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Ingredients:
For the dough:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/4 cups warm water (110°F / 45°C)
- 2 tablespoons olive oil
For the filling:
- 1 1/2 cups smoked brisket, chopped
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons diced green onions
For the cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
For boiling and finishing:
- 8 cups water
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse sea salt for sprinkling
Directions:
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil, mixing until a dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
- Prepare the filling by mixing chopped smoked brisket, shredded cheddar, cream cheese, and diced green onions in a bowl. Set aside.
- For the cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, cooking until thickened. Remove from heat and stir in cheddar cheese, garlic powder, paprika, and salt. Let cool slightly.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide into 12 equal pieces. Flatten each piece, place 1 tablespoon of brisket filling and 1 teaspoon of cooled cheese sauce in the center, then pinch to seal into a ball.
- Bring water and baking soda to a boil in a large pot. Carefully drop pretzel bombs into the boiling water, 3–4 at a time, for 30 seconds. Remove with a slotted spoon and place on the baking sheet.
- Brush each pretzel bomb with beaten egg and sprinkle with coarse sea salt.
- Bake for 15–18 minutes, or until golden brown. Let cool slightly before serving.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 2 hours (including rising time)
Kcal: 310 kcal | Servings: 12 servings
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