ADVERTISEMENT
π Why Youβll Love These Pretzel Bombs
- π₯ Smoky, savory brisket inside every bite
- π§ Creamy beer cheese oozes out as you break them open
- π₯¨ Homemade or store-bought pretzel dough makes this recipe flexible
- π Perfect for parties, tailgates, or even dinner apps
- π§ That signature pretzel salt crunch on top seals the deal
π§Ύ Ingredients
For the Filling:
- 1 cup chopped smoked brisket (leftovers work great!)
- Β½ cup beer cheese (homemade or store-bought)
- Optional: diced jalapeΓ±os or caramelized onions for extra flavor
- 1 lb pizza dough or pretzel dough (store-bought or homemade)
- 2 tbsp baking soda (for boiling)
- 1 egg (for egg wash)
- Coarse salt or pretzel salt, for topping
For Homemade Beer Cheese (if making from scratch):
- 1 tbsp butter
- 1 tbsp flour
- Β½ cup beer (lager or ale works best)
- ΒΎ cup shredded sharp cheddar cheese
- ΒΌ tsp garlic powder
- ΒΌ tsp mustard powder
- Salt and pepper to taste
π¨βπ³ How to Make Them
1. Make the Beer Cheese (Skip if Using Store-Bought)
- In a saucepan, melt butter, whisk in flour, and cook for 1 minute.
- Slowly add beer, whisking to avoid lumps.
- Stir in cheese and spices until melted and smooth. Let cool to thicken slightly.
2. Prep the Dough
- Divide the dough into golf ball-sized pieces.
- Flatten each piece into a small circle.
3. Add the Filling
- Spoon a small amount of beer cheese and chopped brisket into the center of each dough round.
- Fold and pinch the dough to seal tightly, forming a ball.
4. Pretzel Boil
- Bring a pot of water to a boil and carefully add baking soda (it will bubble).
- Boil each dough ball for about 30 seconds, then remove and drain.
5. Bake to Golden Perfection
- Place the boiled balls on a lined baking sheet.
- Brush with beaten egg and sprinkle with pretzel salt.
- Bake at 425Β°F (220Β°C) for 12β15 minutes, or until golden brown.
6. Serve & Enjoy
- Serve warm with extra beer cheese for dipping.
- Garnish with chopped chives, green onions, or hot sauce if desired.
