Soft pretzel dough stuffed with smoky brisket and gooey beer cheese, then baked until golden and brushed with butter. Salty, cheesy, meaty perfection.
⏱ Prep Time: 25 minutes
🔥 Bake Time: 15–18 minutes
⏳ Total Time: ~45 minutes
Servings: 12 pretzel bombs
🧾 Ingredients
Pretzel Dough
-
1 can refrigerated pizza dough or pretzel dough
-
4 cups water
-
¼ cup baking soda
-
Coarse salt, for topping
Filling
-
1½ cups smoked brisket, finely chopped or shredded
-
1 cup beer cheese (homemade or store-bought)
-
½ tsp black pepper
-
½ tsp smoked paprika
-
¼ tsp garlic powder
Topping
-
3 tbsp melted butter
-
½ tsp garlic powder (optional)
-
Chopped parsley (optional)
👩🍳 Instructions
1. Prep
-
Preheat oven to 425°F (220°C)
-
Line a baking sheet with parchment paper
2. Make the Filling
-
In a bowl, mix brisket with pepper, smoked paprika, and garlic powder
-
Stir in beer cheese until well combined
3. Assemble Bombs
-
Cut dough into 12 equal squares
-
Place 1–1½ tbsp filling in center of each
-
Pinch edges tightly to seal and roll into balls
4. Baking Soda Bath
-
Bring water to a boil, add baking soda
-
Drop dough balls in for 20–30 seconds
-
Remove and place seam-side down on baking sheet
5. Bake
-
Sprinkle with coarse salt
-
Bake 15–18 minutes until deep golden brown
6. Finish
-
Brush hot pretzel bombs with melted butter
-
Sprinkle garlic powder and parsley if using
🍽 Flavor & Texture
✔ Soft, chewy pretzel crust
✔ Smoky brisket filling
✔ Creamy, rich beer cheese
✔ Salty, buttery finish
⭐ Tips & Variations
-
No beer? Use cheddar + cream cheese + milk
-
Extra crispy: Broil 1–2 minutes at end
-
Spicy: Add jalapeños or chili flakes
-
Air fryer: 375°F (190°C) for 10–12 minutes
-
Make ahead: Assemble & refrigerate, bake fresh
🧀 Best Dipping Sauces
-
Extra beer cheese
-
Honey mustard
-
Spicy BBQ sauce
-
Garlic aioli
📊 Nutrition (Approx per bomb)
-
Calories: 260
-
Protein: 12g
-
Fat: 14g
-
Carbs: 22g
