Smoked Brisket Beer Cheese Bombs (Print Version)
# Ingredients:
→ Filling
01 -
240 ml beer cheese dip
02 -
450 g smoked and pulled brisket
→ Dough
03 -
1 can (approximately 340 g) ready-to-bake biscuit dough
→ Pretzel Bath & Topping
04 -
480 ml warm water
05 -
60 g baking soda
06 -
Coarse salt for sprinkling
07 -
Melted butter for brushing
# Instructions:
01 -
Set the oven to 190°C and allow it to preheat fully.
02 -
Combine the pulled brisket and beer cheese dip in a bowl. Mix until evenly coated.
03 -
Flatten each biscuit dough piece on a floured surface. Add a large spoonful of cheesy brisket, fold the dough around it, and pinch tightly to form round, sealed balls.
04 -
Dissolve the baking soda into the warm water in a clean bowl.
05 -
Quickly immerse each filled dough ball into the baking soda solution. Place them on a parchment-lined baking tray.
06 -
Sprinkle coarse salt generously over each dough ball.
07 -
Bake the balls in the oven for 12–15 minutes, or until they achieve a deep golden-brown, pretzel-like color.
08 -
Remove from the oven and brush each pretzel bomb with melted butter immediately. Serve warm for the best flavor.