Introduction

Katchouf 3la wa7ed l-snack li kayjma3 bin ta3am l-smoked brisket lmdhch, w l-cheese creami dial beer, w ta7t hadchi pretzel dough crunchy? Hadi Smoked Brisket & Beer Cheese Pretzel Bombs hiya l-fikra li ghadi tkhalik 3la khassek tjrebha f ay wa9t bghiti wahd l-snack mo3ajab, perfect lparties, lweekend, w hatta l’kitchen experiments.

F had l recipe, ghadi t3rf kifach tdir brisket mdhch b ni9a, w t3ml beer cheese sauce li kayjma3 taste mtazwin, w tchouf kifach tbattalhom f pretzel bombs li kaynin m3amrin b had l-ma7loul lmnayf.

Ingredients

For the Smoked Brisket:

• 1.5 kg beef brisket
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• Wood chips for smoking (optional, if you have a smoker)

For the Beer Cheese Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beer (lager or ale)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp Dijon mustard
• Salt and pepper to taste

For the Pretzel Dough:

• 3 cups all-purpose flour
• 1 tsp sugar
• 2 tsp active dry yeast
• 1 cup warm water
• 1 tsp salt
• 1/4 cup baking soda (for boiling)
• 1 egg (for egg wash)

Instructions

Step 1: Prepare the Smoked Brisket

1. Rub the brisket with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. If you have a smoker, smoke the brisket at 110°C (225°F) for 6-8 hours until tender. If not, you can slow-cook it in the oven at 120°C (250°F) wrapped in foil for 6-7 hours.
3. Once cooked, let it rest, then shred the brisket into small pieces.

Step 2: Make the Beer Cheese Sauce

1. In a saucepan, melt butter over medium heat.
2. Add flour and whisk continuously to form a roux, cook for 1-2 minutes without browning.
3. Slowly pour in beer, whisking to avoid lumps.
4. Cook until the sauce thickens, about 5 minutes.
5. Lower the heat and add cheddar, mozzarella, and Dijon mustard. Stir until cheese melts.
6. Season with salt and pepper. Keep warm.

Step 3: Prepare the Pretzel Dough

1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Add flour and salt to the yeast mixture, knead until smooth and elastic (about 8-10 minutes).
3. Cover and let rise for 1 hour until doubled in size.

Step 4: Assemble the Pretzel Bombs

1. Preheat oven to 200°C (400°F).
2. Divide dough into 12 equal pieces and flatten each piece into a small disk.
3. Place a spoonful of shredded brisket and some beer cheese sauce in the center of each disk.
4. Fold the dough around the filling and pinch to seal tightly, forming a ball.
5. Prepare a baking soda bath: boil 1 liter of water and dissolve baking soda.
6. Drop each ball into the boiling water for 30 seconds, then remove and place on a baking tray lined with parchment paper.
7. Brush each pretzel bomb with beaten egg for a shiny finish.
8. Bake for 15-18 minutes or until golden brown.

Step 5: Serve and Enjoy!

Serve these Smoked Brisket & Beer Cheese Pretzel Bombs warm as an appetizer or party snack. Dip in extra beer cheese sauce if you like, and watch everyone ask for seconds!

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