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Smoked Brisket & Beer Cheese Pretzel Bombs Recipe
Ash Tyrrell

Smoked Brisket & Beer Cheese Pretzel Bombs Recipe

I just made these Smoked Brisket & Beer Cheese Pretzel Bombs Recipe, and wow—they are a game-changer! The smoky brisket paired with gooey beer cheese inside a soft, chewy pretzel shell is pure indulgence. I love how they’re perfect for parties or a cozy night in.
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Smoked brisket 1 lb, shredded: Using smoked brisket gives a rich, smoky flavor. Leftovers work perfectly, or grab some from your favorite BBQ spot.
  • Beer cheese dip 1 cup: Choose a creamy, tangy beer cheese for maximum ooze. Homemade or store-bought works beautifully.
  • Refrigerated biscuit dough 1 can: This shortcut gives you soft, pillowy dough that’s easy to wrap around the filling.
  • Baking soda 1/4 cup: Creates that signature chewy, deep-brown pretzel crust.
  • Egg 1, beaten: Brushing with egg wash adds shine and helps the salt stick.
  • Coarse sea salt 1 tbsp: Gives the classic pretzel crunch and flavor—don’t be shy.
  • Melted butter 1/4 cup: Brushing warm bombs with butter adds richness and bakery-style shine.

Method
 

  1. Preheat your oven to 375°F. In a bowl, combine the shredded smoked brisket and beer cheese until every piece is coated. This creamy mixture becomes the gooey center of your pretzel bombs.
  2. Flatten each biscuit into a 4-inch circle. This size gives enough space to hold the filling without tearing.
  3. Add a generous spoonful of brisket and cheese mixture in the center. Pinch edges together to form a neat ball, keeping seams closed for a gooey filling.
  4. Boil water with baking soda and gently drop bombs in for 1–2 minutes. This bath creates the chewy pretzel texture and deep golden color.
  5. Brush each bomb with beaten egg and sprinkle with coarse salt. Bake for 15–20 minutes until golden and puffed.
  6. Brush warm bombs with melted butter immediately. This adds shine and a rich, bakery-style flavor.

Notes

  • I always shred the brisket finely to make sure it fits nicely inside the dough.
  • Use a slotted spoon carefully when boiling to avoid splashes and keep the bombs intact.
  • I place bombs seam-side down on the baking sheet to prevent them from opening.
  • Don’t skip the butter brush—it adds flavor and gives that irresistible shine.