Smoked Brisket Beer Cheese Pretzel Bombs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb shredded smoked brisket (leftovers work great)

1 cup beer cheese dip (store-bought or homemade — see below for a quick recipe)

1 can refrigerated biscuit dough (8-count)

2 tbsp melted butter

1 tbsp coarse kosher salt or pretzel salt

1 tbsp baking soda (for boiling water bath – optional for authentic pretzel texture)

4 cups water

Quick Homemade Beer Cheese Dip (optional)

Mix and warm until smooth:

1 tbsp butter

1 tbsp flour

1/2 cup beer

1 cup shredded sharp cheddar

2 tbsp cream cheese

1/2 tsp garlic powder

Salt to taste

 

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Flatten biscuit dough pieces into rounds. Place a spoonful of beer cheese and a bit of shredded brisket in the center of each.

3. Pinch dough closed around the filling to seal and roll into a smooth ball.

4. (Optional Pretzel Bath)

Bring 4 cups of water to a simmer, add 1 tbsp baking soda.

Briefly dip each sealed bomb into the bath (10–15 seconds), then place on baking sheet.

 

5. Brush with melted butter and sprinkle with coarse salt.

6. Bake for 12–15 minutes, or until golden brown and puffy.

7. Serve warm with extra beer cheese on the side for dipping!