Can I use store-bought pretzel dough?

Yes, store-bought pretzel dough works perfectly. Just skip the baking soda dip step if it’s already pre-treated.

What if I don’t have smoked brisket?

You can substitute with pulled pork, roast beef, or shredded rotisserie chicken.

Can I make these ahead of time?

Yes. Prep and shape them, refrigerate for up to 24 hours, and bake just before serving.

How do I store leftovers?

Let them cool completely, then store in an airtight container in the fridge for up to 3 days.

Can I use regular cheese instead of beer cheese?

Absolutely. Sharp cheddar, Monterey Jack, or any meltable cheese will still give great results.

They’re not spicy unless you add something like jalapeños or spicy cheese. Totally kid-friendly as written.

Are these suitable for kids?

Yes! The flavors are rich but mild. Skip the beer cheese if you're concerned and use plain cheese instead.

Can I add herbs or spices to the dough?

Definitely—try garlic powder, paprika, or dried parsley for a boost of flavor in the dough.

What kind of beer works best for the cheese?

A medium-bodied beer like lager or amber ale works well. Avoid overly bitter or dark brews unless you want a strong flavor.

What’s the best way to reheat?

Reheat in a 350°F oven for 5–8 minutes to keep them crisp outside and warm inside. Avoid the microwave—they’ll go soggy.

Smoked Brisket and Beer Cheese Pretzel Bombs That Burst with Bold Flavor

Name: Smoked Brisket and Beer Cheese Pretzel Bombs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 bombs
Cuisine: American
Ingredients: 1 pound smoked brisket, shredded; 1 cup beer cheese dip; 1 can refrigerated biscuit dough; 1/4 cup baking soda; 2 cups warm water; Coarse salt; Melted butter

Stuffani Borjat

June 29, 2025

Smoked Brisket and Beer Cheese Pretzel Bombs on tray

Jump to Recipe

My husband smoked a brisket one weekend, and we had just enough leftovers to experiment. I had beer cheese dip from game night, and some biscuit dough in the fridge. So, I wrapped it all together, gave it a quick baking soda bath, and hoped for the best.

What came out of the oven? These golden Smoked Brisket and Beer Cheese Pretzel Bombs—soft, cheesy, smoky, and absolutely addictive.

Now they’re our go-to for casual get-togethers or lazy Sundays. Just like bacon cheeseburger stuffed tater tot cones, they’re fun to eat and impossible to stop at one.

Table of Contents

Smoked Brisket and Beer Cheese Pretzel Bombs Guide

Ingredients Smoked Brisket and Beer Cheese Pretzel Bombs

Ingredients for Smoked Brisket and Beer Cheese Pretzel Bombs

1 pound smoked brisket, shredded
1 cup beer cheese dip
1 can refrigerated biscuit dough
1/4 cup baking soda
2 cups warm water
Coarse salt
Melted butter

Instructions

Step 1: Preheat the oven
Set your oven to 375°F. Line a baking sheet with parchment paper and set it aside.

Step 2: Make the filling
In a mixing bowl, stir together the shredded brisket and beer cheese dip until combined.

Stirring brisket and beer cheese for pretzel bomb filling

Step 3: Fill the dough
Flatten each biscuit on a floured surface. Add a spoonful of the brisket mixture to the center, then fold the dough over and pinch the edges to seal. Roll into a tight ball.

Filling biscuit dough with brisket and beer cheese

Step 4: Pretzel bath
Mix the baking soda with the warm water. Dip each dough ball into the solution, then place it on your prepared baking sheet.

Dipping pretzel bombs into baking soda solution

Step 5: Top and bake
Sprinkle coarse salt on top of each ball. Bake for 12–15 minutes, until golden brown.

Pretzel bombs sprinkled with salt baking in oven

Step 6: Serve warm
As soon as they’re out of the oven, brush each one with melted butter. These are best served hot—especially alongside cheesy garlic chicken wraps or buffalo ranch pasta salad for a full snack spread.

What Makes These Pretzel Bombs So Irresistible

Melty center, golden outside

These Smoked Brisket and Beer Cheese Pretzel Bombs are the perfect balance of soft and salty. Each bite is filled with smoky brisket and gooey cheese, wrapped in a golden, pretzel-style crust. That baking soda bath? It’s the secret to the chew.