Seal dough tightly to prevent leaks. Allow filling to cool slightly before assembling. Reheat in oven for best texture.
Warm, golden pretzel dough filled with smoky brisket and creamy cheese, baked to crispy perfection for the ultimate savory snack.
Ingredients
Scale
3 ¾ cups (470 g) all-purpose flour
1 tablespoon (12 g) sugar
2 ¼ teaspoons (7 g) active dry yeast
1 ½ teaspoons (8 g) salt
1 ¼ cups (300 ml) warm water
2 tablespoons (30 ml) melted butter
8 cups (1.9 liters) water
½ cup (120 g) baking soda
2 cups (300 g) smoked brisket, chopped
1 cup (120 g) shredded cheddar cheese
½ cup (120 g) cream cheese
¼ cup (60 ml) milk
½ teaspoon (2 g) garlic powder
½ teaspoon (2 g) smoked paprika
¼ teaspoon (1 g) black pepper
1 egg, beaten
1 tablespoon (15 g) coarse salt
Instructions
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Activate yeast with warm water and sugar.
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Mix in flour, salt, and butter; knead until smooth and let rise 1 hour.
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Prepare cheese and brisket filling until creamy.
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Divide dough into 12 portions and fill with brisket mixture.
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Seal into balls and dip briefly in baking soda bath.
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Brush with egg and sprinkle with coarse salt.
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Bake at 425°F (220°C) for 15–18 minutes until golden.
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Cool slightly and serve warm.