Description
Soft pretzel dough balls stuffed with smoky brisket and creamy beer cheese, perfect as a hearty appetizer or snack.
Ingredients
Scale
- 1 lb smoked brisket, shredded
- 1 cup beer cheese dip
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse salt, for sprinkling
Instructions
- In a bowl, dissolve yeast in warm water. Let sit 5 minutes until foamy.
- Mix in flour, sugar, salt, and melted butter until a dough forms.
- Knead on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Preheat oven to 450°F (230°C). Line baking sheet with parchment paper.
- Divide dough into 12 equal pieces. Flatten each piece, add a spoonful of shredded brisket and beer cheese in the center, then pinch dough closed and shape into balls.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Boil each dough ball for 30 seconds, then remove with a slotted spoon and place on baking sheet.
- Brush each ball with beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use warm water for activating yeast properly.
- Ensure brisket is shredded finely for easy stuffing.
- Serve with extra beer cheese or mustard for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel bomb
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg