Description
These Smoked Brisket & Beer Cheese Pretzel Bombs are a deliciously indulgent snack featuring tender shredded smoked brisket and creamy beer cheese sauce encased in soft, golden-brown pretzel dough. Perfectly boiled in baking soda water and baked to a perfect crust, these bombs offer a satisfying combination of smoky, cheesy, and salty flavors in every bite. Ideal for parties, game days, or comfort food cravings.
Ingredients
Scale
Pretzel Dough
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F)
- 2 tablespoons baking soda
- 8 cups water
- 1 egg, beaten
- Coarse sea salt, for sprinkling
Filling
- 1 pound smoked brisket, shredded
- 1 cup beer cheese sauce
- Optional: chopped chives or parsley for garnish
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water mixed with sugar. Let it sit for about 5 minutes until the mixture is frothy, indicating the yeast is active.
- Make Dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir until a cohesive dough forms.
- Knead Dough and Rise: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour until it doubles in size.
- Divide and Flatten: Punch down the risen dough to release the air. Divide it into 12 equal pieces and flatten each piece into a small disk on a floured surface.
- Fill and Shape Bombs: Spoon shredded smoked brisket and beer cheese sauce into the center of each dough disk. Carefully pinch edges together to seal and form a smooth ball, ensuring no seams are open to prevent filling leakage.
- Prepare Oven and Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Boil Baking Soda Water: In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda to prevent foaming over.
- Boil Dough Balls: Drop each pretzel bomb into the boiling baking soda water for about 30 seconds, turning halfway to cook evenly. Remove with a slotted spoon and place on the prepared baking sheet.
- Brush and Salt: Brush each boiled pretzel bomb with beaten egg for a shiny crust, then sprinkle with coarse sea salt.
- Bake: Bake the pretzel bombs in the preheated oven for 12-15 minutes until they turn golden brown and develop a chewy crust.
- Cool and Garnish: Allow the pretzel bombs to cool slightly after baking, then sprinkle with optional chopped chives or parsley for added freshness and color.
- Serve: Serve warm to enjoy the gooey, smoky, cheesy filling encapsulated by a soft, flavorful pretzel shell.
Notes
- Ensure the yeast is fresh and water temperature is around 110°F for proper activation.
- Do not overfill the pretzel bombs to avoid leakage during boiling and baking.
- Use a slotted spoon to easily remove the dough balls from the boiling water without breaking them.
- Baking soda water bath is essential to achieve the characteristic pretzel crust and flavor.
- These pretzel bombs are best served warm for the gooey cheese experience but can be reheated gently if needed.
- You can substitute beer cheese sauce with your favorite cheese filling if preferred.
