Ingredients
Scale
- 8 oz smoked brisket, finely chopped
- 4 slices turkey bacon, cooked and chopped
- 4 slices chicken ham, diced
- 1 cup shredded cheese blend (cheddar, mozzarella, or your favorite)
- ½ cup beer cheese sauce (non-alcoholic version or substitute)
- 1 lb soft pretzel dough (homemade or store-bought)
- 10 cups water
- 2/3 cup baking soda
- 2 tbsp melted butter
- Coarse salt for sprinkling
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix chopped smoked brisket, turkey bacon, chicken ham, shredded cheese, and beer cheese sauce until evenly combined.
- Divide pretzel dough into 2-ounce pieces and flatten each into a 3-inch disc.
- Spoon 1–2 tablespoons of the filling onto the center of each disc. Gather and pinch the edges to seal completely.
- Bring 10 cups of water to a gentle boil and add 2/3 cup baking soda. Boil each pretzel bomb for 20–30 seconds, then remove with a slotted spoon and place on the baking sheet.
- Brush each pretzel bomb with melted butter and sprinkle coarse salt on top.
- Bake for 12–15 minutes until deep golden brown, rotating the baking sheet halfway for even baking.
- Let the pretzel bombs cool for 5 minutes on a wire rack before serving.
- Serve warm with extra cheese sauce or mustard, if desired.
Notes
Ensure the dough edges are tightly sealed to prevent filling leaks.
Filling can be prepared ahead of time for faster assembly.
Pretzel bombs can be frozen after shaping; thaw before boiling and baking.
Customize the filling with jalapeños, caramelized onions, or different cheese blends.
- Prep Time: 30
- Cook Time: 15