ingredients
For the Filling:
1 pound smoked brisket, shredded – The heart of the recipe. Use leftovers or buy from your favorite BBQ joint.
1 cup beer cheese dip – Creamy, cheesy, and tangy. You can make your own or use store-bought.
For the Dough:
1 can refrigerated biscuit dough – A convenient base that transforms into soft pretzel-style crust.
For the Pretzel Coating:
1/4 cup baking soda
2 cups warm water
Coarse salt – For that authentic pretzel finish.
1. Preheat Your Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking.
2. Prepare the Filling
In a large mixing bowl, combine:
1 pound shredded smoked brisket
1 cup of beer cheese dip
Stir until the mixture is evenly combined. You’re looking for a thick, scoopable texture.
3. Prep the Dough
On a lightly floured surface, roll out each biscuit from the dough can into a flat round (about 4-5 inches across). This will make it easier to wrap around the filling.
4. Fill and Seal
Spoon about 1 tablespoon of the brisket and cheese mixture into the center of each dough round. Carefully pull the edges up around the filling and pinch to seal tightly. Roll gently between your hands to form a sealed ball.
5. Pretzel Bath
In a medium bowl, dissolve 1/4 cup baking soda in 2 cups warm water. This baking soda bath gives your dough that signature pretzel flavor and color.
Dip each dough ball into the solution for about 10 seconds, then place them seam-side down on your parchment-lined baking sheet.
6. Add the Finishing Touch
Sprinkle the tops of each pretzel bomb with coarse salt to taste.
7. Bake to Perfection
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until golden brown and puffed.
8. Butter Them Up
Remove from the oven and immediately brush with melted butter for a glossy, flavorful finish.
9. Serve and Enjoy
Let cool slightly, then serve warm with extra beer cheese or BBQ sauce on the side for dipping.
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