Description
Smoked Brisket & Beer Cheese Pretzel Bombs bursting with flavor, perfect for gatherings and game day!
Ingredients
Scale
- 2¼ cups all-purpose flour
- 2¼ teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (110-115°F)
- 2 tablespoons unsalted butter, melted
- 8 oz sharp cheddar cheese, freshly grated
- 4 oz cream cheese, softened
- ⅓ cup craft beer (preferably an amber ale or lager)
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 cup smoked brisket, finely chopped
- ¼ cup baking soda (for water bath)
- 4 cups water (for bath)
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt for topping
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix thoroughly. Add warm water and melted butter, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should bounce back when gently poked. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour until doubled in size.
- Step 2: Make the Beer Cheese While the dough rises, prepare your beer cheese filling. In a medium saucepan over low heat, combine cream cheese and beer, stirring constantly until smooth. Gradually add the grated cheddar in small handfuls, stirring continuously to prevent clumping. Once all cheese is incorporated and smooth, stir in Dijon mustard, garlic powder, and smoked paprika. Remove from heat and fold in the chopped brisket. Transfer to a bowl and refrigerate for at least 30 minutes to firm up.
- Step 3: Shape and Fill Once your dough has doubled, punch it down and divide into 16 equal pieces on a lightly floured surface. Flatten each piece into a 3-inch circle. Place about 1 tablespoon of the chilled brisket-beer cheese mixture in the center of each dough circle. Carefully fold the edges up and around the filling, pinching firmly to seal completely. Roll between your palms to form a smooth ball, ensuring there are no openings where cheese could leak out.
- Step 4: Pretzel Bath and Bake Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large pot, bring 4 cups of water and ¼ cup baking soda to a simmer. Working in batches, carefully place 2-3 dough balls in the simmering water for 20-30 seconds. Remove with a slotted spoon and transfer to the prepared baking sheet, spacing them about 2 inches apart. Brush each with beaten egg and sprinkle with coarse salt.
- Step 5: Bake to Perfection Bake your **Smoked Brisket & Beer Cheese Pretzel Bombs** for 15-18 minutes until deeply golden brown. The exact time may vary depending on your oven, so start checking at the 12-minute mark. You’re looking for a rich mahogany color that signals perfect pretzel flavor. Allow to cool for 5 minutes before serving – this brief rest allows the molten cheese center to set slightly while still remaining wonderfully gooey.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 50 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 pretzel bomb
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
Keywords: Smoked Brisket & Beer Cheese Pretzel Bombs