Description
Golden, chewy pretzel bombs stuffed with smoky chopped brisket and a creamy cheddar blend, baked until glossy and sprinkled with crunchy pretzel salt. Trust me, you’re going to love this, it’s a total game-changer for game day, parties, or cozy nights in.
Ingredients
- All-Purpose Flour: 4 cups
- Warm Water: 1 1/2 cups, plus 8 cups for the pretzel bath
- Active Dry Yeast: 2 1/4 teaspoons
- Brown Sugar: 2 tablespoons
- Kosher Salt: 2 teaspoons
- Unsalted Butter: 2 tablespoons, melted
- Smoked Brisket: 2 cups, finely chopped
- Sharp Cheddar Cheese: 1 1/2 cups, shredded
- Cream Cheese: 4 ounces, softened
- Garlic Powder: 1 teaspoon
- Mustard Powder: 1/2 teaspoon
- Baking Soda: 1/2 cup, for the pretzel bath
- Egg: 1 large, beaten, for egg wash
- Coarse Pretzel Salt: 2 tablespoons, for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Make the dough: In a large bowl, combine warm water, brown sugar, and yeast. Let sit 5 minutes until foamy. Stir in flour, kosher salt, and melted butter. Knead 6 to 8 minutes until smooth and springy, then cover and let rise until doubled, about 1 hour.
- Prepare the filling: In a bowl, mix chopped brisket, shredded cheddar, cream cheese, garlic powder, and mustard powder until creamy and cohesive.
- Portion the dough: Punch down the dough and divide into 16 equal pieces. Flatten each into a small disk.
- Fill and seal: Spoon about 1 heaping tablespoon of filling into the center of each disk, then pinch edges together to seal and roll into a tight ball with the seam underneath.
- Make the pretzel bath: Bring 8 cups water to a gentle boil in a wide pot, stir in baking soda.
- Boil the bombs: Using a slotted spoon, lower 4 to 5 bombs into the bath and simmer 30 seconds. Lift out, drain well, and place on the prepared sheet. Repeat with remaining bombs.
- Finish and bake: Brush tops with beaten egg and sprinkle with coarse pretzel salt. Bake 15 to 18 minutes until deep golden and glossy.
- Rest and serve: Cool 5 minutes, then serve warm so the filling is creamy and the exterior is pleasantly chewy.
Notes
- Use room temperature cream cheese for an ultra-smooth filling that blends easily with the brisket.
- Do not overfill the dough, this helps prevent leaks during boiling and baking.
- Seal seams tightly and keep the seam side down to maintain a neat round shape.
- For cleaner chopping, chill the brisket briefly so it slices and dices neatly.
- To reheat, warm in a 350°F (175°C) oven for 8 to 10 minutes to revive the crust and melt the center.
Nutrition
- Serving Size: 1 pretzel bomb
- Calories: 220
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg