Ingredients
- For the Beer Cheese:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beer (lager or ale)
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
- For the Pretzel Dough:
- 1 ½ cups warm water
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tbsp sugar
- 4 cups all-purpose flour
- 2 tsp salt
- 2 tbsp melted butter
- For Assembly:
- 1 ½ cups smoked brisket, chopped
- Prepared beer cheese (about 1 cup for filling + extra for dipping)
- 10 cups water
- ⅔ cup baking soda
- 1 egg (beaten, for egg wash)
- Coarse salt (for topping)
Instructions
- Make the Beer Cheese:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in beer, then milk, cooking until thickened.
- Stir in shredded cheese, garlic powder, paprika, salt, and pepper until smooth.
- Set aside to cool slightly (it should be thick enough to spoon).
- Prepare Pretzel Dough:
- In a large bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Stir in flour, salt, and melted butter. Knead until smooth (5–7 minutes).
- Cover and let rise for 1 hour, or until doubled in size.
- Assemble the Bombs:
- Preheat oven to 425°F (220°C).
- Punch down dough and divide into 12 pieces.
- Flatten each piece, place a spoonful of chopped brisket and beer cheese inside, then pinch tightly to seal into a ball.
- Boil Pretzels:
- In a large pot, bring water and baking soda to a boil.
- Carefully drop each dough ball in for 30 seconds, then remove and place on a lined baking sheet.
- Bake:
- Brush each pretzel bomb with egg wash, sprinkle with coarse salt, and bake for 12–15 minutes, until deep golden brown.
- Serve:
- Serve warm with extra beer cheese for dipping.
Would you like me to make this recipe party-sized (like 24–30 mini bombs) or keep it as 12 large bombs for hearty servings?