Smoked Brisket Beer Cheese Bombs (Print Version)

# Ingredients:

→ Filling

01 - 450 g smoked brisket, shredded
02 - 240 ml beer cheese dip

→ Dough

03 - 1 can (about 340 g) refrigerated biscuit dough

→ Pretzel Bath & Topping

04 - 60 g baking soda
05 - 480 ml warm water
06 - Coarse salt, to garnish
07 - Melted butter, for finishing

# Instructions:

01 - Set the oven to 190°C and allow it to fully preheat.
02 - In a bowl, thoroughly combine shredded smoked brisket with the beer cheese dip until evenly mixed.
03 - Roll each biscuit dough piece on a lightly floured surface to flatten. Place a generous spoonful of brisket-beer cheese mixture in the center. Encase the filling by pulling dough over and pinching seams tightly to seal, forming a smooth ball.
04 - Dissolve baking soda in warm water in a separate bowl, ensuring complete dissolution.
05 - Submerge each filled dough ball into the baking soda solution briefly, then transfer to a parchment-lined baking sheet.
06 - Sprinkle each dough ball generously with coarse salt.
07 - Bake for 12–15 minutes or until the exterior is deep golden brown.
08 - Remove from oven and immediately brush with melted butter. Serve warm as an appetizer or snack.

# Notes:

01 - Ensure seams are well sealed to prevent cheese from leaking during baking.
02 - Dipping in baking soda water mimics classic pretzel texture and flavour.

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