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