Description
Golden, chewy pretzel bombs stuffed with smoky brisket and gooey beer cheese. Perfect for game day, parties, or anytime you crave pub-style comfort food.
Ingredients
- All-Purpose Flour: 4 cups
- Warm Water: 1 ½ cups
- Active Dry Yeast: 2 ¼ teaspoons
- Brown Sugar: 2 tablespoons
- Salt: 2 teaspoons
- Unsalted Butter: 2 tablespoons, melted
- Smoked Brisket: 2 cups, chopped
- Beer Cheese: 1 cup
- Baking Soda: ½ cup (for boiling)
- Egg: 1 beaten (for egg wash)
- Coarse Salt: for sprinkling
Instructions
- Preheat Your Equipment: Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Combine Ingredients (Dough): Mix warm water, yeast, and brown sugar. Let foam 5 minutes. Stir in flour, salt, and butter. Knead until smooth. Let rise 1 hour.
- Prepare Your Cooking Vessel: Punch down dough and divide into 12–16 equal pieces.
- Assemble the Dish: Flatten dough, add chopped brisket and beer cheese, then seal tightly into balls.
- Cook to Perfection: Boil pretzel bombs in baking soda water for 30 seconds each. Transfer to baking sheet, brush with egg wash, and sprinkle with coarse salt.
- Finishing Touches: Bake 12–15 minutes until golden brown.
- Serve and Enjoy: Serve warm with extra beer cheese or mustard for dipping.
Notes
- Tip: Use leftover brisket for easy prep.
- Tip: Seal dough edges tightly to prevent cheese leaks.
- Tip: Don’t skip the baking soda bath—it gives the pretzels their chew and color.
- Tip: Brush with garlic butter after baking for extra flavor.
Nutrition
- Serving Size: 1 pretzel bomb
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
Keywords: pretzel bombs, smoked brisket, beer cheese pretzel, game day snacks, stuffed pretzels