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Smoked Brisket and Beer Cheese Pretzel Bombs The Essential Pretzel Dough Guide

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These smoked brisket and beer cheese pretzel bombs combine tender smoked brisket, creamy beer cheese, and golden homemade pretzel dough into a show-stopping snack. Perfect for parties, tailgates, or cozy nights in, these handheld bites deliver flavor, texture, and comfort in every bite. Boiled in a baking soda bath for that signature chew and topped with coarse salt, they’re finished to a deep brown shine and served warm with extra beer cheese on the side.

Ingredients

Scale

For the Dough:

  • 1 ½ cups warm water
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted

For the Filling:

  • 1 ½ cups chopped smoked beef brisket
  • 1 cup shredded sharp cheddar cheese
  • 4 oz cream cheese, softened
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Pretzel Finish:

  • 8 cups water
  • 1/3 cup baking soda
  • 1 egg, beaten (for egg wash)
  • Coarse salt, for sprinkling

Instructions

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

Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5–7 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.

In a separate bowl, mix the chopped smoked brisket, cheddar cheese, cream cheese, garlic powder, salt, and pepper until well combined. Set aside.

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

Once the dough has risen, divide it into 16 equal portions. Flatten each piece into a small circle and place a spoonful of the brisket cheese filling in the center. Pinch the dough around the filling to seal and form a ball.

In a large pot, bring 8 cups of water and the baking soda to a boil. Working in batches, boil each dough ball for about 30 seconds, then transfer to the prepared baking sheet.

Brush each dough ball with the beaten egg and sprinkle with coarse salt.

Bake for 12–15 minutes or until golden brown.

Let cool slightly before serving. Best enjoyed warm.

Notes

  • Make sure your yeast is fresh and water temperature is between 100°F–110°F for proper activation.

  • You can use leftover brisket or prep a small portion ahead of time.

  • To prevent leaking, seal dough tightly and don’t overstuff.

  • For a smoky beer cheese, try using a smoked cheddar or a porter-style beer.

  • Leftovers can be frozen and reheated in an oven or air fryer without losing texture.

  • Try different fillings like buffalo chicken, pulled pork, or vegetarian blends.

  • These pretzel bombs pair perfectly with lagers, ciders, and red wine for a bold flavor match.

Find it online: https://claradelish.com/smoked-brisket-and-beer-cheese-pretzel-bombs-the-essential-pretzel-dough-guide/