Advertising
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the pretzel dough according to your recipe or package instructions, then divide it into 12 equal portions.
- Flatten each portion into a small disc, place a tablespoon of shredded brisket and a tablespoon of beer cheese in the center, then fold the dough over to seal it completely.
- In a large pot, bring 8 cups of water to a boil and stir in ½ cup of baking soda until dissolved.
- Carefully drop the pretzel bombs into the boiling water for about 30 seconds, then remove them with a slotted spoon and place on the prepared baking sheet.
- Brush the top of each pretzel bomb with the beaten egg and sprinkle with coarse salt (and optional seeds).
- Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.
Chef’s Tips
- Ensure the pretzel dough is well-sealed to keep the filling from leaking out while baking.
- Experiment with different cheeses for the filling to customize the flavor as per your preference.
- Serve with extra beer cheese on the side for dipping – it pairs perfectly with these pretzel bombs!
Nutrition (per serving)
Approximately 300 calories, 18g protein, 25g carbs, 15g fat
“`
Advertising