Smoked Brisket & Beer Cheese Pretzel Bombs

In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

Add flour, melted butter, and salt. Knead for 5–7 minutes until a smooth dough forms.

Cover and let rise for 1 hour.

2. Prepare Beer Cheese (if homemade)

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.

Slowly whisk in beer until thickened.

Add cheddar and cream cheese, stirring until smooth. Season with salt and pepper and let cool.

3. Assemble the Bombs

Divide the dough into 12 portions. Flatten each portion into a disc.

Add a spoonful of beer cheese and shredded brisket to the center.

Seal tightly into a ball, ensuring no filling escapes.

4. Boil the Pretzel Bombs

Preheat oven to 425°F (220°C).

In a large pot, bring water and baking soda to a boil.

Boil each dough ball for 30 seconds, then transfer to a baking sheet.

5. Bake

Brush each bomb with beaten egg.

Sprinkle with coarse salt or crushed pretzels.

Bake for 15–18 minutes until golden brown.

6. Serve Warm

Serve immediately with extra beer cheese sauce for dipping.

Serving and Storage Tips