Beer Cheese Brisket Bombs (Print Version)
# Ingredients:
→ Filling
01 -
450 g shredded, smoky brisket
02 -
240 ml of creamy beer cheese sauce
→ Dough
03 -
1 tube (about 340 g) of pre-made biscuit dough
→ Pretzel Bath & Topping
04 -
60 g of baking soda
05 -
480 ml of hot water
06 -
Brush with melted butter
07 -
Generous sprinkle of coarse salt
# Instructions:
01 -
Heat the oven up to 190°C and let it get to temperature.
02 -
In a bowl, toss together the shredded brisket and the beer cheese dip until it's all combined.
03 -
Roll out each biscuit dough piece on a floured countertop. Place a big scoop of the cheese-brisket blend in the center, wrap the dough around it, and pinch closed to shape tight balls.
04 -
Mix the hot water and baking soda in a bowl until dissolved.
05 -
Dip each stuffed dough ball quickly into the baking soda mixture. Arrange them evenly on a tray lined with parchment paper.
06 -
Sprinkle the tops of each ball well with coarse salt.
07 -
Bake the stuffed dough balls for 12–15 minutes, or until they're golden brown and have a pretzel-like color.
08 -
Take the baked bombs out and brush them with melted butter. They're best eaten warm!