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Smoked Brisket & Beer Cheese Pretzel Bombs

Smoked brisket and beer cheese dip encased in a chewy pretzel dough, baked to golden perfection. These game day go-tos are fast, easy, and crowd-pleasing!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bombs
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pretzel Bombs
  • 1 pound smoked brisket shredded
  • 1 cup beer cheese dip
  • 1 can refrigerated biscuit dough
For the Pretzel Bath & Topping
  • 1/4 cup baking soda
  • 2 cups warm water
  • coarse salt for topping
  • melted butter for brushing

Equipment

  • baking sheet
  • Parchment paper
  • Medium Mixing Bowl
  • Separate Bowl
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Step 2: In a medium bowl, combine the shredded smoked brisket and beer cheese dip. Mix well.
  3. Step 3: Unroll the biscuit dough. Flatten each biscuit slightly, spoon a dollop of the brisket mixture into the center, and wrap the dough around it, pinching seams tightly to form a ball.
  4. Step 4: In a separate bowl, dissolve the baking soda in warm water. Dip each dough ball into the baking soda solution.
  5. Step 5: Place the dipped dough balls onto the prepared baking sheet, leaving space between them. Sprinkle generously with coarse salt.
  6. Step 6: Bake for 12-15 minutes, or until golden brown.
  7. Step 7: Brush the warm pretzel bombs with melted butter immediately after removing them from the oven. Serve warm.

Notes

Serve with extra beer cheese dip or sweet chili sauce. Can be made ahead and baked later. For longer storage, freeze unbaked bombs and bake from frozen, adding extra baking time.