Smoked Brisket Beer Cheese Bombs (Print Version)
# Ingredients:
→ Filling
01 -
240 ml beer cheese dip
02 -
450 g smoked brisket, pulled apart
→ Dough
03 -
340 g ready-to-bake biscuit dough (1 can)
→ Pretzel Bath & Topping
04 -
480 ml slightly hot water
05 -
60 g baking soda
06 -
Coarse salt for sprinkling
07 -
Melted butter for brushing
# Instructions:
01 -
Preheat the oven to 190°C and allow it to reach the specified temperature.
02 -
In a bowl, combine the pulled brisket and beer cheese dip. Mix thoroughly until evenly coated.
03 -
Flatten each slice of biscuit dough on a floured surface. Place a spoonful of the brisket mixture in the center, then fold and seal the dough into a ball, ensuring no filling leaks out.
04 -
Dissolve the baking soda in the warm water, stirring until completely mixed.
05 -
Quickly dip each dough ball into the baking soda solution, then transfer to a parchment-lined baking tray.
06 -
Sprinkle coarse salt generously over each dough ball.
07 -
Bake in the preheated oven for 12–15 minutes, until the dough turns golden brown with a pretzel-like appearance.
08 -
Brush each baked pretzel bomb with melted butter immediately after removing from the oven. Serve warm for optimal flavor.
# Notes:
01 -
For best results, serve the pretzel bombs warm to enjoy their full flavor and texture.