Smoked Brisket & Beer Cheese Pretzel Bombs
In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add flour, melted butter, and salt. Knead for 5–7 minutes until a smooth dough forms. Cover and let rise for 1 hour.
2. Prepare Beer Cheese (if homemade):
Melt butter in a saucepan. Stir in flour and cook for 1 minute. Slowly whisk in beer. Once thickened, add cheeses and stir until smooth. Season and let cool.
3. Assemble the Bombs:
Divide dough into 12 portions. Flatten each into a disc. Add a spoonful of beer cheese and shredded brisket to the center. Seal tightly into a ball.
4. Boil the Pretzel Bombs:
Preheat oven to 425°F (220°C). In a pot, bring 10 cups water and baking soda to a boil. Boil each dough ball for 30 seconds, then transfer to a baking sheet.
5. Bake:
Brush each bomb with egg wash. Sprinkle with salt or crushed pretzels. Bake for 15–18 minutes until golden brown.
6. Serve Warm:
Serve with extra beer cheese for dipping, if desired.
2. Prepare Beer Cheese (if homemade):
Melt butter in a saucepan. Stir in flour and cook for 1 minute. Slowly whisk in beer. Once thickened, add cheeses and stir until smooth. Season and let cool.
3. Assemble the Bombs:
Divide dough into 12 portions. Flatten each into a disc. Add a spoonful of beer cheese and shredded brisket to the center. Seal tightly into a ball.
4. Boil the Pretzel Bombs:
Preheat oven to 425°F (220°C). In a pot, bring 10 cups water and baking soda to a boil. Boil each dough ball for 30 seconds, then transfer to a baking sheet.
5. Bake:
Brush each bomb with egg wash. Sprinkle with salt or crushed pretzels. Bake for 15–18 minutes until golden brown.
6. Serve Warm:
Serve with extra beer cheese for dipping, if desired.
