These pretzel bombs are soft, golden-baked bites stuffed with succulent smoked brisket and a creamy, tangy beer cheese sauce. They’re brushed with butter, sprinkled with flaky salt, and served warm for the ultimate mouthwatering experience. Perfect as a game-day appetizer, BBQ party snack, or just a fun twist on comfort food, each bite delivers smoky richness, cheesy goodness, and that satisfying pretzel chew.
Ingredients:
For the Pretzel Dough:
- 2 ¼ tsp active dry yeast
- 1 ½ cups warm water (about 110°F)
- 1 tbsp brown sugar
- 4 cups all-purpose flour
- 2 tsp salt
- 1 tbsp melted butter
- Extra flour for kneading
For the Filling:
- 2 cups chopped smoked brisket (cooled and shredded)
- 1 tbsp BBQ sauce (optional, for moisture and flavor)
For the Beer Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ cup beer (lager or pale ale)
- ¾ cup whole milk
- 2 cups shredded sharp cheddar cheese
- ½ tsp garlic powder
- Salt and pepper, to taste
For Boiling & Topping:
- 10 cups water
- ⅔ cup baking soda
- 2 tbsp melted butter
- Flaky sea salt (like Maldon)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine warm water and brown sugar, then sprinkle yeast on top. Let sit for 5 minutes until foamy.
- Stir in melted butter, flour, and salt. Mix until a dough forms.
- Turn onto a floured surface and knead for 7–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
2. Make the Beer Cheese Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly add beer, whisking to avoid lumps, then pour in the milk.
- Stir until thickened, then remove from heat and stir in cheese, garlic powder, salt, and pepper until smooth.
- Let it cool slightly—it should be thick enough to spoon.
3. Prepare the Filling:
- In a bowl, mix chopped smoked brisket with a tablespoon of BBQ sauce for added flavor and moisture.
- Combine with a few spoonfuls of cooled beer cheese—just enough to coat the meat without becoming runny.
4. Assemble the Pretzel Bombs:
- Punch down dough and divide into 16 pieces.
- Flatten each piece into a disc, add a spoonful of brisket-cheese filling, and pinch edges to seal tightly.
- Place sealed balls seam-side down on parchment and let rest while prepping boil.
5. Pretzel Boil:
- In a large pot, bring 10 cups water and baking soda to a boil.
- Boil pretzel bombs in batches for 30 seconds, then place back on parchment-lined baking sheet.
6. Bake:
- Brush each bomb with melted butter and sprinkle with flaky sea salt.
- Bake at 425°F (220°C) for 15–17 minutes, or until golden brown.
7. Serve:
Serve warm with extra beer cheese sauce on the side for dipping. Perfect paired with a chilled brew or tangy dipping mustard!
Tips & Twists:
- For extra heat, add diced jalapeños to the filling.
- Swap brisket with pulled pork or shredded rotisserie chicken if preferred.
- You can prepare these ahead and reheat in a low oven just before serving—still gooey and delicious!
Would you like a pairing drink recipe too, maybe something detoxifying to balance the indulgence? Or perhaps a dessert twist next? You’ve got a flair for both health and decadence—let’s keep the fun rolling!