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Smoked Brisket & Beer Cheese Pretzel Bombs Recipe

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4.6 from 20 reviews

These Smoked Brisket & Beer Cheese Pretzel Bombs combine tender, smoky brisket with creamy, tangy beer cheese filling, all wrapped in a soft, golden pretzel dough. Perfect for game day or a savory snack, they feature rich flavors with a delightful texture contrast between the smoky meat, gooey cheese, and chewy pretzel crust.

Ingredients

Smoked Brisket

  • 3 lb Beef Brisket
  • 1 tbsp Olive Oil
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 cup Beef Broth

Beer Cheese Filling

  • 1 cup Shredded Cheddar Cheese
  • 1/2 cup Shredded Monterey Jack Cheese
  • 1/2 cup Beer (IPA or Stout)
  • 1/4 cup Sour Cream
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce

Pretzel Bombs

  • 1 lb Refrigerated Pizza Dough package
  • 1 Egg beaten
  • Coarse Salt for sprinkling

Instructions

  1. Prepare the Smoked Brisket: Preheat your smoker to 225°F. Rub the beef brisket with olive oil and then season it generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the brisket into the smoker and cook for 8 hours until it is fork-tender, adding beef broth as needed to keep it moist.
  2. Rest and Shred the Brisket: Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. After resting, shred the brisket into bite-sized pieces for filling.
  3. Make the Beer Cheese Filling: In a saucepan over low heat, combine the shredded cheddar cheese, Monterey Jack cheese, beer, sour cream, Dijon mustard, and Worcestershire sauce. Stir continuously until the cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste. Remove from heat and let the mixture cool slightly to thicken.
  4. Assemble the Pretzel Bombs: Preheat your oven to 375°F. Roll out the refrigerated pizza dough to about 1/8 inch thickness on a floured surface. Using a 3-inch cookie cutter, cut out circles from the dough. Spoon a small amount of the beer cheese filling into the center of each circle, then add a spoonful of shredded brisket on top. Fold the dough over the filling to create a half-moon shape and crimp the edges securely to seal the filling inside.
  5. Bake the Pretzel Bombs: Place the assembled pretzel bombs on a baking sheet lined with parchment paper. Brush the tops generously with the beaten egg to achieve a shiny crust and sprinkle coarse salt over them. Bake in the preheated oven for 20 minutes until they’re golden brown and cooked through.
  6. Serve Warm: Remove from the oven and serve the pretzel bombs warm for best flavor and texture. They pair excellently with extra beer cheese or mustard for dipping.

Notes

  • Use a sharp cookie cutter or glass to cut dough circles cleanly to prevent tearing.
  • Be sure to crimp the edges tightly to avoid filling leakage during baking.
  • If you don’t have a smoker, you can slow roast the brisket in the oven at 275°F for 6-7 hours wrapped in foil.
  • For extra flavor, brush the pretzel bombs with melted butter after baking and sprinkle additional coarse salt.
  • Leftover pretzel bombs can be reheated in the oven to maintain crispness rather than microwaving.

Find it online: https://sweetworldtastes.com/smoked-brisket-and-beer-cheese-pretzel-bombs-recipe-2/