Description
Savory pretzel bombs filled with smoky brisket and creamy cheddar cheese sauce, baked to golden perfection and served with a cheesy dipping sauce.
Ingredients
1 lb cooked smoked beef brisket, shredded
1 cup sharp cheddar cheese, shredded
4 oz cream cheese, softened
2 tbsp unsalted butter
2 tbsp all-purpose flour
3/4 cup whole milk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
Salt and black pepper, to taste
1 can (8 count) refrigerated biscuit dough or pretzel dough
1/4 cup baking soda (for boiling)
1 egg, beaten (for egg wash)
Coarse sea salt, for topping
Instructions
Melt butter in saucepan over medium heat. Stir in flour and cook 1 minute to form roux.
Whisk in milk gradually until thickened, 3–4 minutes. Add garlic powder, onion powder, smoked paprika, salt, and pepper.
Reduce heat and stir in cheddar cheese and cream cheese until smooth. Remove from heat.
Combine shredded brisket with 1/2 cup of cheese sauce in a bowl. Mix until fully combined. Reserve the rest for dipping.
Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
Flatten each dough round to 3 inches. Add 1 tbsp of brisket filling to the center and seal into a ball.
Boil 4 cups of water and add baking soda. Boil each dough ball for 20–30 seconds, then place on the baking sheet.
Brush with beaten egg and sprinkle with coarse salt.
Bake for 12–15 minutes until golden brown.
Serve warm with remaining cheese sauce for dipping.
Notes
Add chopped jalapeños to the filling for extra heat. Use different cheeses like gouda or pepper jack for a twist. Best served fresh but can be stored and reheated.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American