Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

For the Pretzel Dough:

• 3 ¾ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water (110°F)
• 1 tbsp brown sugar
• 1 tsp salt
• 2 tbsp melted butter

For the Filling:

• 1 ½ cups chopped smoked brisket (leftover or fresh)
• 1 cup beer cheese (store-bought or homemade, see below)

Optional Homemade Beer Cheese:

• 1 tbsp butter
• 1 tbsp flour
• ½ cup beer (lager or ale)
• ¾ cup shredded cheddar cheese
• ½ tsp garlic powder
• Salt and pepper to taste

For Boiling & Topping:

• 6 cups water
• ¼ cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse salt, for topping

Instructions

1. Make the Dough:
   • In a bowl, combine warm water, yeast, and brown sugar. Let it sit for 5–10 minutes until foamy.
   • Add flour, salt, and melted butter. Mix until a dough forms.
   • Knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
2. Prepare Beer Cheese (if making homemade):
   • In a small saucepan, melt butter, then whisk in flour to make a roux.
   • Slowly pour in the beer while whisking. Let simmer 1–2 minutes.
   • Add shredded cheese, garlic powder, salt, and pepper. Stir until smooth. Let cool slightly.
3. Assemble Pretzel Bombs:
   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • Punch down the dough and divide into 12–14 balls.
   • Flatten each dough ball, fill with 1 tbsp of brisket and 1 tbsp of beer cheese. Pinch edges to seal tightly.
   • Set aside while you prepare boiling water.
4. Boil the Bombs:
   • Bring 6 cups water to a boil and stir in baking soda carefully.
   • Boil each bomb for 30 seconds, then place on baking sheet.
5. Bake:
   • Brush each bomb with egg wash and sprinkle with coarse salt.
   • Bake for 12–15 minutes or until deep golden brown.
6. Serve:
   • Let cool slightly before serving. Serve with extra beer cheese for dipping!

Let me know if you want a quicker version using store-bought dough or leftover cheese sauce!