Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

For the Pretzel Dough:

• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water (110°F)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted

For the Filling:

• 1 cup chopped smoked brisket (fully cooked)
• 1 cup shredded cheddar cheese
• ½ cup prepared beer cheese dip (or your favorite beer cheese sauce)

For Boiling:

• 10 cups water
• ⅔ cup baking soda

For Topping:

• 1 egg, beaten (for egg wash)
• Coarse sea salt

Instructions

1. Make the Dough:
   In a large bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until foamy. Add flour, salt, and melted butter. Mix until a dough forms. Knead on a floured surface for about 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled.
2. Prepare the Filling:
   In a bowl, mix the chopped smoked brisket with the shredded cheddar and beer cheese until combined. Set aside.
3. Shape the Pretzel Bombs:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 16 equal pieces. Flatten each piece into a circle, add about a tablespoon of filling in the center, and pinch the edges to seal tightly.
4. Boil the Pretzel Bombs:
   Bring 10 cups of water and the baking soda to a boil in a large pot. Carefully drop each filled dough ball into the boiling water for 20–30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
5. Bake:
   Brush each pretzel bomb with the beaten egg and sprinkle with coarse salt. Bake for 12–15 minutes, or until golden brown.
6. Serve:
   Let cool slightly and serve warm. Perfect with extra beer cheese or mustard for dipping!

Would you like me to create a quick dipping sauce recipe to go with these too?