makes: ~16–18 bombs

⏱ Time: About 2 hours (including dough rise & prep)

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📝 Ingredients

For the Pretzel Dough:

• 1½ cups warm water (110°F / 45°C)

• 2¼ tsp active dry yeast (1 packet)

• 1 tbsp brown sugar

• 1 tsp salt

• 1 tbsp melted butter

• 3½–4 cups all-purpose flour

For the Filling:

• 1½ cups chopped smoked brisket (tender and moist, no sauce)

• 1 cup beer cheese (see below or use your favorite dip-style cheese)

• Optional: diced pickled jalapeños or caramelized onions

Homemade Beer Cheese (Quick Version):

• 2 tbsp butter

• 2 tbsp flour

• ¾ cup milk

• ½ cup beer (lager or ale)

• 1 tsp Dijon mustard

• 1½ cups sharp cheddar, shredded

• Salt, pepper, pinch of cayenne

For Boiling:

• 6 cups water

• ⅓ cup baking soda

Topping:

• 1 egg (beaten, for egg wash)

• Coarse kosher salt or pretzel salt

• Optional: melted butter with garlic powder or mustard for brushing

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👨‍🍳 Instructions

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🟤 Step 1: Make the Pretzel Dough

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

2. Stir in salt, melted butter, and 3½ cups flour. Mix and knead 5–7 minutes until smooth and elastic (add more flour if sticky).

3. Place dough in a greased bowl, cover, and let rise in a warm place until doubled — about 1 hour.

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🧀 Step 2: Make the Beer Cheese (While Dough Rises)

1. Melt butter in a saucepan, whisk in flour to form a roux.

2. Slowly add milk and beer, whisking constantly until smooth and thick.

3. Stir in mustard, cheese, salt, pepper, and cayenne.

4. Let cool slightly (thicker is better for filling).

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🔥 Step 3: Assemble the Bombs

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

2. Punch down dough and divide into 16–18 balls.

3. Flatten each into a 3–4 inch circle.

4. Spoon about 1 tsp beer cheese and 1 tbsp chopped brisket into the center.

5. Fold edges up and pinch tightly to seal. Flip seam-side down.

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💦 Step 4: Pretzel Bath

1. Boil 6 cups water and add baking soda.

2. Gently drop bombs in for 30 seconds, 3–4 at a time. Remove with slotted spoon.

3. Place on baking sheet. Brush with egg wash and sprinkle with coarse salt.

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🔥 Step 5: Bake and Finish

1. Bake at 425°F for 13–15 minutes, until deep golden brown.

2. Optional: Brush with garlic butter or beer mustard butter right out of the oven.

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🧂 Variations:

• Spicy version: Add jalapeños or hot sauce to the filling.

• Mini version: Use smaller dough portions and reduce bake time slightly.

• Dip pairing: Serve with extra beer cheese, spicy mustard, or ranch on the side.

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🧠 Pro Tips:

• Don’t overstuff — or they’ll burst open.

• Make ahead: assemble and refrigerate unbaked bombs overnight.

• Freeze extras and reheat at 350°F for 10 minutes.