Savory, gooey, and golden brown—these pretzel bombs are loaded with tender smoked brisket and creamy beer cheese, all wrapped in biscuit dough and baked to perfection. Ideal for game day or snack platters!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8–10 pretzel bombs
Dietary Info: Contains dairy, gluten, and meat
🛒 Ingredients Checklist
Filling:
450 g smoked brisket, shredded
240 ml beer cheese dip
Dough:
1 can (about 340 g) refrigerated biscuit dough
Pretzel Bath & Topping:
60 g baking soda
480 ml warm water
Coarse salt, for garnish
Melted butter, for brushing
🔧 Tools You’ll Need
Oven
Mixing bowl
Baking sheet
Parchment paper
Pastry brush
Slotted spoon or tongs
🔪 Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 190°C (375°F) and let it fully preheat while you prepare the bombs.
2. Mix the Filling
In a bowl, combine the shredded smoked brisket and beer cheese dip. Stir well until fully mixed.
3. Fill and Shape the Dough
On a floured surface, flatten each biscuit dough round.
Add a heaping spoonful of the brisket mixture to the center of each piece. Fold the edges up and around the filling, pinching the seams closed to form a sealed dough ball.
4. Make the Pretzel Bath
Dissolve the baking soda in warm water in a separate bowl. Stir until fully dissolved.
5. Dip & Arrange
Quickly dip each filled dough ball into the baking soda bath (about 5–10 seconds), then place seam-side down on a parchment-lined baking sheet.
Sprinkle the tops generously with coarse salt.
6. Bake Until Golden
Bake for 12–15 minutes, or until the bombs are deep golden brown and puffed.
7. Finish & Serve
Immediately brush the hot bombs with melted butter. Serve warm and gooey!
💡 Notes & Tips
Seal Well: Pinch seams tightly to avoid cheese leakage during baking.
Why Baking Soda? The soda bath gives that signature pretzel chew and golden crust.
Make Ahead: Fill and shape bombs ahead of time; refrigerate until ready to dip and bake.
🥄 Serving Suggestions
These pretzel bombs are fantastic served:
With extra beer cheese on the side for dipping
As a crowd-pleasing game-day appetizer
Alongside a tangy coleslaw or a crisp IPA
🧊 Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days
Reheat: Pop in a 350°F oven for 8–10 minutes or until warm and crisp
Freeze: Freeze unbaked, filled dough balls. Thaw, dip in soda bath, and bake fresh.
🔥 Nutrition (Per Serving)
Calories: 345
Fat: 18g
Carbs: 29g
Protein: 14g
Note: Nutrition values are approximate.
❓ FAQ
Q: Can I use pulled pork or shredded chicken instead of brisket?
Absolutely! Any flavorful, cooked shredded meat will work.
Q: What beer cheese do you recommend?
A thick, pub-style beer cheese dip works best. Sharp cheddar-based versions pair wonderfully with brisket.
Q: Can I use homemade biscuit or pizza dough?
Yes! Just portion into golf ball-sized pieces and roll flat before filling.
Enjoy your batch of Smoked Brisket Beer Cheese Pretzel Bombs—crispy on the outside, melty on the inside, and totally addictive.
Let me know if you’d like to add a printable card, step-by-step images, or a variation guide!