Ingredients
- 1 pound smoked brisket, finely chopped
- 1 cup beer cheese (store-bought or homemade)
- 1 can (16 oz) refrigerated pizza dough (or pretzel dough if available)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon coarse sea salt or pretzel salt
- 1 tablespoon baking soda
- 4 cups water
- Optional: Dijon mustard or ranch dressing, for dipping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Dough: Roll out the pizza or pretzel dough on a lightly floured surface. Cut into about 12 equal squares.
- Fill: Place about 1 tablespoon of chopped smoked brisket and 1 tablespoon of beer cheese in the center of each dough square.
- Seal: Bring the corners of the dough up and pinch tightly to seal, forming a ball. Place seam side down on the prepared baking sheet.
- Boil: Bring 4 cups of water and baking soda to a simmer in a large pot. Carefully drop each dough ball into the water for about 20–30 seconds. Remove with a slotted spoon and place back on the baking sheet.
- Brush & Sprinkle: Brush each pretzel bomb with melted butter and sprinkle with coarse salt.
- Bake: Bake for 12–15 minutes, or until golden brown.
- Serve: Let cool slightly. Serve warm with extra mustard or ranch for dipping!
Tip: For extra flavor, brush with garlic butter when they come out of the oven.
If you’d like, I can help you with a homemade beer cheese recipe too — just say so!